Description
This Mexican Grilled Chicken (Pollo Asado) recipe is a flavorful and easy way to enjoy a classic dish! Tender chicken breasts or thighs are marinated in a vibrant blend of citrus juices, spices, and herbs, then grilled to perfection. It’s a simple yet satisfying meal that’s perfect for a summer cookout or a quick weeknight dinner.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/4 cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare Chicken: Butterfly or pound chicken to an even thickness (about 1 inch).
- Make Marinade: In a food processor or blender, combine orange juice, lime juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until mostly smooth.
- Marinate Chicken: Place chicken in a large bowl and pour the marinade over it. Toss to coat and refrigerate for 30 minutes to 2 hours (no more than 4 hours).
- Grill Chicken: Preheat grill to medium-high heat (375-425°F / 190-220°C). Clean and oil the grill grates. Grill marinated chicken for 4-5 minutes per side, or until cooked through (internal temperature of 165°F / 74°C).
- Rest and Serve: Remove chicken from grill and let rest for 5 minutes before serving.
Notes
- Do not marinate chicken for more than 4 hours, as the citrus can make it mushy.
- Leftovers can be refrigerated for up to 3-4 days.
- This recipe can be easily frozen for meal prepping.
- Use a meat thermometer to ensure chicken is cooked through without overcooking.
- If using bone-in chicken, increase cooking time accordingly.
Nutrition
- Serving Size: 4 oz chicken
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
