Pollo Asado

Make the marinade. In a medium bowl, add 3 tablespoons achiote paste, 1/4 cup lime juice, 1/4 cup orange juice, 1/4 cup avocado oil, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 2 teaspoons black pepper, 1 teaspoon Mexican oregano, 1 teaspoon smoked paprika, and 2 teaspoons salt, then whisk until the achiote paste dissolves and the mixture is smooth and evenly combined.

In a non‑reactive glass dish or a Ziplock bag, add the chicken and pour the marinade over it, coating every piece. Cover and marinate for 1 to 3 hours. Remove it from the refrigerator 20 minutes before grilling so it can take off the chill and cook more evenly.

Heat the grill to 350–400°F. Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Discard the remaining marinade. Place the chicken on the grill, close the lid, and cook until grill marks form and the chicken releases easily. Flip, reduce the heat slightly, and continue cooking until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before serving.

Enjoy!

For delicious salsas and side dishes, check out these:

• Pico de Gallo
• Mexican Spicy Pinto Beans with Green Chiles and Bacon
• Santa Maria Style Pinquito Beans
• Vegetarian Spicy Chipotle Refried Black Beans
• Cilantro Lime Rice with Black Beans & Corn
• Easy Mexican Rice
• Taqueria-Style Salsa
• Peach Mango Jalapeno Salsa