Pollo Asado

1. 1

   Cut chicken breasts into two halves.

2. 2

   Heat oil in small saucepan over medium high heat until very hot.

3. 3

   While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.

4. 4

   Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.

5. 5

   Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.

6. 6

   Refrigerate at least four hours to overnight.

7. 7

   Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.

8. 8

   Place chicken on cutting board and let rest several minutes.

9. 9

   Serve individually, or cut into bite sized pieces for making tacos or burritos.

* Per serving · 4 servings · Values may vary.

No additional tips available.