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Best Pollo Asado Recipe

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★★★★

3.9 from 28 reviews

This Best Pollo Asado recipe features juicy, marinated chicken thighs, legs, or breasts infused with citrus and traditional Mexican spices, grilled or oven-roasted to perfection. The marinade combines orange juice, lime juice, garlic, and achiote powder, delivering a vibrant and flavorful dish that’s great for weeknight dinners or entertaining guests.

Ingredients

Scale

Marinade

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 3–4 garlic cloves, minced or 1 tablespoon garlic paste
  • 1 tablespoon achiote powder (ground annatto seed or achiote paste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano (Mexican preferred)
  • 2 teaspoons sea salt or Kosher salt
  • 1/2 teaspoon ground black pepper

Chicken

  • 3 pounds chicken thighs, legs and/or breasts, bone-in or boneless, skin-on or skinless, trimmed of any excess fat

Optional Garnishes

  • Lime wedges
  • Chopped cilantro

Instructions

  1. Mix Marinade: Combine the orange juice, lime juice, olive oil, minced garlic or garlic paste, achiote powder, ground cumin, coriander, dried oregano, sea salt, and black pepper in a resealable plastic bag or bowl. If using achiote paste, break it up well to incorporate it evenly into the marinade.
  2. Marinate Chicken: Add the chicken pieces to the marinade, seal the bag, and massage gently to coat the chicken thoroughly. Let it marinate at room temperature for 30 minutes or refrigerate for up to 4 hours, but do not exceed this time to avoid overpowering the meat.
  3. Prepare Grill: For gas grill, clean and oil the grates, preheat to medium-high heat (375º–425ºF), and create two heat zones by turning off burners on one side. For charcoal grill, clean and oil grates, light charcoal in a chimney (¾ full) and spread coals on one side of the grill to create direct and indirect heat zones, then preheat for about 5 minutes with the lid closed.
  4. Grill Chicken: Remove chicken from marinade, shaking off excess, discard marinade. For bone-in pieces, grill skin-side down directly over heat for about 20 minutes, turning every 5 minutes with the lid closed between flips. Then move to indirect heat side to cook another 15-20 minutes until internal temperature reaches 160º–165ºF.
  5. Rest Chicken: Remove chicken from grill and tent with aluminum foil. Let rest for 10 minutes to allow juices to redistribute before serving.
  6. Optional Oven Roasting: Preheat oven to 400ºF. Line a baking pan with foil or parchment paper and place a wire rack inside. Lay chicken skin side up on the rack with space between pieces. Bake for 35-45 minutes, flipping once halfway through, until internal temperature reaches 165ºF.
  7. Rest Oven-Roasted Chicken: Remove from oven and tent with foil for 10 minutes before serving.
  8. Serve: Garnish chicken with chopped cilantro and lime wedges, if desired, for a fresh, vibrant finish.

Notes

  • Marinate chicken for no longer than 4 hours to avoid overpowering acidity and flavor.
  • Cooking times depend on chicken cuts: bone-in pieces require longer cooking and resting compared to boneless.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature: 160º–165ºF for bone-in, 165ºF for boneless.
  • Creating two-zone heat on the grill allows for searing and gentle cooking without burning.
  • If using achiote paste instead of powder, break it up well for even marination.
  • Resting the chicken after cooking helps retain moisture and improves texture.

Keywords: Pollo Asado, Grilled Chicken, Mexican Chicken, Citrus Marinade, Achiote Chicken, Easy Dinner, Grilled Pollo

Find it online: https://foodarohub.com/best-pollo-asado-recipe/