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.
You specified that you are using boneless meat, but I would definitely use meat on the bone, since the bone itself also gives flavor and juiciness to the meat, and if you use a whole chicken, you can dry it out.
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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/)
Looks delicious. Good job.
That looks amazing. Pretty work.
You specified that you are using boneless meat, but I would definitely use meat on the bone, since the bone itself also gives flavor and juiciness to the meat, and if you use a whole chicken, you can dry it out.