Pollo Asado (Mexican Grilled or Roasted Chicken) Recipe
Pollo Asado is a classic Mexican grilled or oven-roasted chicken recipe featuring a flavorful marinade made with citrus juices, achiote, garlic, and spices. The marinade infuses the chicken with vibrant, zesty flavors and a beautiful color, making this dish perfect for casual family meals or gatherings. You can cook Pollo Asado either on the grill for a smoky char or roast it in the oven for juicy, tender chicken with crispy skin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
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 excess fat)
To Serve (Optional)
- Lime wedges
- Chopped cilantro
Instructions
- Mix Marinade: Combine orange juice, lime juice, olive oil, garlic, achiote powder or paste, cumin, coriander, oregano, salt, and black pepper in a resealable plastic bag or a mixing bowl. If using achiote paste, break it up well so it blends thoroughly with the marinade ingredients.
- Marinate Chicken: Add the chicken to the marinade, seal the bag, and massage to coat all pieces evenly. Refrigerate for up to 4 hours or marinate at room temperature for 30 minutes. Do not exceed 4 hours to avoid mushy texture due to acidity.
- Preparing to Grill – Gas Grill: Clean and oil grill grates. Preheat to medium-high heat (375º – 425ºF). Turn off burners on one side to create two cooking zones: direct heat and indirect heat.
- Preparing to Grill – Charcoal Grill: Clean and oil grates. Light enough charcoal to cover half the grill in a chimney starter. When coals are gray and ashy, arrange them on one side of the grill, creating direct and indirect heat zones. Preheat with lid closed for 5 minutes.
- Grill the Chicken: Remove chicken from marinade, letting excess drip off. Discard marinade. For bone-in pieces, place skin-side down over direct heat and grill for about 20 minutes, flipping every 5 minutes, closing lid between flips. Move chicken to indirect heat and cook for another 15-20 minutes until internal temperature reaches 160º – 165ºF.
- Oven Roasting: Preheat oven to 400ºF. Line a baking pan with foil or parchment and place a wire rack inside. Arrange chicken skin-side up with 1-2 inches between pieces. Roast for 35-45 minutes, flipping once during cooking, until internal temperature reaches 165ºF.
- Rest the Chicken: Remove chicken from grill or oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute and temperature to rise slightly.
- Serve: Garnish with chopped cilantro and/or lime wedges if desired. Serve hot for best flavor.
Notes
- Do not marinate chicken for more than 4 hours as the acidity can turn the texture mushy.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 160º – 165ºF.
- Due to carryover cooking, remove chicken from heat at 160ºF and let rest to reach 165ºF.
- Grilling times vary depending on chicken type and size. Bone-in dark meat: 20 minutes direct + 15-20 minutes indirect. Bone-in white meat: 15 minutes direct + 15-20 minutes indirect. Boneless: 10-15 minutes direct + indirect until done.
- Adjust cooking time accordingly based on chicken size and grill temperature.
