I’ve been tinkering with this recipe for a while now and I think I’ve finally nailed down the final version. It’s marinated in citrus, spices, and achiote paste for two days (preferably, but if you want to make it tonight for Cinco de Mayo, a few hours is still good).
I prefer using boneless thighs, but as you can see in the first pic, split chicken halves are great too. That was one of my test cooks.
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I’ve been tinkering with this recipe for a while now and I think I’ve finally nailed down the final version. It’s marinated in citrus, spices, and achiote paste for two days (preferably, but if you want to make it tonight for Cinco de Mayo, a few hours is still good).
I prefer using boneless thighs, but as you can see in the first pic, split chicken halves are great too. That was one of my test cooks.
This stuff makes amazing tacos and burrito bowls. Full recipe and step by step video available at [https://www.thekettleguy.com/pollo-asado-chicken-asado/](https://www.thekettleguy.com/pollo-asado-chicken-asado/)