Pollo Asado

Ingredients

• 2-3 pounds chicken thighs or legs, (trimmed of excess skin and fat (boneless and skinless, or bone-in and skin-on))
• 3 cloves garlic, (minced)
• ¼ cup orange juice ((about 1 medium orange))
• 2 tablespoons achiote paste ((about 1.5 ounces))
• 2 tablespoons olive oil
• 1 tablespoon lime juice ((about ½ lime))
• 1 tablespoon white wine vinegar
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ⅛ teaspoon ground cloves
• Vegetable oil, (for greasing grill)

Steps

1. 1

   Add all ingredients except the chicken in a small bowl. Whisk to combine.

2. 2

   Place the chicken in a large ziploc bag or baking dish and add the marinade. Close the bag, massage together to coat, and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours, or the chicken will get mealy and begin to break down.)

3. 3

   Preheat the grill to high heat for direct cooking. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.

4. 4

   Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken skin side down over direct heat for about 5-7 minutes, with the lid closed as much as possible, until the skin is crispy and golden. Flip and grill for an additional 5-7 minutes, until the meat is firm and the internal temperature registers 165°F.

5. 5

   Serve pollo asado with warm corn tortillas or flour tortillas and Mexican rice.