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Pollo Asado is a boldly flavored chicken that’s first marinated, then grilled to absolute perfection! It’s perfect for Cinco de Mayo, or really any time you’re craving savory, juicy, oh so satisfying chicken. If you’re not afraid of powerful flavors, this is the chicken thigh recipe for you!
Why I Love This Recipe
There are gazillions of ways to prepare bone-in chicken thighs. While I struggle to say which method of preparation is my favorite (because that is one VERY long list), I will say that pollo asado is a dish that I crave pretty constantly!
The Pollo Asada marinade is made with ingredients like freshly squeezed orange juice, fresh jalapenos, and a medley of mouthwatering seasonings. And the flavor that comes from grilling is what really adds all of the right elements!
Slightly charred chicken skin crisps up perfectly, all while the meat itself remains juicy and tender as can be.
While you’re enjoying some pollo asado fresh off the grill, make sure to serve it with a side of Mexican Street Corn Salad, Easy Cilantro Lime Rice and wash it all down with a Classic Margarita.
Ingredients for My Pollo Asado
Let’s talk ingredients! Pollo Asado is all about bold, vibrant flavor, and luckily, you don’t need anything too fancy to pull it off. Here’s what you’ll need, plus a few smart swaps in case your pantry’s running low.
Citrus Juice – Fresh orange and lime juice are key for that signature tangy punch.
No limes? A splash of lemon works in a pinch. Can’t find sour orange? Mix 2 parts orange juice with 1 part lime juice, it’s a great substitute!
Garlic – Fresh garlic cloves are best, but pre-minced garlic will work if you’re short on time. Garlic powder can be used in a pinch, (use about ½ teaspoon per clove) if needed.
Achiote Paste – This is what gives the chicken that stunning red color and earthy flavor. No achiote paste or Annatto Powder? Try smoked paprika or a combo of paprika + a pinch of turmeric for color. It’s not quite the same, but still delicious.
Spices – You’ll need a blend of cumin, oregano (Mexican oregano, if possible), paprika, salt, and pepper. Want a kick? Add a pinch of chili powder or cayenne.
Onion – Sliced onion adds aromatic depth when grilling or marinating.
Red onion or yellow onion both work well, go with what you have on hand.
Chicken – I love this with bone-in, skin-on chicken thighs for juicy, flavorful results.
Boneless thighs or breasts are great for quicker cooking. Want to try a whole spatchcocked chicken? Absolutely, just adjust cooking time accordingly.
For the full ingredient list and instructions, see the recipe card below.
How to Make Pollo Asado
- Bag the chicken. Place the chicken in a large zip top bag and set aside.
- Make the marinade. Add the remaining ingredients to the bowl of a food processor or blender and puree until almost smooth.
- Marinate the chicken. Pour the marinade over the chicken and marinate in the refrigerator for 4-24 hours.
- Cool the chicken. Remove the chicken from the refrigerator and allow to come to room temperature for 30 minutes. If using chicken breasts, only marinate for up to 8 hours or the marinade will break down the protein in the chicken causing it to become unpalatable.
- Grill the chicken. Heat the grill to 425°F-450˚F. Grill the chicken, skin side down, for 5-7 minutes. Flip the chicken and continue grilling for an additional 7-10 minutes or until an internal temperature reaches 165˚F on an instant read thermometer.
- Rest the chicken before slicing. Transfer the chicken to a platter and allow to rest for 10 minutes.
How To Bake Pollo Asado
You can definitely bake these chicken thighs instead of grilling them if you have to, but you will be missing out on that signature grilled flavor and charred skin. They’ll still be delicious thanks to that bold marinade!
To bake pollo asada, first preheat your oven to 400°F. Line a baking sheet with aluminum foil, then place the marinated thighs on there. Bake the chicken for about 35-40 minutes.
To get that caramelized, crispy skin, turn on the broiler for 1-2 minutes.
Kellie’s Tips for Perfect Pollo Asado
Don’t slice it too soon! Allowing the grilled chicken to sit for about 10 minutes lets the natural moisture of the chicken to redistribute, making every bite just as juicy as the last.
This marinade isn’t overly spicy at all – just crazy flavorful! However, if you’d like to add more flavor, there are a few things you can do. Instead of removing the jalapeno seeds, leave them in! They create a ton of extra heat. You can also sprinkle in some cayenne pepper.
Make sure the orange and lime juices are both freshly squeezed for the BEST results. The acidity of those freshly squeezed citrus fruits is what really helps develop the flavors of the chicken.
Keep that grill fired up for more chicken recipes!
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Pollo Asado Recipe
Equipment
- grill
- measuring cup
- whisk
- resealable bag
Ingredients
- 5 pounds bone-in skin-on chicken thighs
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh lime juice
- 1 small onion
- 1 jalapeno, stem removed and seeded
- 1/2 cup fresh cilantro
- 2 ounces achiote paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon ancho chili powder
Instructions
- Place the chicken in a large zip top bag and set aside.
- Add the remaining ingredients to the bowl of a food processor or blender and puree until almost smooth.
- Pour the marinade over the chicken and marinate in the refrigerator for 4-24 hours.
- Remove the chicken from the refrigerator and allow to come to room temperature for 30 minutes. (If using chicken breasts, only marinate for up to 8 hours or the marinade will break down the protein in the chicken causing it to become mealy.)
- Heat the grill to 425-450˚F.
- Grill the chicken, skin side down, for 5-7 minutes. Flip the chicken and continue grilling for an additional 7-10 minutes or until an internal temperature reaches 165˚F on an instant read thermometer.
- Transfer the chicken to a platter and allow to rest for 10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for correcting me I actually was looking into the meaning of the word and you are 100% correct. The receipe actually sounds really good and I will try it and let you know how it goes, thanks!
Sounds really good, bit pollo asado means in the oven it’s like saying bake chicken in the grill, everything that is asado means it goes in the oven.
Hi Kristina! Thank you so much for your feedback, however, asado actually has a few meanings….one being barbecue….which can be grilled or in the oven. Roasted is another translation of asado, it really depends on what part of the world you’re in. It can also mean like an al fresco party….or barbecue gathering. So, while you are absolutely correct, my version is as well. I do include instructions for roasting in the oven….it’s really the marinade that imparts the flavor of what most people think of when enjoying a Pollo Asado. Thanks again for your comment! I do love hearing from others on their thoughts for traditional recipes that I’m sharing. Have a great day!