Red Pollo Asado Marinade

Ingredients

• 0.5 cup orange juice
• 1 lemon juice (juice of one large lemon)
• 1 tsp sea salt
• 1 tbsp Knorr chicken bouillon
• 3 tbsp achiote paste (annatto paste)
• 1 tbsp mustard (yellow mustard)
• 4 garlic cloves (minced or chopped)
• 0.5 onion (medium onion)
• 1 tsp black pepper (regular ground)
• 1 tbsp Mexican oregano
• 0.25 cup avocado oil
• 1 whole chicken (spatchcocked or broken down into pieces)
• lemon zest (for finishing)
• salt and pepper blend (for final seasoning before grilling)

Steps

1. 1

   In a blender, combine 1/2 cup orange juice, the juice of one large lemon, 1 teaspoon sea salt, 1 tablespoon Knorr chicken bouillon, 3 tablespoons achiote paste, 1 tablespoon mustard, 4 garlic cloves, 1/2 medium onion, 1 teaspoon black pepper, 1 tablespoon Mexican oregano, and 1/4 cup avocado oil.

2. 2

   Pulse the blender a few times until the ingredients are combined. Do not over-blend; you are looking for a cohesive marinade, not a smooth puree.

3. 3

   Place the chicken in a large tray or bowl. Pour some marinade onto the bottom of the container, lay the chicken on top, and pour the remaining marinade over the chicken.

4. 4

   Work the marinade into the chicken skin and meat thoroughly. Top with fresh lemon zest.

5. 5

   Cover and refrigerate for at least 4 to 5 hours to allow the flavors to penetrate the meat.

6. 6

   Preheat your grill. Before placing the chicken on the heat, season lightly with a salt and pepper blend.

7. 7

   Place the chicken on the grill. Cook for approximately 40 minutes, or until the internal temperature of the thickest part (the leg/thigh) reaches 165°F (74°C).

8. 8

   Remove the chicken from the grill and let it rest for about 5 minutes before carving.

9. 9

   Carve the chicken into pieces (legs, thighs, breasts) and serve with tortillas and salsa.

Notes

The author recommends at least 4-5 hours of marinating time for ideal flavor. Using a blender makes the process quick, and pulsing ensures the texture remains slightly rustic. The chicken is done when it hits 165°F and should be rested to keep the juices in.

Nutrition per serving

• Pollo Asado
• Mexican
• Grilling
• Marinade
• Main Dish
• Chicken
• Achiote