Pollo Adobado a la Brasa / Marinated and Grilled Chicken
Chicken thighs marinated in a thick combination of red enchilada sauce and spices.
First I added about 1/4C of achiote, 3T cumin and 1/8C dried cilantro flakes to my standard Chile's Chicken Rub. I put this and the chicken in a 2gal Ziploc and coated it, then poured in a 19oz can of Red Enchilada sauce and mixed well.
The refrigerated for 3 hours.
Then cooked on the grill to in IT of 185° and crisp skin, perfect for eating whole or shredding into tacos.
Basted them several times with the excess marinade.
Chicken thighs marinated in a thick combination of red enchilada sauce and spices.
First I added about 1/4C of achiote, 3T cumin and 1/8C dried cilantro flakes to my standard Chile's Chicken Rub. I put this and the chicken in a 2gal Ziploc and coated it, then poured in a 19oz can of Red Enchilada sauce and mixed well.
The refrigerated for 3 hours.

Then cooked on the grill to in IT of 185° and crisp skin, perfect for eating whole or shredding into tacos.
Basted them several times with the excess marinade.


