Pollo Asado Chicken

Back in the 80’s, when I was a young journalist working for the Arizona Republic, I learned to make a popular meal, Pollo Assado. I thought it might be fun to make it tonight.

First, you make the marinade.

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup white vinegar
5 garlic cloves, minced
2 tsp salt
1 tbsp black pepper
2 tsp dried oregano
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne powder
1 tsp ground coriander
1 tsp onion powder
2 Goya packets
5-6 lbs chicken

I used one pack of drumsticks, and one pack of boneless/skinless thighs.

Marinate overnight if possible, but I did 4 hours, and it was great.

These were grilled over medium low heat for about 1 hour, constantly turning.

Served with a garden fresh romaine salad with carrots and organic sugar-free cranberries with a wonderful home-made lemon/garlic/olive oil dressing.