Pollo Asado
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Marinate Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
Mexican
Pollo Asado
Description
Pollo Asado starts by cooking a marinade of olive oil with garlic, cumin, salt, black pepper, Mexican oregano, and optional achiote paste to release aromatic flavors. After cooling, fresh orange and lime juices are whisked into the mixture, providing citrus brightness and tenderizing qualities. Most marinade is used to soak the chicken pieces, while a reserved portion is saved for basting during grilling.
The chicken is marinated for at least 45 minutes, ideally longer but not exceeding around 8 hours due to the acidity in citrus juice which can alter texture. Grilling uses indirect heat, allowing the chicken to cook evenly while developing crispy skin and smoky notes, enhanced by basting with reserved marinade during cooking.
The result is a flavorful, juicy chicken with a well-balanced combination of savory spices, citrus tang, and optional achiote’s subtle earthiness and color. It can be served as a main dish accompanied by rice, beans, or other sides.
For cooks without achiote paste, a homemade spice blend substitute is provided combining paprika, vinegar, oregano, garlic, and cumin for a similar profile. Careful marinating time prevents texture issues common with high-acid marinades on poultry.
Ingredients
- 5 lb chicken cut into 8 pieces, whole
- 1/2 cup olive oil
- 6 garlic minced, cloves
- 2 tsp cumin ground
- 2 tsp kosher salt
- 2 tsp black pepper ground
- 2 tsp Mexican oregano
- 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
- 1/2 cup orange juice fresh
- 1/2 cup lime juice fresh
Instructions
- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (See Note) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
- Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).
- Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.
- For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
- Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
- Cook on the Stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 10 minutes per side, depending on the thickness of the meat, until cooked through and the internal temperature reaches 160-165°F on an instant read thermometer.
- Bake in the Oven: Preheat the oven to 425°F. Arrange the chicken pieces in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165°F on an instant-read thermometer (chicken thighs and tenders need 15 minutes. Medium to large breasts need 20 to 25 minutes).
Notes
- Use only 2 ounces of a 4-ounce achiote paste package; save remainder for another recipe.
- Achiote paste can be broken up or pureed after cooling for smoother marinade consistency.
- An achiote substitute spice blend uses paprika, white vinegar, Mexican oregano, garlic, and cumin mixed together.
- Marinate chicken at least 45 minutes, ideally 4 hours but no longer than 8 hours to avoid overly soft texture from acidic juices.
- Add olive oil or limit marinating time when using high-acid marinades to protect chicken texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 866mg | 36% |
| Potassium | 337mg | 7% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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