Pollo Asado (Juicy Mexican Citrus Chicken)

Ingredients

• 4 pounds chicken thighs (bone-in and skin-on (though see FAQs above for boneless skinless variation))
• ⅓ cup extra-virgin olive oil
• ⅔ cup fresh orange juice
• ⅓ cup fresh lime juice
• 6 garlic cloves (minced)
• 3 tablespoons achiote paste (roughly chopped)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

Steps

1. 1

   Make the marinade. In a mason jar, add the olive oil, orange juice, lime juice, garlic, achiote paste, cumin, oregano, salt, and pepper. Use an immersion blender to blend the ingredients until smooth. Set aside. Alternative: If you don't have an immersion blender, you can whisk the ingredients as well, but the achiote paste may take longer to dissolve and/or need to be mashed a bit.

2. 2

   Marinate the chicken. Add the chicken to a large mixing bowl, and pour the marinade on top. Use tongs to make sure the chicken is coated thoroughly. Cover and refrigerate at least 2 hours, though ideally 6 to 8 hours.

3. 3

   Grill the chicken (best method). Preheat the grill to medium-high heat (about 400°F to 450°F). Lightly oil the grates, then grill the chicken for 5 to 7 minutes per side. It should have a nice char and internal temperature of 165°F. Alternative: For indoor cooking, heat a skillet over medium-high heat with a little oil. Cook for 5 to 6 minutes per side until cooked through.

4. 4

   Rest and serve. Let the chicken rest for 5 minutes, then serve. Alternatively, you can slice into strips or chop into bite-sized pieces.