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Recipe: Smoky grilled pollo asado

[Tiffany Welch]

Nothing says summer quite like the smell of citrus and spices hitting a hot grill. 

My youngest brother-in-law introduced me to this recipe a few years ago, and it quickly earned a permanent spot in my warm-weather rotation. Fresh orange and lime juice combine with achiote, garlic and smoky spices to create chicken that’s flavorful, juicy and just a little bit addictive. 

The best part? It’s incredibly versatile. Serve it over a crisp salad, pile it into quesadillas, wrap it in fajitas or pair it with black beans, corn and avocado for an easy weeknight meal. 

Happy grilling! 

Marinade Recipe  

Juice of 2 large oranges  

Zest from 1 orange  

Juice of 2 limes  

2 tablespoons olive oil  

1 tablespoon white wine vinegar  

1 tablespoon minced garlic  

4 packets achiote powder  

1 tablespoon ground coriander  

1 tablespoon coarse salt  

2 teaspoons smoked paprika  

2 teaspoons dried oregano  

1 teaspoon black pepper  

1 teaspoon ground cumin  

1/8 teaspoon ground cloves  

2-3 pounds boneless, skinless chicken thighs 

Directions 

  1. In a large bowl, whisk together orange juice and zest, lime juice, olive oil, vinegar, garlic and seasonings. 
  2. Add the chicken thighs and coat evenly with the marinade. Cover and allow to marinade up to four hours, or until ready to cook.  
  3. Preheat the grill to 400 degrees, or medium heat, using every other burner.  
  4. Grill the chicken with the lid closed for 8-10 minutes, or until fully cooked.  
  5. Remove from the grill, and let rest a few minutes before serving.  

How I serve it 

My favorite way to use this in a salad is to slice the chicken into strips, then top crisp romaine lettuce with corn, black beans, pico de gallo fresh sliced avocado and Tillamook spicy Mexican cheese blend. I like using a homestyle ranch dressing, but you can use any dressing of your choice.

Desert Cedars resident Tiffany Welch is the director of operations for InMaricopa. Reach her at Tiffany@InMaricopa.com to discuss baking recipes.

This story was first published in the July issue of InMaricopa.

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