Traditional Mexican Pollo Asado by Arnietex

Ingredients

• 1 kg (2.2 lbs) chicken thighs, boneless and skinless
• 100g (3.5 oz) achiote paste
• 120ml (1/2 cup) orange juice, freshly squeezed
• 60ml (1/4 cup) lime juice, freshly squeezed
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk together the achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, salt, and pepper in a medium bowl until the paste is fully dissolved.
2. Place the chicken thighs in a large resealable bag or glass dish and pour the marinade over, ensuring all pieces are thoroughly coated
3. Refrigerate the chicken for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
4. Preheat your grill to medium-high heat (approximately 200°C/400°F).
5. Remove chicken from the marinade and grill for 6-8 minutes per side, until the internal temperature reaches 74°C (165°F) and the edges are slightly charred.
6. Rest the chicken for 5 minutes on a clean plate before serving.