Pollo asada

Pollo asada is just grilled chicken, but delicious. I've been working on a recipe for a while trying to get something that I love and reminds me of home. We usually just buy this pre-marinated and just grill it, so I've relied on recollection of taste and words of wisdom from Mexican friends.

Secret Ingredient-
First and foremost I've been taken aside by several friends with the same low whisper and hand jester to come over:

"Hey, Ryan come 'ere... hey man, you wanna know my secret ingredient?"
"Yeah, what is it?"
"Ok, but you can't tell anyone, ok?"
"Yep"
"It's beer man! I put beer in marinade!"

I've heard this several times now, this exact same way. I'm not sure how secret it really is now; It's the secret ingredient that everyone knows about. Nonetheless, crucial (also key in carne asada). Even more crucial that it's cheap beer (all the Norwegians are rejoicing). Which leads to the next little nugget of wisdom which comes from my friend's wife: "Ryan, you need to learn how to think like a Mexican, which means buying as cheap as possible. We don't by orange juice to put in our marinades, we buy Tampico (orange flavored drink)!" I have never had the courage to try that... yet. Although for the meat and the beer this is true.

Here goes:

10 cl beer (lettøl works, Ringnes, Corona... pilsners) Drink the rest. If you're making this in the morning so be it.
Juice of 1 orange or 2 clementines 
1/2 Lime
2-3 cloves garlic minced or thinly sliced
1/4 small onion sliced very thin
2 teaspoons of sugar
5 tablespoons of Chile powder (I use a bunch of stuff you don't have, but the chile powder you get at the market is typically an ok blend that works well. Paprika and a little cayenne would do the trick as well.)
Cilantro (Koriander) fresh and chopped 3 tablespoons
Mexican Oregano 1 tablespoon (you don't have it but buy next time you're in the US or have someone ship you some)
Black pepper 1 teaspoon 
Salt alright I can't tell you how much salt to add, but taste the marinade. You want it to taste just a little saltier than you want your chicken to taste. 
500 grams of boneless, skinless chicken thighs (or breasts if you want to be disappointed) you can find this at Meny and sometimes at other markets or just debone the entire "kyllinglår" *add last*

Pop this in the fridge to marinate for at least a few hours but up to a few days or freeze. Then grill or broil until cooked through. You want super hot temps to caramelize the sugars. Make tacos! See my other recipes for tortillas and salsas.