Pollo Asado Recipe | Marinated Grilled Chicken Recipe with El Yucateco Achiote Paste

achiote paste

🥗Healthier: smoked paprika

💰Cheaper: red chili powder

Smoked paprika provides a similar flavor profile with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while still suitable for roasting.

In a bowl, combine 2 cups of orange juice, 3 tablespoons of chicken seasoning, 2 ounces of El Yucateco red sauce, and break up the El Yucateco achiote chili paste and add it to the bowl.

Mix the marinade ingredients until well incorporated.

Trim excess fat from 3 pounds of boneless skinless chicken thighs.

Place the trimmed chicken in a Ziploc bag, ensuring the bag is inside a glass bowl to catch any leaks.

Pour the marinade over the chicken in the Ziploc bag, seal it, and refrigerate for ideally 24 hours, or at least 2 to 3 hours.

Remove the chicken from the marinade and preheat the grill.

Grill the chicken on the barbecue until it reaches an internal temperature of 170-175°F (77-80°C), flipping once for even cooking.

Once cooked, remove the chicken from the grill and let it rest before slicing it into manageable pieces.

Assemble tacos using corn tortillas, adding the grilled chicken and topping with pico de gallo and additional El Yucateco red sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary