Name: Pollo Asado Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-487431H18M54S
Cuisine: Mexican
Ingredients: 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or halves); 1/4 cup olive oil; 1/4 cup orange juice; 2 tablespoons lime juice; 1 tablespoon white vinegar; 4 cloves garlic (minced); 1 tablespoon ground achiote or annatto powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground cloves

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If you’re looking for a recipe that delivers deliciously juicy chicken full of vibrant flavors, look no further than Pollo Asado. This dish captures the spirit of Mexican grilling with a blend of citrus, garlic, and warm spices that soak right into every piece of chicken. The result? Crispy, golden skin with an unforgettable tangy, smoky bite that always has friends and family asking for seconds. There’s just something magical about gathering around a platter of freshly grilled Pollo Asado, and once you try it, you’ll want to make it all summer long.

Ingredients You’ll Need

The ingredient list for Pollo Asado is refreshingly simple, yet every component plays an essential part in building its signature bold taste and eye-catching color. Fresh citrus, fragrant garlic, and aromatic spices each bring their own personality, making this chicken so much more than ordinary grilled fare.

Chicken pieces (3 pounds, bone-in, skin-on): The bones and skin help seal in juiciness and contribute tons of flavor while grilling.
Olive oil (1/4 cup): This keeps the chicken moist and helps the marinade cling to every nook and cranny.
Orange juice (1/4 cup): Adds a sweet citrusy zing that pairs beautifully with the warm spices.
Lime juice (2 tablespoons): Offers brightness and a touch of acidity, enhancing the marinade’s depth.
White vinegar (1 tablespoon): Just a splash balances all the flavors and tenderizes the chicken.
Garlic, minced (4 cloves): A must for bold, savory undertones.
Ground achiote or annatto powder (1 tablespoon): This is what gives Pollo Asado its show-stopping red-orange hue and subtly earthy flavor.
Ground cumin (2 teaspoons): Brings a nutty, warm undertone that plays so well with the citrus.
Smoked paprika (1 teaspoon): Adds a gentle smokiness even before the chicken hits the grill.
Dried oregano (1 teaspoon): A pinch ties together the Mexican herbal flavors so beautifully.
Salt (1 teaspoon): Essential for bringing all the flavors forward.
Black pepper (1/2 teaspoon): Just enough to give the marinade subtle bite and roundness.
Ground cloves (1/4 teaspoon): A little goes a long way to add mysterious warmth and complexity.

How to Make Pollo Asado

Step 1: Marinate the Chicken

To kick things off, gather a large bowl or a sturdy zip-top bag and pour in the olive oil, both citrus juices, vinegar, garlic, achiote, cumin, paprika, oregano, salt, black pepper, and cloves. Whisk everything together until it’s vibrantly orange and the spices have dissolved. Now add the chicken pieces and toss them to coat every surface generously. Cover and chill for at least 2 hours, but if you can, leave it overnight—the longer the chicken absorbs these flavors, the better your Pollo Asado will taste.

Step 2: Prepare the Grill

When you’re close to dinnertime, preheat your grill to medium-high. Give the grates a good scrub and oil them if needed to prevent sticking. Once hot, remove the chicken from the marinade and let any excess drip off. Grilling over medium-high heat is the secret to getting beautifully charred skin without burning the marinade’s sugars.

Step 3: Grill the Chicken

Place the chicken skin-side down first, directly over the heat, and cook for about 5–6 minutes. Once you’ve achieved deep, mouthwatering grill marks, flip each piece and move them to indirect heat. Close the grill lid and continue cooking for another 20–25 minutes, turning halfway through, until the chicken is cooked through and the juices run clear. You’re aiming for an internal temperature of 165°F for perfect Pollo Asado. Let the chicken rest for five minutes before slicing or serving to lock in those juices.

Step 4: Oven-Roasted Option

No grill? No problem! Preheat your oven to 400°F, arrange the marinated chicken on a baking sheet or roasting pan, and roast for 35–40 minutes. The marinade will caramelize slightly and the chicken will be just as flavorful, making this version a fantastic option any time of year.

