This pollo asado features marinated chicken in a mixture of lime and orange juice, Mexican herbs and spices and achiote paste to achieve it’s signature red-orange color.
Let’s get started!
- chicken - achiote paste - orange juice - lime juice - seasonings - vinegar
You can leave achiote paste out or substitute regular paprika in its place, but the flavor will be slightly different.
Place the marinade in a large storage bag, add the chicken thighs, mix everything together, and refrigerate for 2-6 hours.
Place the chicken skin side down, close the lid, and grill for 8 minutes. Flip the chicken over and cook for another 15 minutes.
That’s it! Serve the chicken with a nice squeeze of fresh lime juice and enjoy!