Juice of 2 limes
Juice of 2 lemons
1/4 cup water
1/4 cup oil (I recommend olive or avocado)
1/2 cup of chopped cilantro
2 tsp. chili powder
2 tsp. cumin
1 tsp. paprika
2 garlic cloves, roughly chopped
1 tsp. salt
Retain the limes and lemon after squeezing out the juice and cover the chicken with them if using a dish to marinate, or throw them in the bag with the chicken if using a bag. (I prefer to use a casserole dish because the acid in the citrus juice can cause chemicals to leech from plastic bags that I'd just prefer to avoid - plus a glass dish is reusable). This marinade will cover about half a chicken or 5-6 pieces of dark meat chicken. (I recommend using just dark meat, personally. Definitely use bone in and skin on cuts regardless though). Marinate for at least 30 minutes, but preferably over night.
Pollo asdo technically means grilled chicken, so if you have a grill or grill pan - cook them that way, if not then baking or cooking in a skillet will work just as well. Remove them from the marinade, but do not pat dry or otherwise try to remove any marinade that sticks to the chicken. Cook until cooked through and the citrus juices left on the skin form a crispy caramelized crust.