Grilled Pollo Asado: A Traditional Mexican Fiesta Dish

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.

Start with about a half a cup of fresh squeezed orange juice.

Add lime juice and garlic cloves to the marinade.

Use Mexican oregano for flavor.

Substitute enot paste with Adobo sauce or adobo pepper.

Blend the marinade until smooth.

Pour the marinade over chicken thighs and ensure they are well coated.

Cover with Saran Wrap and refrigerate for a minimum of 4 hours, preferably 12 to 24 hours.

Let the chicken come to room temperature before grilling.

Preheat the grill, using indirect heat for the chicken.

Cook the chicken on the indirect side for about 10 minutes.

Move the chicken to the direct heat side for 2 to 3 minutes per side until reaching an internal temperature of 165°F.

While the chicken cooks, prepare pico de gallo with jalapeno, white onion, diced tomato, dried cilantro, and lime juice.

Mix the pico de gallo ingredients in a bowl and refrigerate until the chicken is ready.

Probe the chicken to check the internal temperature, moving it to direct heat once it reaches around 147°F.

Finish cooking the chicken until it reaches 165°F, then remove from the grill and let it rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary