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
Scale
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
