Description

This best Pollo Asado recipe features tender and flavorful Mexican-style grilled chicken marinated in a zesty blend of orange juice, lime juice, garlic, achiote, and spices. You can grill the chicken over direct and indirect heat for a perfect char and juicy interior or roast it in the oven for equally delicious results. Served with optional lime wedges and fresh cilantro, this vibrant and easy dish is ideal for a flavorful weeknight dinner or weekend cookout.

Ingredients

Scale

Marinade

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

Chicken

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

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Instructions

Mix Marinade: Add all marinade ingredients—orange juice, lime juice, olive oil, garlic, achiote powder or paste, cumin, coriander, oregano, salt, and black pepper—to a large resealable plastic bag or bowl. Mix thoroughly to combine, making sure to break up the achiote paste if using so it fully incorporates with the other liquids.
Marinate Chicken: Place the chicken pieces in the bag or bowl with the marinade. Seal the bag or cover the bowl, then massage or stir to evenly coat all chicken pieces with the marinade. Marinate for 30 minutes at room temperature or up to 4 hours refrigerated. Avoid marinating longer than 4 hours to prevent mushy texture caused by the acid in the marinade.
Prepare the Grill (if grilling): Clean and oil grill grates. For gas grills, preheat to medium-high heat (375º–425ºF) and turn off burners on one side to create direct and indirect heat zones. For charcoal grills, light coals and arrange half on one side to achieve two-zone cooking. Allow grill to preheat for 5 minutes with the lid closed.
Grill Chicken: Remove chicken from marinade, shaking off excess. Discard marinade. For bone-in chicken, place pieces skin-side down over direct heat. Grill for about 20 minutes, turning every 5 minutes, closing the lid between turns. Then move chicken to indirect heat and cook an additional 15–20 minutes until internal temperature reaches 160º–165ºF. For boneless chicken, grill on direct heat for 10–15 minutes, turning every 5 minutes, then move to indirect heat until temperature reaches 160º–165ºF.
Oven Roasting (alternative method): Preheat oven to 400ºF. Line a baking pan with foil or parchment and place a wire rack inside. Arrange chicken pieces skin-side up with spacing between. Bake for 35–45 minutes, flipping once halfway through until internal temp reaches 165ºF. Remove and let rest tented with foil for 10 minutes.
Rest and Serve: After grilling or roasting, tent chicken loosely with foil and let rest for 10 minutes to allow juices to redistribute. Serve garnished with chopped cilantro and lime wedges, if desired.

Notes

Do not marinate the chicken for more than 4 hours to prevent the texture from becoming mushy due to the acidic marinade.
Always use a meat thermometer to confirm chicken is fully cooked. The safe internal temperature is 160º–165ºF in the thickest part of the meat.
Remove chicken from the grill when it reaches 160ºF because carryover cooking will raise the temperature to 165ºF while resting.
Grilling times vary by chicken cut: Bone-in dark meat: 20 minutes direct + 15–20 minutes indirect. Bone-in white meat: 15 minutes direct + 15–20 minutes indirect. Boneless: 10–15 minutes direct + indirect cooking until done.
If using achiote paste, ensure it is broken up well in the marinade for even flavor distribution.
Skin-on chicken will have crisper texture when grilled; skinless is also an option for lower fat content.

Nutrition

Serving Size: 1/6 of recipe (approx. 6 oz chicken)
Calories: 320
Sugar: 3g
Sodium: 700mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg