4.7 from 177 votes
Pollo Asado
Flavorful Mexican pollo asado marinated in citrus and spices, then grilled, baked, or cooked on the stovetop to perfection.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 6 servings
Calories: 306 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.