Pollo Asado (Mexican Grilled Chicken)
Authentic Mexican marinated and grilled chicken. Pigmented annatto seeds give it a signature brick red color and earthy flavor. Achiote paste is a perfect substitute.
Equipment
- Grill
- Blender
Ingredients
Marinade
- 2 tbsp annatto seeds or 1 tbsp achiote paste
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lime juice freshly squeezed
- 4 cloves garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp salt
- 1/2 tsp black pepper
Main
- 3 lbs chicken thighs and/or drumsticks skin-on, bone-in
Instructions
- If using annatto seeds, grind them into a powder using a spice grinder or mortar and pestle.
- Combine all marinade ingredients in a blender and blend until smooth.
- Place chicken in a large dish or zip-top bag. Pour the marinade over the chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
- Grill chicken for 8-10 minutes per side, or until internal temperature reaches 165°F (74°C) and the skin is crispy and slightly charred.
- Let rest for 5 minutes before serving. Perfect with rice, beans, and tortillas.
Notes
Annatto seeds can be found in Latin supermarkets or online. Achiote paste is a common and convenient substitute. For more tender chicken, marinate overnight. Don't skip the resting step for juicier meat.
