Mexican Chicken

Chef K from CFJP taught me how to make this chicken. Chef K called this chicken Pollo Asado.

• Ready In: 25 mins
• Serves: 3-6
• Yields: 3 chicken breasts

Ingredients

•  ground thyme
•  paprika
•  onion powder
•  coriander
•  cumin
•  sazon goya (1/2 packet, orange and white box)
• 2  pinches kosher salt
• 3 -5  whole garlic cloves, minced
• 1⁄2 orange, juiced
•  rice wine vinegar
• 3  boneless skinless chicken breasts

Directions

1. Place enough seasoning in a bowl to equal about 2-3 tablespoons each seasoning.
2. Mix marinade ingredients into a thin paste by mixing together the seasonings, salt, garlic, juice, and vinegar. Once the marinade is mixed together rub onto chicken working into meat and allow to marinate 2 hours.
3. Grease grill grates to prevent chicken from sticking. Grill on hot greased grill just enough to get diamond grill marks on each side. Then continue to cook chicken on grill flipping until cooked done. Watch this careful so it don't burn.
4. Remove chicken from grill and place on a oiled sheet pan flipping in oil. Cover tightly with foil to prevent chicken from drying out. Place in oven on low heat to keep warm.
5. Once you remove the chicken slice on a angle into slices or cut into bit-sized cubes.