Best carne asada / pollo al carbon marinade:
- Whole peeled garlic cloves
- Salt
- Pepper
- Jugo Maggi
https://www.walmart.com/ip/Maggi-Jugo-Seasoning-Sauce-3.38-oz-Pack-of-24/17768519- Juice from 1 whole orange
- Juice from 1 whole lime
- Dried chile de arbol for taste. Doesn't need to make everything overly spicy. (You can substitute cayenne).
- OPTIONAL achiote. Gives the meat a red hue.
TIPS: Blend this concoction and marinade at least 2 hours. No more than 24 because of high acid content. Blending the mixture works wonders. Wood fire or mesquite lump will give you the most authentic flavor.
For beef cook over very high heat. At least 450F. The popular Mexican cuts are skirt and chuck. The cuts should be lean. These cuts are very sensitive to overcooking.
For chicken keep some of the marinade on the side to marinade while cooking. Chicken should be spatchcocked with skin on. Cornish game hens are popular in central / southern Mexican grills.