Sort ingredients
pmcchef
QR Code
Listen
Pdf
Begin by preparing the marinade for the pollo asado. In a blender, combine half a cup of orange juice, the juice of one large lemon, one teaspoon of salt, one tablespoon of Knorr chicken, three tablespoons of achiote, and one tablespoon of mustard.
Add four minced garlic cloves, half of a medium onion, one teaspoon of black pepper, one tablespoon of Mexican oregano, and a quarter cup of avocado oil to the blender.
Blend the mixture a few times until everything is well combined.
Pour some of the marinade over the chicken, then add a bit of marinade to the bottom of your dish and place the chicken in it.
Cover the chicken with the remaining marinade, ensuring it gets into the skin.
Sprinkle a little lemon zest on top of the chicken.
Refrigerate the marinated chicken for at least four hours, or up to five hours, before grilling.
When ready to grill, season the chicken with salt and pepper.
Grill the pollo asado until it reaches an internal temperature of 165°F, which should take about 40 minutes.
After grilling, let the chicken rest for about five minutes before cutting it into pieces, including splitting the thigh and breast into smaller portions.