Pollo Asada Marinade

Pollo Asada
This is one of those recipes that disappears every time I make it. The citrus keeps the chicken juicy, the chipotles add just the right amount of smoky heat, and the achiote gives it that beautiful deep red color and unmistakable flavor you find at great Mexican restaurants.
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The one ingredient you may not already have is achiote paste. Don't skip it. It's the ingredient that transforms this from good grilled chicken into incredible pollo asada. Look for it in the Hispanic section of your grocery store or at your local Mexican market. Once you make this recipe, you'll understand why I always keep a few extra bars in my pantry.
Ingredients

Chicken

• 4 pounds boneless, skinless chicken thighs

Marinade

• Juice of 3 limes
• Juice of 2 large oranges
• 2 teaspoons Mexican oregano
• ½ bunch fresh cilantro
• 2 to 3 chile de árbol peppers (adjust to your preferred spice level)
• ½ can chipotle peppers in adobo sauce
• ½ large yellow onion, roughly chopped
• ½ teaspoon paprika
• 1 tablespoon coarse sea salt
• 3 whole cloves
• 10 whole black peppercorns
• ½ bar achiote paste
• 1 tablespoon neutral oil (such as avocado or canola oil)
• 1 teaspoon soy sauce

Instructions

1. Add all of the marinade ingredients to a blender. Blend until completely smooth.
2. Place the chicken thighs in a large zip-top bag or glass bowl. Pour the marinade over the chicken, making sure every piece is well coated.
3. Cover and refrigerate for at least 6 hours. Overnight is even better for maximum flavor.
4. Remove the chicken from the refrigerator about 30 minutes before cooking so it can come closer to room temperature.
5. Preheat your grill to medium-high heat for 20 to 30 minutes.
6. Remove the chicken from the marinade, allowing the excess to drip off. Discard the used marinade.
7. Grill for 5 to 8 minutes per side, depending on the thickness of the thighs, until the internal temperature reaches 165°F.
8. Let the chicken rest for about 5 minutes before slicing or serving.

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