Pollo Asada

I love Chicken and when I grill this is one of my absolute favorite. It’s spicy citrus flavors are a winner winner chicken dinner when you want something TexMex.


2 pounds boneless, skinless chicken thigh meat
1/2 cup olive oil
4 oranges, juiced (about 1 cup)
2 limes, juiced
2 lemons, juiced
4 ounces achiote paste
1/4 Tapatio Hot Sauce
1 tablespoon chicken bouillon powder
1 teaspoon salt
1 teaspoon pepper
1 head garlic, peeled and minced
1 onion, peeled and quartered


  1. Trim chicken of any excess fat. Wash and drain well.
  2. In a large bowl, combine olive oil, orange juice, lime juice, lemon juice, achiote paste, bouillon powder, Tapatio, salt, and pepper. Whisk together until well-combined.
  3. Place chicken, onions, garlic and the juiced oranges, limes, and lemons (the skins) in the bowl. Massage meat to fully coat with marinade. Cover bowl and marinate meat for at least 2 hours or 4 hours for maximum flavor.
  4. Over hot coals, grill chicken for about 7 to 10 minutes on each side or until thermometer inserted in the center reads 165 F and the outside is nicely charred. Remove from heat and allow to rest for about 3 to 5 minutes before cutting.

Try serving with my TexMex Quinoa and a Baby Arugula Salad with my Chipotle Buttermilk Ranch Dressing.

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