Best Pollo Asado Recipe

4.90 from 58 reviews

Grilled or roasted, this Pollo Asado recipe makes the most tender, juicy and flavorful chicken. Marinated in a mixture of citrus juices, Mexican spices and achiote powder, this chicken recipe can be a stand alone meal or made into tacos, burrito bowls, salads and more.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Pollo asado

Prep Time 10

Cook Time 40

Marinating 30

Total Time 1 20

Servings servings

Calories 179kcal

Author Chef Kathy McDaniel

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 ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (Mexican preferred)
2 teaspoons sea salt or Kosher salt
1/2 teaspoon ground black pepper
3 pounds chicken thighs legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat.

To serve (optional)

  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 the chicken for more than 4 hours.Marinating chicken with an acidic marinade for too long will change the texture of the chicken, turning it mushy.
Always use a meat thermometer to make sure your chicken is done and fully cooked. The chicken is done when the internal temperature in the thickest part of the chicken reaches 160º – 165º Fahrenheit.
Due to carryover cooking, you can remove the chicken from the grill when the chicken’s internal temperature reaches 160º F, the temperature will rise to 165ºF while the chicken rests.
Grilling Times: All times are approximate. Exact times will vary depending on the size of each chicken piece.
- Bone-in chicken dark meat: Grill on direct heat for 20 minutes turning once every 5 minutes or so and closing the lid between flipping. 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 F
- Bone-in chicken white meat: Grill on direct heat for 15 minutes turning once every 5 minutes or so and closing the lid between flipping. 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 F
- Boneless chicken: Grill on direct heat for 10-15 minutes turning once every.every 5 minutes or so and closing the lid between flipping. Move the chicken to the cooler side of the grill, with the thicker part of the meat facing the hotter side of the grill. Cover loosely with aluminum foil and cook over indirect heat until the chicken's internal temperature reaches 160º – 165º F.

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