Description
This Best Pollo Asado Recipe features tender and flavorful chicken marinated in a vibrant citrus and achiote marinade, then perfectly grilled or oven-roasted to juicy perfection. The marinade combines orange juice, lime juice, garlic, and traditional Mexican spices like achiote powder, cumin, coriander, and oregano, creating an authentic and mouthwatering dish. Ideal for a family meal or festive gatherings, this recipe is easy to prepare and serves six.
Ingredients
Scale
Marinade
- 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 breasts, 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, minced garlic or garlic paste, achiote powder or paste, ground cumin, ground coriander, dried oregano, salt, and black pepper. If using achiote paste, break it up well to blend evenly with the other ingredients.
- Marinate Chicken: Add the chicken pieces to the bag or bowl with the marinade. Seal and massage to coat all pieces thoroughly. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours. Avoid marinating longer than 4 hours to prevent mushy texture.
- Prepare the Grill or Oven: For grilling, clean and oil the grill grates. Preheat a gas grill to medium-high heat (375º–425ºF) and create two heat zones by turning off burners on one side, or prepare a charcoal grill similarly by creating a direct and indirect heat zone. For oven roasting, preheat oven to 400ºF and line a baking pan with foil or parchment paper; place a wire rack inside.
- Grill the Chicken: Remove chicken from marinade and discard marinade. For bone-in chicken, place skin side down over direct heat and grill for about 20 minutes, turning every 5 minutes and closing the lid between flips. Then move to indirect heat zone and cook for an additional 15-20 minutes until internal temperature reaches 160º–165ºF. For boneless chicken, grill 10-15 minutes over direct heat turning every 5 minutes, then finish over indirect heat until done.
- Oven Roasting Option: Lay chicken skin-side up on the wire rack spaced 1-2 inches apart. Bake for 35-45 minutes, flipping once, until internal temperature reaches 165ºF.
- Rest the Chicken: Remove chicken from heat and tent loosely with aluminum foil. Let rest for 10 minutes to allow carryover cooking and juices to redistribute.
- Serve: Garnish with chopped cilantro and lime wedges as desired for a fresh and bright finish.
Notes
- Do not marinate chicken longer than 4 hours to avoid mushy texture from acidic marinade.
- Always use a meat thermometer for accuracy; chicken is done when the internal temperature reaches 160º–165ºF.
- Due to carryover cooking, remove chicken at 160ºF; it will rise to 165ºF while resting.
- Grilling times vary by chicken cut: Bone-in dark meat requires longer cooking than boneless or white meat.
- Close lid between flips on the grill to maintain temperature and cook evenly.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces of chicken)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
