Red Marinade Pollo Asado (Grilled Mexican Chicken)

Steps

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1. 1
   Combine the orange juice, lemon juice, salt, Knorr chicken bouillon, achiote paste, mustard, garlic, onion, black pepper, Mexican oregano, and avocado oil in a blender.
   ▶ ≈0:00
2. 2
   Pulse the blender a few times just to combine — no need to blend for a long time.
   ▶ ≈0:52
3. 3
   Place the whole chicken in a container, pour the marinade over it, and rub it into the skin and crevices to coat evenly.
   ▶ ≈1:06
4. 4
   Sprinkle some extra lemon zest on top of the chicken for added aroma.
   ▶ ≈1:25
5. 5
   Refrigerate and marinate the chicken for about 4 to 5 hours.
   ▶ ≈1:33
6. 6
   After marinating, season the chicken with a bit more salt and pepper.
   ▶ ≈1:39
7. 7
   Grill the chicken for about 40 minutes until the leg quarter reaches around 165°F internal temperature.
   ▶ ≈1:45
8. 8
   Continue grilling for another 5 to 8 minutes until fully cooked, then remove from the grill.
   ▶ ≈1:59
9. 9
   Let the chicken rest for about 5 minutes to allow the juices to redistribute.
   ▶ ≈2:05
10. 10
    Cut the chicken into roughly eight pieces, separating the legs, thighs, and breast.
    ▶ ≈2:11
11. 11
    Combine some breast and thigh meat and serve it in corn tortillas.
    ▶ ≈2:31