Pollo Asado Mexico Style--Can You Do It?

Contact ssv here. He might have a way to do it.

I've done decent, but not repeated it very well. Probably due to the cervezas during the cook.

It is a pretty straight forward recipe, Your problem is probably, the chicken itself. Try finding some good free range chickens. Most of the chickens in the store, are bred for fast growth, not flavor.

Spatchcock the bird, too.

Ballistic BBQ did a Youtube video on an El Pollo Loco copy cat recipe. I haven't tried it so I can't vouch for it.

https://www.youtube.com/watch?v=UuKGw92HjME

Part of the secret is just simple chicken with simple rubs, most of those pollo asados in Mexico and especially along the border use basically salt n pepper with Achiote (Annatto).
Try a simple seasonal like McCormicks or Lawrys (very salty so careful with that one).
The other secret is the actual "carbon" which is mesquite lump charcoal. and direct grilling over the fire.
One of the best chicken rubs I have ever used is from Chef Merito out of California and it already has the annatto so it makes the chicken look yellow. This comanpy also has several other great rubs with the latin flavor print, great stuff right out of the shakers.

https://www.chefmerito.com/Category/List?intCat=95&strCat=SEASONINGS

Enjoy

Another great chicken rub is from Bolners fiesta products out of San Antonio.

Their chicken rub is another of my personal favorites. all of their rubs are great too.

https://www.fiestaspices.com/product/chicken-rub/