Pollo asado is a citrus-marinated grilled chicken that has officially taken over my Mexican dinner nights. It’s easy to prep and the bold, earthy, and citrusy marinade is what keeps me coming back for more!
What Makes This Pollo Asado So Darn Good
- The unique citrus + achiote flavor. Unlike many Mexican recipes, this is not an overly spicy or hot recipe. It’s actually tangy, earthy, and slightly smoky with a blend of citrus juice, garlic, spices, and achiote paste.
- The grill transforms the flavor. While the marinade is delicious on its own, the slight char from the grill is what really makes it taste amazing. It’s that authentic street-food style finish at home!
- The meat stays juicy. Chicken thighs soak up the marinade and are very forgiving—they don’t dry out on the grill (even if you accidentally overcook them).
- It’s one of my favorite meal-prep chicken recipes. I often marinate the chicken the night before, then simply grill it the next day for tacos, bowls, salads, or an easy dinner.
Whenever I travel to Mexico, one of the things I get most excited about is food cooked over an open flame. Whether that’s cilantro lime chicken, al pastor (for tacos al pastor) or this pollo asado. There’s almost always a grill going somewhere, and street food just hits differently (in a great way).
I’ve enjoyed pollo asada a bunch in Mexico, and after my recent trip to Mexico City, I came home determined to make it in my own kitchen. It’s simple, but incredibly flavorful. And not overly spicy, like my chipotle chicken.
It’s also a great recipe to throw on the grill, and I’m always looking for new grilling recipes. As you might imagine, with all the sunshine I get in SoCal, it’s my preferred summertime cooking method!
The secret to this recipe is the achiote paste, lots of citrus, and lots and lots of garlic. This was my first time cooking with achiote paste (see my tips below), but boy do I love it in this pollo asada!
Pollo Asado Ingredients
- Chicken thighs: I strongly recommend chicken thighs for this recipe. Not only are they traditionally used in pollo asado, but they also stay juicier after grilling. I’ve tested plenty of grilled chicken recipes with breasts and thighs, and thighs consistently deliver better flavor and texture. You can also use a whole or half chicken butterflied on the grill!
- Pollo asado marinade: The combination of orange juice, lime juice, garlic, achiote paste, cumin, oregano (use Mexican oregano if you have it), and olive oil creates the perfect balance of citrusy, earthy, smoky, and savory flavors.
What is achiote paste? Made from annatto seeds, garlic, spices, and vinegar, it gives pollo asado its signature reddish-orange color and earthy flavor.
You can usually find achiote paste in the Latin foods section of larger grocery stores, at Mexican markets, or online (I linked the one I’m using in the recipe card below). Once opened, I like keeping the extra paste in the refrigerator for future batches.
Find the complete recipe with measurements below
How To Make Pollo Asado
First, blend the marinade until smooth. I like making the marinade directly in a Mason jar using an immersion blender because it quickly breaks down the achiote paste and garlic into a smooth mixture. You can also blend this in a small, smoothie-type blender.
Lisa’s blending tip: If you don’t have an immersion blender, you can whisk the ingredients as well, but the achiote paste may take longer to dissolve and/or need to be mashed a bit. I tried chopping up the achiote paste and mashing it into the marinade the first try, thinking it would dissolve more easily, and well, it just wasn’t ideal. So I do recommend some type of blender for a smooth, well-dissolved, and blended achiote paste.
Next, give the chicken time to marinate. While 2 hours will work, I find the flavor develops best after 6 to 8 hours in the refrigerator. The citrus, garlic, and spices have more time to penetrate the chicken, and the difference is noticeable. If I’m planning ahead, I’ll usually prep everything the night before.
Now, it’s time for grilling! I like cooking the chicken over medium-high heat until the outside develops slightly charred edges. If the grill is too hot, the sugars from the citrus can darken too quickly before the chicken cooks through.
Lisa’s grilling tip: An instant-read thermometer is your best friend here. Once the thickest part reaches 165°F, it’s ready.
Lastly, let it rest before slicing. I know it’s tempting to cut into it immediately, but give the chicken about 5 minutes to rest. It helps keep those juices where they belong. If I’m making tacos, I’ll usually chop the chicken after resting so all those flavorful juices stay mixed throughout the meat.
Common Questions
Yes, you can! Though you’ll be missing that charred, smoky flavor, which is what this authentic recipe is really all about. For indoor cooking, heat a skillet over medium-high heat with a little oil. Cook for 5 to 6 minutes per side until cooked through.
Either one works! I’m using skin-on today as I sure do love some crispy skin. And it’s more traditionally what’s served in Mexico. But if you’re planning on chopping the meat for tacos, you can use boneless skinless chicken thighs.
I usually enjoy pollo asado on a plate or in a bowl with Mexican sides such as cilantro lime rice or Mexican rice, black beans, guacamole, and fajita veggies. But you can also make pollo asado tacos! Just chop the chicken into small cubes and pile the tacos with diced onion, cilantro, and a squeeze of fresh lime juice to finish it off.
More Mexican Recipes
- Carne Asada: The best Mexican grilled steak.
- Birria: There’s so much flavor in this!
- Carnitas: A must-make for pork lovers.
- Chicken Fajitas: A staple weeknight dinner.
- Or give these other Mexican recipes a try!
If you try this pollo asado recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Equipment
Ingredients
For the chicken
- 4 pounds chicken thighs
For the marinade
- ⅓ cup extra-virgin olive oil
- ⅔ cup fresh orange juice
- ⅓ cup fresh lime juice
- 6 garlic cloves, minced
- 3 tablespoons achiote paste, roughly chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Make the marinade. In a mason jar, add the olive oil, orange juice, lime juice, garlic, achiote paste, cumin, oregano, salt, and pepper. Use an immersion blender to blend the ingredients until smooth. Set aside. Alternative: If you don't have an immersion blender, you can whisk the ingredients as well, but the achiote paste may take longer to dissolve and/or need to be mashed a bit.
- Marinate the chicken. Add the chicken to a large mixing bowl, and pour the marinade on top. Use tongs to make sure the chicken is coated thoroughly. Cover and refrigerate at least 2 hours, though ideally 6 to 8 hours.
- Grill the chicken (best method). Preheat the grill to medium-high heat (about 400°F to 450°F). Lightly oil the grates, then grill the chicken for 5 to 7 minutes per side. It should have a nice char and internal temperature of 165°F. Alternative: For indoor cooking, heat a skillet over medium-high heat with a little oil. Cook for 5 to 6 minutes per side until cooked through.
- Rest and serve. Let the chicken rest for 5 minutes, then serve. Alternatively, you can slice into strips or chop into bite-sized pieces.
Lisa’s Tips
- 4 pounds of chicken thighs is about 12 medium-sized thighs.
- Achiote paste (as linked above) comes in a 3.5-ounce block, which is roughly 3 to 3 ½ tablespoons of achiote paste. So I simply cut the block in half, then roughly chop that. And then save the other half for a future batch.
- Storage: Store leftover pollo asado in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to help keep the chicken moist. You can also microwave it in 30-second intervals until warmed through. If serving in tacos or bowls, I like to chop the chicken first so it reheats more evenly.
- Freezing: Let the chicken cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
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