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Pollo Asado Mexican grilled chicken with char marks on white serving platter garnished with lime and cilantro

Pollo Asado (Mexican Grilled or Roasted Chicken)

Tender, juicy Mexican chicken marinated in citrus juices, achiote powder, and warm spices. Perfect for grilling or oven roasting.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup orange juice freshly squeezed preferred
  • 1/4 cup lime juice freshly squeezed from 2-3 limes
  • 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 oregano preferred
  • 2 teaspoons sea salt or Kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 pounds chicken thighs, legs, and/or breast, bone-in or boneless, skin-on or skinless, trimmed of excess fat
  • lime wedges for serving, optional
  • chopped cilantro for serving, optional

Equipment

  • Gas or charcoal grill (or oven)
  • Large resealable plastic bag
  • Instant-read thermometer
  • Wire rack and baking sheet (for oven method)
  • Tongs
  • Aluminum foil

Method
 

  1. Combine orange juice, lime juice, olive oil, minced garlic, achiote powder, cumin, coriander, oregano, salt, and pepper in a large resealable plastic bag. If using achiote paste, break it up thoroughly with your fingers to ensure it distributes evenly throughout the marinade.
  2. Add chicken to the bag, seal it, and massage the marinade into the meat for about 30 seconds, making sure every piece is well coated. Let it marinate for 30 minutes at room temperature or up to 4 hours refrigerated. Do not marinate for more than 4 hours.
  3. For grilling: Preheat your gas grill to medium-high heat (375-425°F) and create two zones by turning off burners on one side. Clean and oil the grates well. For charcoal grill, light chimney with enough charcoal to cover half the grill, then pour lit coals on one side only. This two-zone method prevents the chicken from burning on direct heat while ensuring it cooks through completely.
  4. Remove chicken from marinade, shake off excess, and discard the remaining marinade. Place bone-in chicken skin-side down on the direct heat zone. Grill for 20 minutes, turning every 5 minutes and closing the lid between flips. Watch for beautiful golden-brown grill marks and slightly charred edges.
  5. Move chicken to the indirect heat zone and continue cooking for 15-20 minutes until the internal temperature reaches 160-165°F in the thickest part.
  6. For oven roasting: Preheat oven to 400°F. Line a baking pan with aluminum foil or parchment paper and place a wire rack inside. Arrange chicken skin-side up on the rack, leaving 1-2 inches between pieces. Bake for 35-45 minutes, flipping at the 20-minute mark, until internal temperature reaches 165°F.
  7. Remove chicken from grill or oven and tent with aluminum foil. Let it rest for 10 minutes before serving. During this time, the internal temperature will rise about 5°F through carryover cooking, and the juices will redistribute for maximum moisture.
  8. Serve chicken garnished with chopped cilantro and lime wedges if desired.

Notes

Do not marinate chicken for more than 4 hours as the citrus can change the texture. Always use a meat thermometer to ensure chicken reaches 160-165°F internal temperature. For boneless chicken, reduce grilling time to 10-15 minutes on direct heat. Store leftovers in an airtight container for 3-4 days.