Pollo Asado (Red Marinade Grilled Chicken)

Steps

1. 1
   Strain fresh orange juice and lemon juice to remove seeds, then pour into a blender.
2. 2
   Add salt, chicken bouillon, achiote paste, mustard, garlic, onion, black pepper, and Mexican oregano.
3. 3
   Add avocado oil, then pulse everything in the blender just enough to break up the ingredients and combine them into a marinade.
4. 4
   Spatchcock the whole chicken by removing the backbone and flattening it, then make a small cut at the breastbone so it lies flat.
5. 5
   Carefully separate the skin from the meat with your fingers to create a pocket, then pour some marinade underneath for extra flavor.
6. 6
   Place the chicken in a container, pour the remaining marinade over it, rub it in thoroughly, and finish with lemon zest on top.
7. 7
   Refrigerate and marinate the chicken for about 4-5 hours, flipping it once halfway through to ensure even coverage.
8. 8
   After marinating, do not rinse the chicken; simply season the surface with coarse salt and black pepper.
9. 9
   Place the chicken on the grill, insert meat thermometers into the breast and thigh, and close the lid to start grilling.
10. 10
    After about 40 minutes, flip the chicken 180 degrees and continue grilling until the thigh reaches about 165°F and the breast about 163°F.
11. 11
    Grill for another 5-10 minutes after flipping to crisp and lightly char the skin without burning, then flip back to check doneness.
12. 12
    Once the chicken reaches the target temperature, remove from the grill and let it rest for about 5-7 minutes to allow juices to redistribute.
13. 13
    Cut the chicken into about eight pieces (legs, thighs, wings, breast, etc.) and serve, or wrap in corn tortillas with salsa to make tacos.