Pollo Asado (Juicy Mexican Citrus Chicken)

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Pollo Asado (Juicy Mexican Citrus Chicken)

Pollo asado is a citrus-marinated grilled chicken that has officially taken over my Mexican dinner nights. It's easy to prep and grill, and the bold, earthy, and citrusy marinade is what keeps me coming back for more!

Cook Time10

Total Time2 15

Course: Dinner

Cuisine: Mexican

Keyword: Grilled Chicken, Mexican Recipes, Pollo Asado, Pollo Asado Recipe

Servings:

Author: Lisa Bryan

Equipment

Immersion Blender

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

US - Metric

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.

Notes

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