Description
Pollo Asado is a flavorful Mexican grilled chicken dish marinated in a zesty blend of orange juice, achiote paste, garlic, and spices. The chicken is grilled to perfection, resulting in juicy, tender meat with a crispy, golden exterior. Perfect for serving with warm tortillas and Mexican rice, this recipe captures the vibrant flavors of traditional Mexican cuisine.
Ingredients
Chicken
- 2-3 pounds chicken thighs or legs, trimmed of excess skin and fat (boneless and skinless, or bone-in and skin-on)
Marinade
- 3 cloves garlic, minced
- ¼ cup orange juice (about 1 medium orange)
- 2 tablespoons achiote paste (about 1.5 ounces)
- 2 tablespoons olive oil
- 1 tablespoon lime juice (about ½ lime)
- 1 tablespoon white wine vinegar
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cloves
For Grilling
- Vegetable oil, for greasing grill
Instructions
- Prepare the Marinade: In a small bowl, whisk together garlic, orange juice, achiote paste, olive oil, lime juice, white wine vinegar, ground coriander, kosher salt, smoked paprika, dried oregano, black pepper, ground cumin, and ground cloves until fully combined to create the marinade.
- Marinate the Chicken: Place the chicken pieces in a large Ziploc bag or a baking dish. Pour the marinade over the chicken, seal the bag or cover the dish, and massage gently to coat all pieces evenly. Refrigerate for 2 to 6 hours, but do not exceed 8 hours to prevent the chicken from becoming mealy.
- Preheat and Prepare the Grill: Preheat the grill to high heat for direct cooking. Once hot, grease the grill grates to prevent sticking by wiping them with a folded paper towel soaked in vegetable oil.
- Grill the Chicken: Remove chicken from the marinade, shaking off excess liquid. Place the chicken skin side down directly over the heat. Close the grill lid as much as possible and cook for 5-7 minutes until the skin turns crispy and golden brown. Flip the chicken and grill the other side for another 5-7 minutes until the meat is firm and the internal temperature reaches 165°F (74°C).
- Serve: Serve the Pollo Asado hot with warm corn or flour tortillas and a side of Mexican rice for a complete and delicious meal.
Notes
- Do not marinate the chicken longer than 8 hours to avoid texture degradation.
- You can use bone-in and skin-on chicken for more flavor or boneless skinless for quicker grilling.
- Adjust spice levels by modifying the amount of achiote paste and smoked paprika if desired.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Pollo Asado pairs well with fresh salsa, guacamole, and lime wedges.
