Pollo Asado
User Reviews
4.7
Pollo Asado
Description
This Pollo Asado recipe uses a marinade of orange juice, lime juice, achiote paste, garlic, and a mix of aromatic spices such as smoked paprika, ground coriander, oregano, and cumin to infuse the chicken thighs with vibrant flavor. After marinating for several hours, the chicken is grilled over direct high heat to develop a crisp, golden exterior and juicy interior. The use of achiote paste adds a distinctive earthy note and rich color to the dish.
The dish pairs well with warm corn or flour tortillas and Mexican rice, making it suitable for casual meals or gatherings. Grilling imparts a smoky char, enhancing the layers of seasoning from the marinade.
Marinate the chicken for no longer than eight hours to avoid a mushy texture from citrus breakdown. If grilling isn’t an option, baking or stovetop cooking can be used with adjusted cooking times to ensure safety and flavor retention.
Ingredients
- 2-3 pounds chicken thigh trimmed of excess skin and fat (boneless and skinless, or bone-in and skin-on, or chicken leg
- 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 oregano dried
- 1 teaspoon black pepper freshly ground
- 1 teaspoon cumin ground
- ⅛ teaspoon cloves ground
- 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
- Marinate the chicken for at least 4 hours but no longer than 8 hours to prevent texture breakdown from citrus.
- Achiote paste is essential for authentic flavor and color; it can be found in Mexican markets or online.
- To bake instead of grill, cook at 400°F for 20-25 minutes and broil briefly to add char.
- Stovetop cooking is a suitable alternative; cook in batches over medium-high heat until fully cooked.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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