Description
This homemade Pollo Asado is juicy, tender, and packed with savory citrus flavor! Easy to grill on the BBQ or roast in the oven. The marinade comes together in a food processor with achiote paste, whole spices, garlic, orange and lime juice. Perfect for serving with warm tortillas or over rice!
Ingredients
Units
Scale
- 1/3 cup achiote paste (can also be made from scratch)
- 4 tbsp oil (olive, vegetable, etc.)
- 4 tbsp orange juice
- 2 tbsp lime juice
- 1 tbsp white vinegar
- 1 cup fresh cilantro
- 4 tsp salt
- 1 tbsp coriander
- 1 tbsp dried oregano
- 1 tbsp peppercorns
- 1 tbsp cumin
- 1 clove
- 5 cloves garlic
- 4 lbs chicken thighs (and/or drumsticks), skin-on bone-in
Instructions
- Blend the marinade. (See note if using my homemade achiote paste recipe.) Add all ingredients except the chicken thighs to a food processor or blender. Blend until a consistent sauce is formed.
- Marinate the chicken & chill. Pat the chicken dry with paper towels before adding to a gallon sized bag or container with an air tight lid. Pour the marinade over the chicken and mix to evenly coat each piece. Cover and refrigerate for 4-8 hours.
- Grill or roast. Pull the marinated chicken out of the fridge to come to room temperature while you prep and grease the grill or preheat the oven. Grill at 425°F with the lid closed, flipping every 5ish minutes until the center reads 165°F. Alternatively, roast on a baking sheet at 400°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve. Cover the chicken with aluminum foil and let it rest for 5-10 minutes before serving alongside warm tortillas, rice, beans, or whatever you like.
