Pollo Asado — Mexican Charcoal-Grilled Citrus-Garlic Chicken

Ingredients

Method

1. 1

   Make the marinade: in a blender or large bowl, combine orange juice, lime juice, olive oil, chopped onion, garlic, ancho chile powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, honey and cilantro; blend or whisk until smooth.

2. 2

   Place the chicken thighs in a large resealable bag or nonreactive container and pour the marinade over them, pressing out excess air from the bag and ensuring pieces are coated.

3. 3

   Marinate the chicken in the refrigerator for at least 2 hours.

   You can marinate up to 8 hours for more flavor; avoid much longer because the citrus will change the texture.

   120 min
4. 4

   Set up the grill for direct medium-high heat (about 400°F / 200°C) over charcoal or gas and clean the grates.

   10 min
5. 5

   Oil the hot grill grates: dip a folded paper towel in neutral oil, hold with tongs and rub across the grates to prevent sticking.

6. 6

   Remove the chicken from the marinade and let excess drip off; discard leftover marinade.

7. 7

   Pat the chicken pieces dry with paper towels (this helps them brown evenly).

8. 8

   Place the thighs skin-side down (if any skin remains) or presentation-side down on the hottest part of the grill and cook without moving until well charred, about 6–8 minutes.

   8 min
9. 9

   Flip each thigh and grill the second side until cooked through and the internal temperature reaches 165°F (74°C), another 6–8 minutes; move any pieces that char too quickly to a cooler part of the grill.

   Use an instant-read thermometer to check doneness at the thickest part.

   8 min
10. 10

    Transfer the cooked chicken to a cutting board and let rest for 5 minutes.

    5 min
11. 11

    While the chicken rests, warm the corn tortillas directly on the grill, about 30–45 seconds per side until pliable and lightly charred.

    5 min
12. 12

    Slice or shred the rested chicken and divide among warm tortillas; garnish with chopped cilantro, radish slices and a squeeze of lime. Add cotija if using.