Delicious POLLO ASADO Recipe | Mexican grilled chicken | Mexican food

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.

Prepare the marinade by rehydrating 4 California chilies and 4 guajillo chilies in boiling water for 10-20 minutes.

Peel and add a small onion to the boiling water to rehydrate it as well.

Once the chilies and onion are soft, place them in a blender with the juice of 1 lime, juice of 1 orange, 4 garlic cloves, 1.5 teaspoons salt, 1 teaspoon oregano, and 0.5 teaspoons cumin.

Blend the mixture until smooth to create the marinade.

Place 3.5 pounds of boneless skinless chicken thighs in a bowl and pour the marinade over them, ensuring they are well coated.

Cover and refrigerate the marinated chicken for 24 hours.

The next day, light the charcoal barbecue using a chimney full of lump charcoal.

Set up the grill for a reverse sear method, with a hot zone and a cold zone.

Place the marinated chicken thighs on the cold zone of the grill to cook slowly for about 20 minutes, flipping them occasionally for even cooking.

After about 40 minutes, check the internal temperature of the chicken, aiming for above 165°F (75°C).

Once the chicken reaches around 150°F (65°C), move it to the hot zone to sear and char the outside.

Continue flipping the chicken until it reaches the desired internal temperature and has a nice char.

Remove the chicken from the grill and let it rest before cutting it into pieces for tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary