Pollo Asado isn’t just “roasted chicken” – it’s a burst of Mexican flavor that hits all the right notes: smoky, tangy, and earthy. Traditionally influenced by the Yucatán Peninsula, this dish is a staple of Mexican cuisine. What makes it stand out? That eye-catching red-orange hue, courtesy of achiote paste, and a marinade packed with citrusy zest and warm spices.
Whether you grill it, bake it, or cook it up in a pan, Pollo Asado is more than just a meal—it’s an experience. This version stays true to its roots while being simple enough for home cooks. Perfect for anyone who loves bold, authentic flavors without overcomplicating things.
Quick Recipe Overview
Prep & Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 3 hours 20 minutes (includes marinating)
- Total Time: About 3 hours 35 minutes
Servings
This recipe feeds six hungry people. Need more? Just double the marinade. Cooking for fewer? Halve it, but make sure the chicken gets a good soak in that flavorful marinade.
Skill Level
Easy to moderate. If you can mix, marinate, and grill (or bake), you’re good to go. Beginners, don’t fret—this one’s totally doable with a little patience.
What You’ll Need
- A big bowl or a resealable bag (for marinating)
- A grill or oven
- Meat thermometer (to nail the perfect doneness)
- Tongs (for flipping chicken around like a pro)
- Baking sheet & foil (if baking, for no-mess cleanup)
No grill? No worries! Use your stovetop grill pan or the oven—it’ll still come out amazing.
Ingredients You’ll Need
Shopping List
- 4–5 pounds bone-in chicken thighs (skin removed for a lighter bite)
- 1/3 cup olive oil
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice (about two limes)
- 1 small yellow onion, chopped
- 6 garlic cloves, minced
- 2 ounces achiote paste (find it at Mexican stores or online)
- 1 tablespoon each: ground coriander, ground cumin, kosher salt
- 2 teaspoons each: smoked paprika, dried oregano
- 1 teaspoon each: black pepper, chipotle chili powder
Swaps & Tips
- Can’t find achiote paste? Mix annatto powder with some vinegar and garlic.
- No orange juice? Pineapple juice works too—it adds a touch of sweetness.
- Low on chipotle powder? Use smoked paprika or cayenne for a similar kick.
Pro Tip: Fresh citrus is a must here. It’s what tenderizes the chicken and makes the flavors pop.
How to Make Pollo Asado
1. Marinate the Chicken
Mix olive oil, orange juice, lime juice, garlic, onion, achiote paste, and all those spices in a big bowl. (Or use a blender for a smoother paste!) Toss the chicken in, making sure every piece gets coated. Cover and refrigerate it for at least 4 hours—overnight is even better.
Pro Tip: Massage the marinade into the chicken. Yep, get in there! This step makes a huge difference in flavor.
2. For the Grill
- Preheat your grill to medium-high (around 425–450°F).
- Oil the grates so nothing sticks.
- Grill the chicken for about 5–7 minutes per side. Keep an eye out for crispy edges and a bit of char—that’s where the magic happens.
- Use a meat thermometer and make sure the chicken hits 175°F before you take it off the grill.
3. For the Oven
- Preheat to 400°F. Line a baking sheet with foil and lightly grease it.
- Lay the chicken out in a single layer. No crowding!
- Bake for 25–35 minutes or until it reaches 175°F internally. For a little extra char, broil it for a couple of minutes at the end.
4. Rest, Slice, and Serve
Once it’s done, let the chicken rest for 5 minutes before slicing it up. Resting locks in those juices.
Ways to Switch It Up
- Milder Heat? Skip the chipotle powder.
- Spicy Lovers? Add extra chili powder or even fresh jalapeños.
- Vegan Version? Use tofu or portobello mushrooms instead of chicken. Just marinate for about 30 minutes.
How to Serve It
This dish is versatile. Use it in tacos, burrito bowls, or serve it with classic sides like rice, beans, and warm tortillas. Want to get fancy? Garnish with fresh lime wedges and cilantro or pair it with grilled pineapple slices.
Leftovers?
Store the chicken in an airtight container:
- Fridge: Up to 3 days
- Freezer: Up to 3 months
Reheat Tip: Warm it in the oven at 350°F to keep it nice and juicy. Avoid the microwave if possible—it tends to dry it out.
Pollo Asado isn’t just a meal—it’s a little flavor vacation to Mexico. Whether you’re hosting a cookout or prepping for easy weeknight meals, this recipe is a sure winner. Try it out, tweak it to your liking, and enjoy!
PrintMexican Chicken Pollo Asado
Pollo Asado is a flavorful Mexican dish featuring juicy, marinated chicken infused with citrus, achiote paste, and bold spices. Perfectly grilled or roasted, it’s a vibrant and versatile meal that brings authentic Mexican flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes (includes marination)
- Total Time: ~3 hours 35 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 4–5 lbs bone-in chicken thighs (skin removed for lighter texture)
- 1/3 cup olive oil
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice (about 2 limes)
- 1 small yellow onion, chopped
- 6 garlic cloves, minced
- 2 oz achiote paste (adds signature color and flavor)
- 1 tbsp each ground coriander, ground cumin, kosher salt
- 2 tsp each smoked paprika, dried oregano
- 1 tsp each black pepper, chipotle chili powder
Instructions
In a large bowl or resealable bag, whisk together olive oil, orange juice, lime juice, onion, garlic, achiote paste, and all spices until smooth. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 4 hours (up to 24 hours for best flavor). Let the chicken sit at room temperature for 20–30 minutes before cooking.
Preheat grill to medium-high heat (425–450°F). Grease grates with vegetable oil. Place chicken on the grill and cook for 5–7 minutes per side until slightly charred and cooked through. Use a meat thermometer to ensure an internal temperature of 175°F. Rest the chicken for 5 minutes before serving.
Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray. Arrange marinated chicken in a single layer without overlapping. Bake for 25–35 minutes or until an internal temperature of 175°F is reached. For extra char, broil for 2–3 minutes at the end.
Serve hot with warm tortillas, Mexican street corn (elotes), cilantro lime rice, or fresh salsa.
Notes
Serving Suggestions:
Pair Pollo Asado with avocado corn salsa, mango salsa, or pineapple salsa for a fresh twist. It also works wonderfully in tacos or burrito bowls.
Tips & Tricks:
- Massage the marinade into the chicken for even flavor distribution.
- Use bone-in thighs for juicier results but adjust cooking time if using boneless cuts.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in an oven at 350°F until warmed through (~10 minutes). Avoid microwaving to prevent drying out.
