I really wanted to cook Arroz con Marisco this weekend. Arroz is rice in Spanish. Marisco means seafood! While I have Hanna to enjoy seafood indulgence with me, I have to serve a chicken dish for EK the non-seafood eater 🤔. Pollo Asada is the mexican chicken dish this weekend. All I have to do is to marinade the chicken and leave the grilling job to him!
It turned out that Hanna had to do the grilling and she was very upset that she burnt the chicken. Nonetheless, the chicken was tender and juicy. This recipe is definitely a keeper for the next Mexican cookout.
- 5 lb chicken, or 5 chicken legs
- 1/2 cup olive oil
- 3 Tbsp minced garlic
- 2 tsp ground cumin
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp Mexican oregano
- 2 oz achiote paste (also known as annatto paste), crumbled
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- Rinse and pat dry chicken.
- Heat oil in a skillet over medium low heat.
- Add garlic, salt, papper, cumin, and crumbled achiote paste. Stir fry for a few minutes. Remove from heat and set aside.
- Place the chicken legs in a large freezer bag..
- Stir orange and lime juice into the cooled achiote paste. Pour the marinade over the chicken leg. Seal the bag and massage the marinade into the chicken.
- Marinade overnight in the refrigerator.
- When ready to cook the chicken, oil the grill.
- Remove chicken from the marinade and grill over medium heat.
- Bring the marinade to a boil in a saucepan and baste the chicken regularly during grilling. Chicken is done when the internal temperature of the thickest part reaches 165 degrees F.
- Reserve the remaining marinade for other meat or seafood you may want to grill with the chicken.
- Serve grilled chicken with flavored rice, plantains, salad, or Mexican grilled sweet corn.