Best Pollo Asado Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
179 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Best Pollo Asado Recipe
Description
Pollo Asado in this recipe is made by marinating chicken pieces—thighs, legs, and breasts—in a bright blend of orange and lime juices combined with olive oil, achiote powder or paste, garlic, cumin, coriander, oregano, salt, and black pepper. The marinade infuses the meat with citrus acidity and earthy spices. Chicken is marinated for up to 4 hours to avoid texture changes from excessive acid exposure.
The chicken is grilled over medium-high heat, using a two-zone cooking method with direct and indirect heat for even cooking and charring. Grilling times vary by cut, with bone-in dark meat taking the longest. The chicken is cooked until its internal temperature reaches 160°F, then allowed to rest until it reaches 165°F, ensuring tenderness and safety.
This pollo asado is served with lime wedges and chopped cilantro for fresh brightness. It pairs well with rice, beans, or grilled vegetables. The marinade’s achiote brings a distinctive red hue and a slightly earthy flavor, distinguishing it from other citrus chicken recipes.
The notes highlight the importance of not exceeding a 4-hour marinade time to maintain texture and emphasize the use of a meat thermometer for best results. Grilling instructions account for different chicken piece sizes and bone content to achieve optimal doneness.
Ingredients
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 3-4 garlic cloves minced or 1 tablespoon garlic paste
- 1 tablespoon achiote powder ground annatto seed or achiote paste
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano Mexican preferred, dried
- 2 teaspoons sea salt or kosher salt
- 1/2 teaspoon black pepper ground
- 3 pounds chicken thigh bone-in or boneless, skin-on or skinless, trimmed of any excess fat
- 3 pounds chicken leg
- 3 pounds chicken breast
To serve (optional)
- lime lime wedges, chopped cilantro
- cilantro lime wedges, chopped cilantro
Instructions
Mix Marinade
- Add the marinade ingredients to a resealable plastic bag big enough to hold the chicken (or a bowl if preferred). Mix to combine. If using achiote paste, make sure you break up the paste so it mixes well with the rest of the marinade ingredients.
Marinate
- Add the chicken to the bag and seal the bag. Massage the bag making sure the marinade coats the chicken well. Marinate for 30 minutes at room temperature or for up to 4 hours in the refrigerator. Do not marinate for more than 4 hours! If Grilling: Prepare the Grill
About Cooking Times
- Exact cooking times will vary depending on the chicken parts you are using (dark meat vs white meat and bone-in vs boneless. Check the chef’s notes for suggested times.
To Grill in a Gas or Charcoal Grill
Prep and Preheat Gas Grill:
- Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 375º – 425ºƒ) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.
Prep and Preheat Charcoal Grill:
- Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
Grill - Check grilling times for bone-in and boneless chicken on the recipe notes below
- Remove the chicken from the marinade, shaking off any excess liquid. Discard marinade. For bone-in chicken, place the chicken pieces, skin side down on the grill directly over the heat and cook for about 20 minutes, turning once every 5 minutes or so. You can close the lid in between flipping the chicken. Move the chicken to the cooler side of the grill and cook over indirect heat for an additional 15-20 minutes or until the chicken's internal temperature reaches 160º – 165º Fahrenheit.
- Remove the chicken from the grill and allow to rest, tented with aluminum foil for 10 minutes before serving.
Oven Roasting:
- Preheat the oven to 400º Fahrenheit and line a baking pan with aluminum foil or parchment paper and place a wire rack inside the baking pan. .
- Lay the chicken skin side up on the wire rack leaving 1-2 inches between each piece
- Bake for 35-45 minutes or until the internal temperature reaches 165º Fahrenheit, flipping once through the cooking process.
- Remove the chicken from the oven and allow to rest, tented with aluminum foil for 10 minutes before serving.
Optional Garnishes
- Serve chicken garnished with chopped cilantro and/or lime wedges (optional).
Notes
- Do not marinate chicken for longer than 4 hours to prevent mushy texture from acid.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 160–165ºF for safe and juicy doneness.
- Allow chicken to rest after grilling for carryover cooking to finish.
- Grilling times vary by cut; monitor closely to avoid overcooking.
- Prepare a two-zone grill for direct searing and indirect cooking to manage heat efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 898mg | 37% |
| Potassium | 406mg | 9% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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