Mexican Grilled Chicken Pollo Asado Recipe
If you’re looking for a show-stopper chicken dish that absolutely bursts with sunny, zesty flavors, this Mexican Grilled Chicken Pollo Asado Recipe should be at the very top of your must-try list. Smoky, citrusy, and packed with the kind of colors and aromas that make you want to linger over the grill, this classic recipe transforms simple ingredients into a meal that’s both unforgettable and blissfully easy to make. It’s the perfect way to bring a taste of Mexico straight to your home kitchen or backyard!
Ingredients You’ll Need
What makes this dish so special is the way straightforward, pantry-friendly ingredients mingle to create an absolutely craveable depth of flavor. Each element, from the humble orange juice to the vibrant achiote paste, plays a crucial role in making your Mexican Grilled Chicken Pollo Asado Recipe truly sing.
- Chicken thighs: Opt for boneless, skinless thighs for juicy results, or use bone-in for extra flavor if you have the time.
- Orange juice: Adds a natural sweetness and gentle acidity that perfectly complements the spices.
- Lime juice: This little splash brightens and balances the marinade, giving the chicken real zip.
- Olive oil: Helps keep the chicken moist and lets the spices adhere beautifully while grilling.
- Garlic: Just three cloves add lots of aromatic punch—don’t hold back!
- White vinegar: Boosts tanginess and helps tenderize the chicken for that irresistible texture.
- Achiote paste (or ground annatto): The secret to authentic color and earthy, subtly peppery notes.
- Ground cumin: Brings an unmistakable warmth and complexity to the marinade.
- Dried oregano: A little herbaceous depth goes a long way with the bright citrus and smoky flavors.
- Smoked paprika: Infuses the chicken with a gorgeous, savory smokiness even before it hits the grill.
- Chili powder: Essential for a gentle heat and signature red hue (adjust more or less, as you like).
- Salt: It’s fundamental for drawing out all the exquisite flavors in the marinade.
- Black pepper: Just half a teaspoon for a gentle pop and finish.
- Chopped fresh cilantro (optional): Perfect for a finishing sprinkle of freshness when serving.
How to Make Mexican Grilled Chicken Pollo Asado Recipe
Step 1: Whisk Up the Marinade
Start by grabbing a medium mixing bowl and combining the orange juice, lime juice, olive oil, minced garlic, white vinegar, achiote paste, cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Whisk everything together until it forms a smooth, almost glowing marinade—your kitchen will already start to smell incredible!
Step 2: Marinate the Chicken
Place your chicken thighs in a large zip-top bag or a shallow dish, then pour the marinade right over the top. Use your hands or a spoon to toss and coat each piece evenly. Seal the bag (or cover the dish) and set it in the fridge for at least 2 hours—the longer you let it marinate, the deeper the flavors will seep into the chicken. Overnight is best if you have the time!
Step 3: Preheat the Grill
When you’re ready to cook, fire up your grill or grill pan to medium-high heat. You want it hot enough to char the outside without drying out the inside. Take the chicken out of the marinade, letting any excess drip off, but don’t pat it dry—you want all those tasty bits to stay.
Step 4: Grill to Perfection
Arrange the chicken pieces on the hot grates and grill for 5 to 7 minutes per side. You’re looking for a gorgeous char and an internal temperature of 165°F (74°C). Resist the urge to fuss with the chicken—let it sit undisturbed for maximum grill marks and caramelization. The aroma at this stage is absolutely irresistible!
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for about 5 minutes so all the juices can redistribute. Slice, if you like, and give it a generous sprinkle of chopped cilantro for a flash of green. Congratulations—your Mexican Grilled Chicken Pollo Asado Recipe is ready to be devoured!
How to Serve Mexican Grilled Chicken Pollo Asado Recipe
Garnishes
Garnishing is your chance to make this dish as vibrant on the platter as it is on the palate. A final shower of fresh cilantro brightens up every bite, but you could also add thinly sliced radishes, crumbled queso fresco, or a dash of extra lime juice for even more freshness and color.
