Description
Pollo Asado, a classic Mexican dish, features juicy and tender chicken marinated in a vibrant blend of citrus juices, aromatic garlic, and earthy achiote. This recipe brings a burst of flavors with every bite, making it a delightful addition to any meal.
Whether you choose to grill it for that smoky char or roast it in the oven for a crispy finish, Pollo Asado is sure to impress. Serve it with fresh lime wedges and a sprinkle of chopped cilantro to enhance its rich flavors. This versatile dish is perfect for family dinners, festive gatherings, or any occasion where you want to savor the taste of Mexico at home.
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
3 pounds chicken thighs, legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat.
Instructions
Mix Marinade: Add the marinade ingredients to a resealable plastic bag big enough to hold the chicken (or a bowl if preferred). Mix to combine. If using achiote paste, make sure you break up the paste so it mixes well with the rest of the marinade ingredients.
Marinate: Add the chicken to the bag and seal the bag. Massage the bag making sure the marinade coats the chicken well. Marinate for 30 minutes at room temperature or for up to 4 hours in the refrigerator. Do not marinate for more than 4 hours!
If Grilling: Prepare the Grill: Clean and oil the grill grates. Preheat an outdoor gas grill to medium-high heat (between 375º – 425ºF) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.
Prep and Preheat Charcoal Grill: Light a chimney with enough charcoal to cover half of the grill. When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
Grill: Remove the chicken from the marinade, shaking off any excess liquid. Discard marinade. For bone-in chicken, place the chicken pieces, skin side down on the grill directly over the heat and cook for about 20 minutes, turning once every 5 minutes or so. Move the chicken to the cooler side of the grill and cook over indirect heat for an additional 15-20 minutes or until the chicken’s internal temperature reaches 160º – 165ºF. Remove the chicken from the grill and allow to rest, tented with aluminum foil for 10 minutes before serving.
Oven Roasting: Preheat the oven to 400ºF and line a baking pan with aluminum foil or parchment paper and place a wire rack inside the baking pan. Lay the chicken skin side up on the wire rack leaving 1-2 inches between each piece. Bake for 35-45 minutes or until the internal temperature reaches 165ºF, flipping once through the cooking process. Remove the chicken from the oven and allow to rest, tented with aluminum foil for 10 minutes before serving.
Optional Garnishes:
Serve chicken garnished with chopped cilantro and/or lime wedges (optional).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 kcal