Pollo Asado Recipe

A cooked chicken thigh is garnished with fresh cilantro.

5 from 1 vote

Easy Pollo Asado is made with juicy, tender chicken thighs that are marinated in a citrus, herb marinade then grilled or baked. A great family meal any night of the week.

Prep Time10

Cook Time30

Marinating time:1

Course: Dinner

Cuisine: Mexican

Servings:

Author: Kellie

Cost: $10

Equipment

grill
measuring cup
whisk
resealable bag
mixing bowl
Instant Read Thermometer

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°F–450°F. Clean and lightly oil the grates. Grill the chicken skin-side down for 5–7 minutes. Flip and continue grilling for another 7–10 minutes, or until the thickest part reaches at least 165°F on an instant-read thermometer. Cook time will vary depending on the size and cut of chicken.
Transfer the chicken to a platter and allow to rest for 10 minutes.

Notes

Pollo Asado can be baked in the oven on a baking sheet lined with foil at 400˚F for 25-30 minutes or until the temperature reaches 165˚F.

If you can’t find achiote paste, use smoked paprika with a pinch of turmeric for color. The flavor won’t be exactly the same, but it will still be delicious.

If using chicken breasts, marinate for no more than 8 hours because the citrus can affect the texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet, covered baking dish, or microwave just until warmed through.

Nutrition