Pollo Asado
User Reviews
4.7
177 reviews
Excellent
Pollo Asado
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Flavorful Mexican pollo asado marinated in citrus and spices, then grilled, baked, or cooked on the stovetop to perfection.
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Ingredients
- 2-3 pounds chicken thighs or legs, trimmed of excess skin and fat (boneless and skinless, or bone-in and skin-on)
- 3 cloves garlic, minced
- ¼ cup orange juice (about 1 medium orange)
- 2 tablespoons achiote paste (about 1.5 ounces)
- 2 tablespoons olive oil
- 1 tablespoon lime juice (about ½ lime)
- 1 tablespoon white wine vinegar
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cloves
- Vegetable oil, for greasing grill
Instructions
- Add all ingredients except the chicken in a small bowl. Whisk to combine.
- Place the chicken in a large ziploc bag or baking dish and add the marinade. Close the bag, massage together to coat, and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours, or the chicken will get mealy and begin to break down.)
- Preheat the grill to high heat for direct cooking. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.
- Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken skin side down over direct heat for about 5-7 minutes, with the lid closed as much as possible, until the skin is crispy and golden. Flip and grill for an additional 5-7 minutes, until the meat is firm and the internal temperature registers 165°F.
- Serve pollo asado with warm corn tortillas or flour tortillas and Mexican rice.
Notes
- Marinating: I recommend marinating the chicken for at least 4 hours but no longer than 8 hours. If marinated too long, the citrus juices start to break down the chicken too much and can give it a mushy texture.
- Achiote paste: Can be found in most Mexican grocery stores or even in the international aisle of some big box grocery stores. You can also find achiote paste online.
- To bake in the oven: Preheat the oven to 400°F and prepare a baking sheet by lining it with aluminum foil. Arrange the marinated chicken on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F. Set the oven to the broiler setting and move the baking rack to the top section. Broil the chicken for 2-3 minutes to give it some extra char and color.
- To cook on the stovetop: In a large skillet or grill pan, heat 1 tablespoon of olive oil over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, until the internal temperature reaches 165°F. Depending on the size of your skillet, you may need to work in batches.
Nutrition Information
Show Details
Serving
1serving
Calories
306kcal
(15%)
Carbohydrates
1g
(0%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0g
Cholesterol
198mg
(66%)
Sodium
930mg
(39%)
Potassium
465mg
(13%)
Fiber
1g
(4%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
3mg
(0%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 306kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0g | 0% |
| Cholesterol | 198mg | 66% |
| Sodium | 930mg | 39% |
| Potassium | 465mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
177 reviews
Excellent
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