Mexican 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.
Find it online: https://mexicanrecipe.info/mexican-chicken-pollo-asado/