Pollo Asado is one of those recipes that makes you feel like a kitchen rockstar without the fuss. The vibrant citrus marinade infused with smoky achiote and warm spices transforms ordinary chicken into something truly special. I discovered this recipe during a family trip to Cabo San Lucas, and it’s been a weeknight staple ever since.
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Ingredients for Pollo Asado
I always start with fresh citrus juice for this marinade because it makes a noticeable difference in flavor. The combination of orange and lime creates that perfect balance of sweet and tangy that makes Pollo Asado so irresistible. When selecting your chicken, I recommend choosing pieces with the bone in and skin on for grilling, as they stay incredibly moist and develop better flavor. For beginners, I usually recommend bone-in thighs as they’re the most forgiving and stay incredibly moist.
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice (freshly squeezed) – I recommend using 2-3 fresh 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) – My go-to brand is Goya
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican oregano preferred) – In my experience, Mexican oregano has a more authentic flavor
- 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) – I usually use bone-in thighs for maximum flavor
- Lime wedges (for serving, optional)
- Chopped cilantro (for serving, optional)
Step-by-Step Instructions
In my experience, marinating for at least 30 minutes at room temperature gives you excellent results, though up to 4 hours in the fridge creates even deeper flavor. Don’t exceed 4 hours, as the citrus can change the chicken’s texture.
Step 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.
Step 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.
Step 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 to prevent sticking. 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.
Step 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.
Step 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. For oven roasting, preheat to 400°F, arrange chicken on a wire rack over a baking sheet, and roast for 35-45 minutes, flipping at the 20-minute mark, until internal temperature reaches 165°F.
Step 6: Remove chicken from heat 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. Garnish with cilantro and lime wedges if desired.
Perfect Pairings for Pollo Asado
This vibrant Mexican chicken deserves sides that complement its bold, citrusy flavors while adding variety in texture and nutrition.
Street Corn Chicken Rice Bowl: The creamy, charred corn and cilantro-lime rice mirror the smoky notes in the chicken while adding a refreshing contrast to the rich, grilled meat.
Black Beans and Rice with Sausage: Hearty beans and fluffy rice provide protein and fiber while balancing the acidity of the citrus marinade with their earthy, comforting flavor.
Easy Pico De Gallo: Fresh tomatoes, cilantro, and lime bring brightness and crunch that cuts through the richness of the chicken, adding a light, healthy element to your plate.
Mexican Green Chile Rice Casserole: This slightly spicy, cheesy side adds comfort food appeal while soaking up the delicious juices from the chicken.
Cilantro Lime Steak Bowls: While this is typically a steak dish, the cilantro-lime rice component makes an outstanding bed for sliced Pollo Asado, bringing those complementary Mexican flavors together beautifully.
Storage & Serving Tips
Store leftover Pollo Asado in an airtight container in the refrigerator for 3-4 days. The flavors actually intensify overnight, making leftovers even more delicious for quick lunches or meal prep.
For reheating, I recommend the oven at 300°F for 10-15 minutes to maintain moisture, though the microwave works in a pinch. The air fryer at 375°F for 5-7 minutes gives you that fresh-off-the-grill texture.
This chicken is incredibly versatile beyond a simple dinner plate. Shred it for chicken street tacos, slice it over salads, dice it for quesadillas, or add it to taco rice bowls. I often make a double batch specifically for meal prep throughout the week.
FAQs
Can I use chicken breast instead of dark meat?
Absolutely! Chicken breasts work beautifully, though they require slightly less cooking time. Watch the temperature closely and remove them at 160°F to prevent drying out.
What if I can’t find achiote powder?
You can substitute with paprika mixed with a pinch of turmeric for color, though the flavor will be slightly different. Achiote gives Pollo Asado its signature earthy, peppery taste.
Can I make this recipe without a grill?
Yes! The oven method produces wonderfully juicy chicken with great flavor. You can also use a grill pan on the stovetop for those characteristic grill marks.
Pollo Asado (Mexican Grilled or Roasted Chicken)
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve chicken garnished with chopped cilantro and lime wedges if desired.
