>> title: Pollo Asado
>> category: Smoked & Grilled
>> tags: chicken, mexican, achiote, citrus, grill, tacos
>> counters: Taquería, The Bowl Shop
>> aka: pollo, taco de pollo asado, tacos de pollo, grilled chicken, pollo a la parrilla, chicken asado
>> pairs-with: mexican-red-rice, corn-tortillas
>> servings: 6
>> time: 5 hr
>> slack: forgiving — skin down over live fire it flares, and the citrus and sugar blacken well before the thigh is at temperature

>> step: blend the achiote adobo
Blend @achiote paste{2%Tbs}(recado rojo), @fresh orange juice{1/2%cup}(120 mL), @fresh lime juice{1/4%cup}(60 mL), @white vinegar{2%Tbs}, @garlic{5%cloves}, @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, @ground allspice{1/4%tsp}, and @kosher salt{1%Tbs} smooth in a #blender{}.

>> step: marinate 4 hr
Marinate @bone-in chicken thighs{3%lb}(1.4 kg; skin on) in @&(~1)adobo{} for ~marinate{4%hr} in the fridge, working it under the skin.

>> step: grill skin down 12 min, turn, 12 min
Grill @&(~1)marinated chicken{} skin down over medium coals in a #charcoal grill{} ~grill{12%min}, until the skin lifts free, then turn it and ~grill{12%min} more, to 175°F (79°C).

>> step: rest 10 min
Rest @&(~1)grilled chicken{} for ~rest{10%min}.

>> step: chop off the bone, toss
Chop @&(~1)rested chicken{} off the bone, skin and all, and toss it with @white onion{1/2%cup}(chopped), @cilantro{1/3%cup}(chopped), and @fresh lime juice{1%Tbs}.