POLLO ASADO

50  ounces		bone in chicken thighs (I remove the skin)
1/3  cup		olive oil
1/2  cup		orange juice
1  cup		lime juice
1		small yellow onion, chopped
6		cloves garlic,s minced
2  ounces		achiote paste
1  tablespoon		ground coriander, ground cumin, kosher salt
2  teaspoons		smoked paprika, dried oregano
1  fl. oz.		pepper, chipotle chile pepper

Tip: Click on the ingredient links to learn the nutritional information for all the POLLO ASADO ingredients. The serving size for any ingredient in POLLO ASADO may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

MARINATE CHICKEN
Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
HOW TO COOK CHICKEN ON THE GRILL
Note: These instructions are for bone-in chicken thighs – see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW TO COOK CHICKEN IN THE OVEN
Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren’t touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.