Side Dishes
This bold chicken pairs beautifully with classics like fluffy rice, warm corn tortillas, or a platter of grilled vegetables. Try it alongside black beans or a big, crisp salad tossed with avocado and tomato for the ultimate Mexican Grilled Chicken Pollo Asado Recipe meal.
Creative Ways to Present
If you want to get fancy, pile the sliced chicken into tacos with grilled pineapple salsa, layer it onto tostadas, or tuck it inside a burrito with all your favorite fillings. This chicken also makes a sensational topping for loaded nachos or even a colorful grain bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Pollo Asado keeps really well! Store cooled chicken in an airtight container in the fridge for up to four days. It’s just as tasty cold or gently reheated for salads, sandwiches, or quick bowls during the week.
Freezing
If you want to make a bigger batch, this Mexican Grilled Chicken Pollo Asado Recipe freezes perfectly. Freeze cooked, cooled chicken in freezer bags or containers for up to three months. For best flavor, thaw overnight in the refrigerator before using.
Reheating
To reheat, gently warm the chicken in a skillet over low heat with a splash of broth or water, or microwave in short bursts. This keeps the meat juicy and lets those spices stay bright and bold.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine—just keep a close eye on the grilling time, as they cook faster and can dry out more easily. Slice them in half horizontally for quicker, even grilling.
What if I can’t find achiote paste?
No worries—you can use a mix of smoked paprika, regular paprika, and an extra splash of vinegar for color and flavor. While the taste won’t be 100 percent traditional, it’ll still be delicious and full of that classic Mexican Grilled Chicken Pollo Asado Recipe spirit.
Is this recipe spicy?
The heat level here is totally approachable for most palates, but you can always add more chili powder or a pinch of cayenne if you like a fiery kick. Leave the chili powder out for little ones or spice-sensitive friends.
Can I cook this in the oven if I don’t have a grill?
You sure can! Arrange the marinated chicken on a baking sheet lined with foil or parchment. Bake at 425°F (220°C) for around 20-25 minutes, flipping once, until cooked through and lightly charred on the edges.
What should I do with leftover marinade?
Since the marinade has touched raw chicken, it’s not safe to eat as-is. For extra flavor, save a portion of the marinade before adding the chicken and brush it over as a sauce after grilling, or whisk up a fresh batch for drizzling at the table.
Final Thoughts
If you’re eager to bring some bright, bold flavors to your next meal, you just can’t go wrong with this Mexican Grilled Chicken Pollo Asado Recipe. It’s a little taste of sunshine that’s sure to become a go-to favorite, and I can’t wait for you to share it with your own family and friends!
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Mexican Grilled Chicken Pollo Asado Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Grilled Chicken Pollo Asado recipe is bursting with vibrant flavors from citrus juices, aromatic spices, and a touch of smokiness. Perfect for a quick and delicious meal on the grill!
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs (or bone-in for more flavor)
- ¼ cup orange juice
- 2 tablespoons lime juice
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon achiote paste (or 1 teaspoon ground annatto)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro (optional for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together orange juice, lime juice, olive oil, garlic, vinegar, achiote paste, cumin, oregano, smoked paprika, chili powder, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken in a large zip-top bag or shallow dish and pour the marinade over it. Toss to coat the chicken evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and the outside is nicely charred.
- Rest and Serve: Let the chicken rest for 5 minutes before slicing. Garnish with chopped cilantro if desired and serve with rice, tortillas, or grilled vegetables.
Notes
- Achiote paste gives Pollo Asado its classic color and earthy flavor—look for it in Latin markets or substitute with a blend of paprika and vinegar.
- Chicken thighs are preferred for juiciness, but breasts can be used with adjusted cook time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 330
- Sugar: 1g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 140mg
