Pollo Asado Mexican Roast Chicken

2.5 pounds chicken parts bone-in, skin on – use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc

1/2 cup olive oil + more as needed

Juice from 1 large orange

Juice from 1 large lime

2 tablespoons vinegar

6 cloves garlic minced

1 tablespoon sazon + more for sprinkling

1 tablespoon achiote powder + more for sprinkling

1 tablespoon paprika or use cayenne for more heat

1 tablespoon Mexican oregano

1 teaspoon cumin

1 teaspoon red pepper flakes

Salt and pepper to taste

FOR GARNISH: Fresh chopped cilantro lime wedges, chili flakes
Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
Enjoy !!