Get ready to meet your new go-to chicken dinner: Pollo Asado. Picture this—juicy, perfectly charred bone-in chicken, bathed in a citrusy, garlicky marinade with just the right touch of spice and smokiness. This dish bursts with flavor, offering a taste of vibrant Latin American cuisine Main Course. Whether grilled to smoky perfection or roasted in your oven, Pollo Asado is the ultimate crowd-pleaser that effortlessly elevates any meal.
Ingredients You’ll Need
The magic of Pollo Asado lies in its brilliantly simple ingredient list. Each element builds both depth and harmony—citrus for brightness, achiote for earthy color, and aromatic spices for that unforgettable flavor. Here’s everything you’ll need and why it matters:
- Chicken thighs or drumsticks (2 lbs, bone-in, skin-on): The flavorful dark meat stays juicy, and the skin crisps beautifully on the grill or in the oven.
- Orange juice (1/4 cup): Adds natural sweetness and tenderizes the chicken, balancing out the spices.
- Lime juice (2 tbsp): Fresh and tangy, it sharpens the marinade and brings everything to life.
- Olive oil (2 tbsp): Helps the marinade cling to the chicken and promotes crisp, golden skin.
- White vinegar (2 tbsp): Works with the citrus to tenderize the meat and adds a little punch.
- Garlic cloves (4, minced): Essential for an aromatic, savory backbone in every bite.
- Achiote paste or powder (1 tbsp paste or 1 tsp powder): This is what gives Pollo Asado its signature color and subtly earthy flavor—don’t skip it.
- Smoked paprika (1 tsp): Brings just the right amount of smoky warmth.
- Ground cumin (1 tsp): Adds earthy, nutty notes that blend with the other spices.
- Dried oregano (1 tsp): Infuses herbaceousness, making the flavors pop.
- Salt (1 tsp): Balances and amplifies all the flavors.
- Black pepper (1/2 tsp): A hint of spice that brings the marinade together.
- Ground coriander (1/4 tsp): Offers a citrusy, floral nuance.
- Chili powder (1/4 tsp, optional): Adds a mild kick if you love heat.
- Chopped cilantro and lime wedges: Essential for serving—fresh, vibrant, and the perfect finishing touch.
How to Make Pollo Asado
Step 1: Mix the Marinade
Start by grabbing a large bowl or a zip-top bag for easy cleanup. Combine the orange juice, lime juice, olive oil, vinegar, minced garlic, achiote, smoked paprika, cumin, oregano, salt, pepper, coriander, and chili powder if you want an extra kick. Whisk them together until you have a bright, fragrant marinade that already smells amazing.
Step 2: Marinate the Chicken
Add your chicken thighs or drumsticks to the bowl or bag, then toss well to make sure every piece is evenly coated. Don’t be shy! The marinade should cover the chicken thoroughly. Cover up or seal your bag, then let everything chill in the fridge for at least 2 hours. For absolute best flavor, let it marinate overnight—the longer the chicken soaks, the more vibrant your Pollo Asado will taste.
Step 3: Grill or Bake
When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off (no need to rinse). Arrange the pieces skin-side down on the grill and cook for 5–6 minutes, then flip and grill another 5–7 minutes. You’re looking for delicious charring, crispy skin, and juicy tenderness—an internal temp of 165°F is perfect. If you’d rather bake, pop the chicken into a 400°F oven for 35–40 minutes, then broil for a couple of minutes to finish.
Step 4: Rest and Serve
Let your glorious Pollo Asado rest for 5 minutes before serving. This helps the juices redistribute for extra succulence. Just before serving, sprinkle plenty of chopped cilantro on top and add lime wedges for squeezing—these bright, fresh flavors make the dish sing.
How to Serve Pollo Asado
Garnishes
Garnishing is half the fun with Pollo Asado. A shower of fresh cilantro adds herby brightness, while lime wedges on the side let everyone customize their own plate with a squeeze of zesty goodness. A dash of extra chili flakes works too if you’re a spice lover.
