Description
This Best Pollo Asado recipe delivers juicy, flavorful grilled or oven-roasted chicken marinated in a vibrant mix of citrus juices, garlic, and traditional spices like achiote, cumin, and oregano. Perfectly tender and infused with Mexican-inspired flavors, this dish is easy to prepare and ideal for a delicious weeknight dinner or weekend cookout.
Ingredients
Scale
Marinade Ingredients
- 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 breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat
To Serve (Optional)
- Lime wedges
- Chopped cilantro
Instructions
- Mix Marinade: In a resealable plastic bag or bowl, combine orange juice, lime juice, olive oil, garlic, achiote powder or paste, cumin, coriander, oregano, salt, and black pepper. If using achiote paste, break it up thoroughly so it blends well.
- Marinate Chicken: Add chicken pieces to the marinade bag. Seal and massage to coat all pieces evenly. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator. Avoid marinating longer than 4 hours to prevent mushy texture.
- Prepare Grill (if grilling): Clean and oil grates. For gas grill, preheat to medium-high (375º – 425ºF), turning off burners on one side to create direct and indirect heat zones. For charcoal grill, light coals to cover half the grill. When covered with gray ash, arrange coals on one side to create two zones.
- Grill Chicken: Remove chicken from marinade, shaking off excess. Discard marinade. Place bone-in chicken skin side down on direct heat. Grill for approximately 20 minutes, turning every 5 minutes and closing lid between flips. Then transfer to indirect heat to cook another 15-20 minutes until internal temperature reaches 160º – 165ºF. For boneless chicken, grill 10-15 minutes on direct heat, turning regularly, then move to indirect heat to finish cooking.
- Oven Roast Option: Preheat oven to 400ºF. Line baking pan with foil or parchment, place wire rack on pan. Arrange chicken skin side up with 1-2 inches between pieces. Bake 35-45 minutes, flipping once, until internal temperature reaches 165ºF.
- Rest Chicken: Remove chicken from heat and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
- Serve: Garnish with chopped cilantro and lime wedges if desired. Enjoy your flavorful Pollo Asado!
Notes
- Do not marinate chicken for more than 4 hours to avoid mushy texture caused by the acidic ingredients.
- Use a meat thermometer for best results; chicken is safe at an internal temperature of 160º – 165ºF.
- Due to carryover cooking, remove chicken from heat at 160ºF as temperature will rise to 165ºF while resting.
- Grilling times vary by cut: Bone-in dark meat – 20 min direct + 15-20 min indirect; Bone-in white meat – 15 min direct + 15-20 min indirect; Boneless – 10-15 min direct + until 160-165ºF on indirect.
- The recipe serves approximately 6 portions.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
