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Pollo Asado Recipe (Mexican Grilled or Roasted Chicken)

Mouthwatering Pollo Asado Recipe for Flavorful Grilling Nights

This Pollo Asado Recipe offers a mouthwatering experience with juicy Mexican grilled chicken, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup orange juice fresh juice is preferred for the best flavor.
  • 1/4 cup lime juice substitute with additional lemon juice if necessary.
  • 1/4 cup olive oil any neutral oil can serve, but olive enhances the taste.
  • 3-4 cloves garlic use roasted garlic for a sweeter flavor.
  • 2 tbsp achiote powder ground annatto seeds or achiote paste are good substitutes.
  • 1 tsp ground cumin omit if unavailable, although it's recommended for flavor.
  • 1 tsp ground coriander omit if needed, but consider using spice blends as a substitute.
  • 1 tbsp dried oregano preferably Mexican; regular oregano can substitute, though it may alter flavor.
  • 2 tsp sea salt or kosher salt adjust to fit your dietary preferences.
  • 1/2 tsp black pepper for the best results, use fresh cracked pepper.
For the Chicken
  • 3 lbs chicken mix thighs, legs, and breasts for varied texture and rich flavor.

Equipment

  • Grill
  • large bowl or resealable bag
  • instant-read thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl or resealable bag, combine fresh orange juice, lime juice, olive oil, mashed garlic, achiote powder, cumin, coriander, oregano, salt, and black pepper. Stir or seal and shake until the marinade is smooth and well blended.
  2. Add your choice of chicken cuts—thighs, legs, or breasts—into the marinade, ensuring they are well coated. Seal the bag or cover the bowl, and allow the chicken to marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Preheat your grill to medium-high heat, aiming for a temperature of about 375-425°F. If using a charcoal grill, arrange the coals to create zones for direct and indirect heat.
  4. Remove the chicken from the marinade and allow excess to drip off. Place it bone-side down over the direct heat of the grill. Grill for about 20 minutes, turning every 5 minutes.
  5. Once charred, move the chicken to the indirect heat side for an additional 15-20 minutes, until the internal temperature reaches 165°F.
  6. Once fully cooked, remove the chicken from the grill and let it rest for 10 minutes under aluminum foil.
  7. Serve garnished with lime wedges and chopped cilantro for an extra refreshing touch.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 2gProtein: 30gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use an instant-read thermometer to ensure chicken reaches at least 165°F. Avoid marinating for over 4 hours for best texture.

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