There’s nothing better than tender and juicy Pollo Asado right off the grill! This Mexican grilled chicken is flavorful, easy to make, and perfect for weeknight meals.
Let’s get started!
- olive oil - chicken thighs - white wine vinager - lime juice - orange juice - kosher salt - garlic - achiote powder - ground coriander - paprika - dried oregano - ground cumin - ground cloves - black pepper
Place chicken in a large gallon size Ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours.
Preheat grill to medium heat (350°F-375°F). Grill chicken skin side down over direct heat for about 8 minutes. Flip chicken over, move to indirect heat and grill for 15 minutes.
When the temperature registers 165°F your chicken is ready. Serve pollo asado with warm corn tortillas!