Pollo Asado

Ingredients

• 1⅔ lbchickenpreferably thighs, boneless or bone-in; breasts, legs or a whole chicken also work
• 2 clovesgarlicminced, for the marinade
• 1 tspchili powderor ground dried chiles such as ancho
• ½ tspcuminground
• 1 tspOreganodried, Mexican if available
• 1 tspsmoked paprikafor the marinade
• 1 tbsplimefreshly squeezed, for the marinade
• ½ tsponion powderfor the spice blend
• 2 tbspoilfor the marinade or for greasing grill or pan; olive oil also works
• 1 tspsaltkosher salt
• ½ tspblack pepperfreshly ground
• 1⅔ lbpickled jalapeñoswith their brine as the marinade, replaces the spice marinade (optional)
• 1½ tbspAchiote pastefor colour and flavour in the marinade (optional)
• 2⅔ tbspOrangefreshly squeezed, for the marinade (optional)
• 2 tbspcilantrochopped, for the marinade (optional)

Method

1. Mix the marinadeFor the marinade, whisk together the vegetable oil, freshly squeezed lime juice and minced garlic in a bowl. Add the chili powder, ground cumin, dried oregano, smoked paprika, onion powder, kosher salt and freshly ground black pepper and stir until smooth. If you like, add a splash of freshly squeezed orange juice and some chopped cilantro too.
2. Coat the chickenPut the chicken in a zip-top bag or a shallow dish, pour the marinade over it and turn the pieces a few times until they're coated all over.
3. Marinate in the fridgeCover and refrigerate for at least 2 hours and up to 12 hours. The longer it sits, the deeper the flavors go.
4. Drain and pat dryLift the chicken out of the marinade and let the excess drip off, or pat it dry with paper towels, so it browns nicely on the grill instead of steaming.
5. Preheat and oil the grillPreheat the grill to medium-high and rub the grates with a little oil so nothing sticks.
6. Grill the chickenLay the chicken on the grill skin side down first and cook for about 5 to 8 minutes per side, until it has good char marks and reaches an internal temperature of about 165 °F (165 °F).
7. Let the meat restTake the chicken off the grill, tent it loosely and let it rest for about 5 minutes so the juices settle back into the meat.
8. Slice and serveSlice the pollo asado and serve it with warm tortillas and Mexican rice.

Tips and variations

For the easiest version, use pickled jalapeños: marinate the chicken in nothing but the jalapeños and their brine, and sprinkle on the dry spices just before cooking. For a deep red version, make the marinade with achiote paste, orange juice, white wine vinegar, ground coriander and cloves. No grill? Pan-fry the chicken in a little oil for 5 to 10 minutes per side, roast it in the oven at about 220 °C (425 °F) for 15 to 25 minutes, or cook it in the air fryer at about 190 °C (375 °F) for 15 to 22 minutes. For a whole chicken, rub it with a paste of toasted, ground ancho and morita chiles, tuck a whole head of garlic into the cavity and roast it on a bed of onion, carrots and potatoes at about 200 °C (400 °F) for 60 to 75 minutes. Garlic powder works in place of fresh garlic. Our serving tip: cut the chicken into strips, pile it straight into the warm tortillas and put the rice in the middle of the table so everyone can help themselves.