Name: Aquilino’s Grilled Chicken (Pollo Asado Aquilino)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 teaspoon dried thyme; ⅓ to ½ cup cider vinegar, or as needed; 2 tablespoons black peppercorns; ¼ cup dried Oaxacan oregano, crumbled, or 1 tablespoon Mexican oregano; 4 large garlic cloves, coarsely chopped; One 4-pound chicken, quartered; 3 tablespoons vegetable oil; 1 teaspoon salt, or to taste; 2 tablespoons achiote seeds; 1 tablespoon whole cloves; 3 tablespoons cumin seeds

Preparation info

4
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

I met Aquilino on my first trip to the Isthmus, when I was looking for a knowledgeable guide to introduce me to the local Zapotee culture. Someone in Salina Cruz came up with the name of a young declamador, one who recites poetry. Aquilino shared much beautiful Zapotee poetry and song with me—and also this recipe, with its typical southern Mexican achiote-tinted spice rub. Try the spice paste also with fish.

I have had to adjust Aquilino’s original directions, which were for