How to make the Best Pollo Asado (Latin Grilled Chicken)

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is usually cheaper.

Wash the chicken in vinegar and water or lemon/lime in water.

Cut the bone out of the chicken using kitchen scissors for safety, demonstrating a spatchcock technique.

Save the chicken back piece in the freezer for later use in chicken stock.

Pour freshly squeezed orange juice and lime juice into a mixing bowl.

Add 3 tablespoons of achiote paste to the juice.

Add spices: smoked paprika, olive oil, minced garlic, granulated garlic, granulated onion, Sazon seasoning, cumin, oregano, white vinegar, salt, black pepper, and sprigs of thyme to the bowl.

Mix all the marinade ingredients together thoroughly.

Put the chicken in the marinade and let it sit in the refrigerator for 3 to 5 hours.

Optionally, cut slices into the chicken to help the marinade penetrate the meat more.

After marinating, rub additional smoked paprika and olive oil on the chicken for color.

Preheat the grill to between 425°F to 450°F.

Place the chicken on the grill and cook until the internal temperature reaches 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary