POLLO ASADO TACOS

Everybody's favorite chicken tacos.

There’s not much you can’t improve with citrus and spices. We’ve perfected this spicy, tangy, slightly sweet Latin-American recipe over the course of many cookouts and campouts. Most recently on our epic trip to the San Rafael Swell.

IINGREDIENTS

(serves 10-ish)

3 Tbsp minced garlic

1 Tbsp New Mexican chile powder

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp dry oregano

1 Tbsp salt

1 Tbsp crushed black pepper

1 Tbsp paprika

1 bunch chopped cilantro

3 Tbsp soy sauce

2.5 cups fresh-squeezed orange juice

3 lbs chicken

INSTRUCTIONS

  1. Mix all ingredients together.
  2. Place chicken in a gallon-sized ziplock bag.
  3. Pour in the marinade.
  4. Seal and refrigerate for 2-6 hours.
  5. Grill until the chicken is cooked through with crispy edges (our favorite part).

SERVE WITH

Your choice of tortillas, warmed quickly over the grill

Cotija

Pico de gallo

Guacamole

Chopped cilantro

A side of rice and beans

A mezcal margarita

Read more stories from The Journal:

Caravan to Canyonlands

Escape to the San Rafael Swell