Mexican Grilled Chicken (Pollo Asado) Recipe
If you’re yearning for bold, sun-kissed flavors with a hint of citrusy zing and a captivating smoky aroma, the Mexican Grilled Chicken (Pollo Asado) Recipe is the answer to your culinary dreams. This dish is an absolute showstopper, featuring juicy marinated chicken kissed by the grill, layered with zesty spices and bright citrus. Whether you’re looking to impress friends at your next barbecue or simply craving a taste of Mexico at home, this recipe is guaranteed to become a beloved favorite.
Ingredients You’ll Need
This Mexican Grilled Chicken (Pollo Asado) Recipe stands out for its simple yet magical blend of ingredients. Each component has a special purpose—bringing juiciness, depth, and vibrant color to every bite. Gather these essentials and get ready to delight your senses!
- Chicken Thighs or Breasts: Opt for boneless, skinless pieces for quick, even grilling and maximum flavor absorption.
- Orange Juice: Adds a subtle natural sweetness and keeps the chicken incredibly moist.
- Lime Juice: Fresh lime juice delivers that essential tang and brightness that defines authentic pollo asado.
- Olive Oil: Helps the marinade cling to every bit of chicken and enriches the overall texture.
- Garlic: Fresh minced garlic brings a savory aroma and a lively hint of spice to the marinade.
- White Vinegar: Works alongside the citrus juices to tenderize the chicken and balance the flavors.
- Achiote Paste or Ground Achiote (Annatto): This is the heart of authentic color and earthy depth—don’t skip it if you can help it!
- Smoked Paprika: Lends a crave-worthy smoky note, echoing the flavors of traditional grilling.
- Ground Cumin: Toasty and warm, cumin gives that signature Mexican undertone.
- Dried Oregano: Rounds out the marinade with herbal freshness—use Mexican oregano if you have it.
- Salt: Essential for seasoning the chicken all the way through.
- Black Pepper: Adds a bit of mild heat and depth.
- Chili Powder: Brings a gentle kick without overwhelming the other flavors.
- Ground Coriander: Subtle and fragrant, coriander lends a touch of citrusy warmth.
- Chopped Cilantro & Lime Wedges: Perfect for garnishing, these add an exciting burst of freshness just before serving.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare the Flavorful Marinade
In a large bowl or sturdy zip-top bag, whisk together the orange juice, lime juice, olive oil, minced garlic, white vinegar, achiote paste or powder, smoked paprika, cumin, dried oregano, salt, pepper, chili powder, and ground coriander. As you mix, the marinade will transform into a vibrant, red-hued liquid brimming with mouthwatering aromas. This is your ticket to next-level flavor!
Step 2: Marinate the Chicken
Add your chicken thighs or breasts to the bowl, making sure each piece is well coated in the marinade. Cover the bowl or seal the bag tightly, then pop it in the fridge. Let the chicken marinate for at least 2 hours—with overnight marination, you’ll unlock maximum flavor and tenderness, so try to plan ahead if you can.
Step 3: Heat Up the Grill
When you’re ready to cook, preheat your grill to medium-high heat. Brush the grates with a little oil to prevent sticking. Remove the chicken from the marinade, allowing excess liquid to drip off, but don’t worry if some garlic or spices cling to the meat—they’ll char beautifully.
Step 4: Grill to Perfection
Place the marinated chicken on the hot grill. Cook for 5 to 7 minutes per side, turning once, until you see those tempting grill marks and the internal temperature reaches 165°F. The outside should be slightly charred, infusing every bite with that classic grilled flavor we all love.
Step 5: Rest and Slice
Transfer the cooked chicken to a plate and let it rest for about 5 minutes. This little pause lets the juices redistribute, ensuring the Mexican Grilled Chicken (Pollo Asado) Recipe is wonderfully juicy when you slice into it. Top with fresh cilantro and a generous squeeze of lime just before serving.
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
The finishing touches are what take this dish over the top. Scatter plenty of chopped cilantro over the chicken and offer lime wedges for squeezing. A sprinkle of finely diced onion or even a bit of crumbled queso fresco adds brightness and charm, but don’t underestimate the magic of a simple lime-and-cilantro duo—it’s pure, classic perfection.