Side Dishes
You have so many fantastic options for sides! Pollo Asado is wonderful with fluffy white rice or smoky Mexican rice, warm corn or flour tortillas for scooping, and simple grilled vegetables or a crisp green salad. Want to keep things light? Pile on crunchy cabbage slaw or a refreshing tomato and avocado salad.
Creative Ways to Present
Try serving Pollo Asado over a bed of citrusy rice, next to charred street corn, or even shredded for tacos, burritos, or bowls. Want to impress? Place it on a big platter family-style, surrounded by all your favorite garnishes and sides—people can dig in and build their perfect bite.
Make Ahead and Storage
Storing Leftovers
Leftover Pollo Asado keeps surprisingly well! Store cooled chicken pieces in an airtight container in the fridge for up to 4 days. The marinade helps the chicken stay moist and flavorful, even after reheating.
Freezing
Pollo Asado is freezer-friendly. For best results, wrap the cooked chicken tightly or place it in a sealed container, then freeze for up to 2 months. Defrost in the fridge overnight before reheating, and you’ll have a quick, flavor-packed meal ready to go.
Reheating
To bring Pollo Asado back to life, simply reheat it in a 350°F oven for about 10–15 minutes, or until warmed through. Covering it loosely with foil helps prevent it from drying out. In a pinch, you can microwave pieces for 1–2 minutes, though the skin won’t be quite as crispy.
FAQs
Can I use boneless, skinless chicken breasts or thighs for Pollo Asado?
Absolutely! Boneless cuts will cook a bit faster and won’t be quite as juicy as bone-in, skin-on pieces, but they’ll still turn out delicious. Just keep an eye on grilling or baking time so they don’t dry out.
What if I can’t find achiote paste or powder?
Achiote really adds something special, but if you can’t find it, use extra smoked paprika and a pinch of ground turmeric for color. The flavor won’t be exactly the same, but your Pollo Asado will still shine.
Can I make Pollo Asado without a grill?
Yes! Baking works beautifully. Just be sure to use high heat (400°F) and finish with a few minutes under the broiler to get that coveted crispy skin and charred notes typical of Pollo Asado.
Is Pollo Asado spicy?
The base recipe is quite mild with just a touch of warmth from the paprika and optional chili powder. If you want more heat, feel free to add more chili powder or even a pinch of cayenne.
Can I marinate the chicken for less than 2 hours?
You’ll get the best depth of flavor from at least a couple of hours, but if you’re in a rush, even 30 minutes helps. Just know that the marinade’s citrus and spices work best the longer they mingle with the chicken.
Final Thoughts
If you’re ready for a meal that’s anything but boring, give this Pollo Asado a try—it’s simple, vibrant, and packed with flavor. Sharing this dish always leads to smiles and second helpings, and I truly can’t wait for you to experience just how easy and delicious homemade Pollo Asado can be!
Print
Pollo Asado Recipe
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Pollo Asado is a classic Mexican grilled chicken dish infused with citrus and aromatic spices. This recipe yields juicy, flavorful chicken with a crispy charred skin, perfect for a festive meal or casual dinner.
Ingredients
Chicken:
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
Marinade:
- 1/4 cup orange juice
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 4 garlic cloves (minced)
- 1 tbsp achiote paste or 1 tsp achiote powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp chili powder (optional)
Serving:
- Chopped cilantro and lime wedges
Instructions
- Marinate: Combine all marinade ingredients, add chicken, coat evenly, and marinate for at least 2 hours.
- Grill: Cook on medium-high heat, flipping once, until internal temp reaches 165°F and skin is charred.
- Bake and Broil: Alternatively, bake at 400°F, then broil to crisp skin.
- Rest and Serve: Let rest before serving with cilantro and lime.
Notes
- Pair with rice, tortillas, veggies, or salad.
- Adjust cooking time for boneless chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Mexican, Latin American
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 135mg
