Juicy, smoky Pollo Asado piled over fluffy rice and loaded up with fresh toppings, creamy sauce, and a little extra lime. Big flavor, easy to make, and absolutely packed into one bowl.
1. Prepare the Pollo Asado Marinade: Combine pineapple juice, orange juice, salt, black pepper, onion powder, garlic powder, cumin, smoked paprika, oregano, olive oil, red wine vinegar, lime juice, and achiote paste in a bowl.
2. Marinate Chicken Thighs: Place chicken thighs in the marinade and ensure they are fully coated. Marinate overnight in the refrigerator.
3. Grill Chicken: Preheat your grill to high. Grill the marinated chicken thighs until they are slightly charred and reach an internal temperature of around 175°F.
4. Assemble Burrito Bowls: Load up your bowls with Mexican rice, grilled Pollo Asado, sliced red onion, diced tomatoes, sliced avocado, fresh lime wedges, chopped cilantro, and a drizzle of green sauce.