How to Serve Pollo Asado

Garnishes

The finishing touches can take Pollo Asado from wonderful to out-of-this-world. Scatter fresh cilantro, a few lime wedges, and maybe even some sliced radishes on the platter for pops of color and freshness that wake up every bite.

Side Dishes

Serve your Pollo Asado with classic Mexican sides for a truly festive meal. Warm tortillas, fluffy rice, slow-cooked beans, or a crisp avocado salad are all incredible partners. Let your taste buds decide—mix and match to create your perfect plate!

Creative Ways to Present

For a fun twist, carve the chicken and use it as a savory filling in tacos, burritos, or even grain bowls. Stack it high on a warm tortilla with your favorite salsas, or arrange the pieces on a big platter for a family-style feast that’s perfect for sharing. However you serve it, Pollo Asado shines at every table.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo Asado is a lifesaver on busy days. Once cooled, store any leftovers in an airtight container in the fridge, where they’ll stay fresh and tasty for up to four days. It makes for a fantastic meal prep option, too.

Freezing

If you want to save dinner for later, Pollo Asado freezes beautifully. Simply cool the chicken completely, then wrap each piece tightly or transfer to a freezer-safe bag. Label and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

To keep your leftovers juicy, reheat Pollo Asado gently in a 325°F oven, covered with foil, just until warmed through. If you’re in a rush, the microwave works too, but consider adding a splash of chicken broth to keep everything moist and flavorful.

FAQs

Can I use boneless, skinless chicken for Pollo Asado?

Absolutely! While bone-in, skin-on pieces deliver extra flavor and juiciness, boneless, skinless thighs or breasts work well too—just reduce the cooking time and keep an eye so they don’t dry out.

What can I use if I don’t have achiote or annatto powder?

If you can’t find achiote or annatto, a mix of smoked paprika and a pinch of turmeric gives Pollo Asado a similar color and flavor profile. The taste will be a bit different but still delicious!

How spicy is this dish?

Pollo Asado is more about layers of flavor than heat. If you like things spicier, add a pinch of cayenne or some fresh jalapeño to the marinade for extra kick.

Can I marinate the chicken too long?

It’s best not to exceed 24 hours, as the acids in the marinade can start to break down the chicken’s texture. Overnight is just right for maximum flavor and perfect tenderness.

What’s the best way to re-crisp the skin?

After reheating in the oven, broil the chicken for a minute or two to regain that irresistible crispy skin. Watch closely so it doesn’t burn!

Final Thoughts

Once you taste homemade Pollo Asado, you’ll understand why it’s such a beloved staple in Mexican cuisine. The marinade does all the heavy lifting, giving you chicken that’s smoky, juicy, and packed with personality. Give it a try—you’ll definitely find yourself making Pollo Asado part of your regular dinner rotation!

Pollo Asado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 40 minutes active, plus marinating
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Pollo Asado recipe features marinated chicken pieces grilled to perfection with a flavorful citrus and spice marinade. Perfect for a Mexican-inspired meal, this dish is juicy, tender, and bursting with zesty flavors.

Ingredients

Scale

Main Marinade:

3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or halves)
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 tablespoon white vinegar
4 cloves garlic (minced)
1 tablespoon ground achiote or annatto powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves

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Instructions

Prepare Marinade: In a large bowl or zip-top bag, combine olive oil, orange juice, lime juice, vinegar, garlic, achiote, cumin, paprika, oregano, salt, pepper, and cloves.
Marinate Chicken: Add the chicken to the marinade, toss to coat evenly, and marinate in the refrigerator for at least 2 hours or overnight.
Grill Chicken: Preheat a grill to medium-high heat. Remove the chicken from the marinade, grill skin-side down for 5–6 minutes, then flip and cook for 20–25 minutes over indirect heat until internal temperature reaches 165°F.
Rest and Serve: Let the chicken rest for 5 minutes before serving.