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Pollo Asado

Savory Pollo Asado: A Must-Try for Flavor Lovers

Experience the vibrant flavors of Pollo Asado, a tangy and smoky chicken dish perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Orange Juice Substitute with fresh grapefruit juice for a unique twist.
  • 1/2 cup Lime Juice Use lemon juice in a pinch if needed.
  • 1/4 cup Olive Oil Avocado oil works well for higher heat cooking.
  • 3-4 cloves Garlic Fresh garlic is preferred but jarred can be used.
  • 1 tablespoon Achiote Powder Replace with paprika mixed with a pinch of cayenne for heat.
  • 1 teaspoon Ground Cumin Ground coriander can be a delightful substitute.
  • 1 teaspoon Ground Coriander Adds sweetness and a citrus hint to the mix.
  • 1 teaspoon Dried Oregano Mexican oregano is preferred.
  • 2 teaspoons Sea Salt Kosher salt can be used if available.
  • 1/2 teaspoon Ground Black Pepper Adds a touch of spiciness to the dish.
For the Chicken
  • 3 pounds Chicken Bone-in thighs or legs yield juicier results.

Equipment

  • grill
  • Mixing Bowl
  • resealable bag
  • instant-read thermometer
  • Cutting board

Method
 

Step‑by‑Step Instructions for Juicy Pollo Asado
  1. In a large resealable bag or bowl, combine orange juice, lime juice, olive oil, garlic, achiote powder, cumin, coriander, oregano, sea salt, and black pepper. Add the chicken, seal the bag, and massage the marinade to coat every piece thoroughly. Allow to marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  2. As you near the end of the marinating time, preheat your grill to medium-high heat, between 375°F and 425°F. Ensure your grill grates are clean and oiled.
  3. Remove the marinated chicken from the bag, discarding any leftover marinade. Place skin-side down over direct heat on the grill. Cook for about 20 minutes, flipping every 5 minutes until skin is charred. Transfer to indirect heat until internal temperature reaches 160°F to 165°F, approximately 15 to 20 minutes longer.
  4. Carefully remove the chicken from the grill and transfer it to a cutting board. Cover loosely with aluminum foil and allow to rest for about 10 minutes.
  5. After resting, carve the Pollo Asado into desired pieces and arrange on a platter. Garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 3gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Do not marinate chicken for more than 4 hours to avoid mushy texture. Use an instant-read thermometer to ensure internal temperature of 160°F to 165°F.

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