Pollo Asado is a juicy, flavorful, and citrus-marinated grilled chicken that’s popular in Mexican and Latin American cuisine. Its bold flavors come from a blend of citrus juice, garlic, oregano, cumin, and achiote, giving it a distinctive smoky, slightly tangy, and savory taste.
This pollo asado recipe is perfect for grilling outdoors, but it can also be made in the oven or on a stovetop grill. The marinade infuses the chicken with incredible flavor, making it an excellent choice for tacos, burritos, rice bowls, or serving on its own.
Whether you’re hosting a summer barbecue or meal prepping for the week, this pollo asado is a must-try recipe that’s both easy and delicious. Get ready to enjoy restaurant-quality grilled chicken right at home!
Why You Will Love Making This Recipe
- Incredibly Flavorful: A blend of citrus juice, spices, and achiote creates a rich, bold taste.
- Versatile: Serve it in tacos, burritos, bowls, or salads.
- Easy to Prepare: The marinade does all the work—just grill and enjoy!
- Perfect for Meal Prep: Make ahead and use throughout the week.
- Authentic Taste: Inspired by traditional Mexican recipes for a true street-style flavor.
This pollo asado recipe is simple yet packed with deep, smoky flavors. The secret is in the marinade, which tenderizes the meat and locks in moisture. Whether grilled over charcoal for an authentic smoky touch or cooked indoors, it delivers restaurant-quality taste with minimal effort.
Ingredients:
- 4 boneless, skinless chicken thighs (or bone-in chicken pieces)
- ¼ cup orange juice
- ¼ cup lime juice
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon achiote paste (or annatto powder)
- 1 teaspoon chili powder (optional for extra spice)
Equipment Used:
- Mixing bowl
- Whisk
- Grill or stovetop grill pan
- Tongs
- Basting brush
- Meat thermometer
Directions & Instructions
- Make the Marinade: In a mixing bowl, combine orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, black pepper, achiote paste, and chili powder.
- Marinate the Chicken: Place chicken in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring it’s well coated. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat the Grill: Heat a grill or stovetop grill pan to medium-high heat (about 375°F to 400°F).
- Grill the Chicken: Remove chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until fully cooked (internal temperature of 165°F).
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve warm with tortillas, rice, or fresh salsa.
Nutritional Information
Each serving (1 chicken thigh) contains approximately:
- Calories: 250
- Protein: 26g
- Carbohydrates: 4g
- Fats: 14g
- Sodium: 480mg
Pollo Asado is high in protein and healthy fats, making it a nutritious choice. For a lighter version, use skinless chicken breast instead of thighs.
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Marinate Time: 2-12 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes (including marinating)
Variations:
- Oven-Baked Version: Bake at 400°F for 25-30 minutes.
- Spicy Version: Add more chili powder or a dash of hot sauce to the marinade.
- Citrus-Free Option: Substitute vinegar for lime juice.
- Low-Sodium: Reduce salt and use low-sodium seasonings.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes! Chicken breasts work well, but adjust cooking time to avoid dryness.
Q: Can I make this in advance?
A: Absolutely! The longer the marinade time, the better the flavor.
Q: What’s the best way to store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Q: Can I freeze marinated chicken?
A: Yes! Place chicken with marinade in a freezer bag and freeze for up to 3 months.
Pro Tips By Lynda:
- Marinate Overnight: For the most flavorful pollo asado.
- Use Fresh Citrus Juice: Avoid bottled juice for the best taste.
- Let the Chicken Rest: This keeps it juicy before slicing.
- Grill Over Charcoal: For an authentic smoky flavor.
Serving Suggestions:
- Serve with warm corn tortillas, salsa, and avocado.
- Pair with Mexican rice or black beans for a complete meal.
- Slice over salads or burrito bowls for a healthy option.
- Enjoy with grilled vegetables and lime wedges.
How to Make Authentic Pollo Asado : Juicy & Flavorful
Pollo Asado is a juicy, flavorful, and citrus-marinated grilled chicken that’s popular in Mexican and Latin American cuisine
- Mixing bowl
- Whisk
- Grill or stovetop grill pan
- Tongs
- Basting brush
- Meat thermometer
- 4 boneless (skinless chicken thighs (or bone-in chicken pieces))
- ¼ cup orange juice
- ¼ cup lime juice
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon achiote paste (or annatto powder)
- 1 teaspoon chili powder (optional for extra spice)
- Make the Marinade: In a mixing bowl, combine orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, black pepper, achiote paste, and chili powder.
- Marinate the Chicken: Place chicken in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring it’s well coated. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat the Grill: Heat a grill or stovetop grill pan to medium-high heat (about 375°F to 400°F).
- Grill the Chicken: Remove chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until fully cooked (internal temperature of 165°F).
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve warm with tortillas, rice, or fresh salsa.
Marinate Overnight: For the most flavorful pollo asado.
Use Fresh Citrus Juice: Avoid bottled juice for the best taste.
Let the Chicken Rest: This keeps it juicy before slicing.