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Best Pollo Asado Recipe

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4.3 from 134 reviews

This Best Pollo Asado recipe offers a vibrant and flavorful marinated chicken dish, infused with citrus juices, achiote, and aromatic spices. Perfectly grilled or oven-roasted, this recipe delivers tender, juicy chicken with a beautiful smoky char and a zesty finish, garnished with fresh cilantro and lime wedges for an authentic Mexican-inspired meal.

Ingredients

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 breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat

To Serve

  • Lime wedges
  • Chopped cilantro

Instructions

  1. 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 (breaking it up to mix evenly), ground cumin, ground coriander, dried oregano, sea salt, and black pepper. Mix thoroughly until well combined.
  2. Marinate Chicken: Add the chicken pieces to the marinade bag or bowl. Seal the bag and massage it to coat the chicken evenly with the marinade. Marinate for 30 minutes at room temperature or up to 4 hours refrigerated. Do not exceed 4 hours to avoid overpowering the chicken flavor.
  3. Prepare Grill (Gas or Charcoal): For gas grill, clean and oil the grates, preheat medium-high (375º–425ºF), then turn off burners on one side to create two zones: direct and indirect heat. For charcoal grill, light chimney full of charcoal to 3/4, wait until coals are ashed over, then spread coals on half the grill to create heat zones. Clean and oil the grates, then cover and preheat for about 5 minutes.
  4. Grill Chicken: Remove chicken from marinade and discard marinade. For bone-in chicken, place skin side down on direct heat grill zone. Cook about 20 minutes, turning every 5 minutes and closing lid between flips for even cooking and char. Move chicken to the indirect heat side and cook an additional 15-20 minutes or until internal temperature reaches 160º–165ºF.
  5. Rest the Chicken: Remove chicken from grill and tent loosely with aluminum foil. Allow to rest for 10 minutes to redistribute juices before serving.
  6. Oven Roasting Alternative: Preheat oven to 400ºF. Line baking pan with foil or parchment and place wire rack inside. Place chicken skin side up, spaced 1-2 inches apart on rack. Bake 35-45 minutes, flipping once halfway, until internal temperature reaches 165ºF.
  7. Rest Oven-Roasted Chicken: Remove from oven and tent with foil. Rest for 10 minutes before serving.
  8. Serve: Garnish chicken with chopped cilantro and lime wedges for added zest and freshness.

Notes

  • Marinate chicken no longer than 4 hours to prevent meat from becoming mushy.
  • Cooking times vary depending on chicken parts: bone-in takes longer than boneless; dark meat takes longer than white meat.
  • Internal temperature should reach between 160ºF and 165ºF for safely cooked and juicy chicken.
  • Use achiote powder or paste for authentic color and flavor; break apart paste if used to mix well.
  • Resting meat after cooking helps juices redistribute for better texture and flavor.
  • Grill setup requires two heat zones to prevent burning and ensure thorough cooking.

Find it online: https://deliciousyum.com/best-pollo-asado-recipe/