Side Dishes
Pair your Mexican Grilled Chicken (Pollo Asado) Recipe with fluffy rice, charred corn, black beans, or a fresh avocado salad. Warm tortillas are a must if you’re thinking tacos or burritos, while a refreshing cucumber salad, roasted vegetables, or even classic Mexican street corn (elote) make your plate feel like a fiesta.
Creative Ways to Present
This pollo asado is endlessly versatile—think tacos loaded with grilled chicken, pickled red onions, and your favorite salsa. Or slice it and tuck into burritos, burrito bowls, or quesadillas for a satisfying twist. You can even use leftovers over salads or as the star of a vibrant grain bowl. However you serve it, the beautiful color and aroma will make it the centerpiece of your mealtime spread.
Make Ahead and Storage
Storing Leftovers
After feasting, let any leftover chicken cool to room temperature, then store it in an airtight container in the refrigerator. It will stay delicious for up to three days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you’d like to prep this Mexican Grilled Chicken (Pollo Asado) Recipe ahead of time, simply freeze the marinated (raw) chicken in a zip-top bag for up to three months. Or, freeze leftover cooked chicken for up to two months. Thaw overnight in the fridge before using.
Reheating
To keep your pollo asado juicy, reheat gently in a skillet over medium heat, adding a splash of broth or water as needed. The microwave works too—cover the chicken with a damp paper towel to avoid drying it out. Warm until hot throughout, then garnish with fresh cilantro and lime before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both boneless, skinless chicken thighs and breasts work beautifully in this Mexican Grilled Chicken (Pollo Asado) Recipe. Just keep an eye on the cook time, as breasts can dry out a bit faster than thighs—pull them from the grill as soon as they reach 165°F.
What if I can’t find achiote paste?
No worries! Ground achiote (annatto) is a great substitute and will still lend that iconic color and flavor. If you can’t find either, a combination of more smoked paprika and a pinch of turmeric can help mimic both the color and some of the flavor profile.
Can I bake the chicken instead of grilling?
You sure can. Bake the marinated chicken at 400°F for about 25–30 minutes, or until cooked through. Finish them under the broiler for a minute or two for extra color and a bit of char.
Is this Mexican Grilled Chicken (Pollo Asado) Recipe spicy?
It has a gentle warmth from the chili powder and black pepper, but it’s definitely approachable for most spice levels. If you like things fiery, feel free to add a pinch of cayenne or your favorite hot sauce to the marinade!
How do I avoid the chicken drying out?
The most important step is not to overcook the chicken—use a meat thermometer to check for 165°F. Marinating also keeps the chicken juicy, and letting it rest for a few minutes after grilling ensures maximum moisture in every slice.
Final Thoughts
There’s something so satisfying about making a dish that’s vibrant, flavorful, and irresistibly juicy—and this Mexican Grilled Chicken (Pollo Asado) Recipe truly delivers. I can’t wait for you to fire up your grill, soak in those incredible aromas, and share this beautiful meal with your loved ones. Give it a try, and let it become a new staple in your home!
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Mexican Grilled Chicken (Pollo Asado) Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Grilled Chicken, also known as Pollo Asado, is a flavorful and vibrant dish that’s perfect for a barbecue or weeknight dinner. The marinade infuses the chicken with zesty citrus and smoky spices, creating a juicy and tender result. Serve with cilantro and lime for an authentic touch.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs or breasts
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 1 tablespoon white vinegar
- 1 tablespoon achiote paste or 1 teaspoon ground achiote (annatto)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
For Serving:
- Chopped cilantro
- Lime wedges
Instructions
- Prepare Marinade: In a large bowl or zip-top bag, combine orange juice, lime juice, olive oil, garlic, vinegar, achiote paste, smoked paprika, cumin, oregano, salt, pepper, chili powder, and coriander. Add chicken and marinate in the refrigerator for at least 2 hours.
- Grill Chicken: Preheat grill to medium-high heat. Remove chicken from marinade, grill for 5–7 minutes per side until cooked through. Rest for 5 minutes before slicing.
- Serve: Garnish with cilantro and lime wedges.
Notes
- Pollo Asado is versatile and can be used in tacos, burritos, rice bowls, or with grilled vegetables.
- If you don’t have a grill, use a stovetop grill pan or bake at 400°F for 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
