Pollo Asado (Chicken Asado)
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This easy, juicy and tender Mexican Pollo Asado (Chicken Asado) is marinated in a zesty, earthy and citrusy marinade with lots of Mexican spices and achiote, then grilled to perfection. This chicken is incredibly easy and quick to put together and perfect for a Cinco de Mayo family-style meal or an easy weeknight dinner!
Pollo Asado (Chicken Asado)
You’re in for a treat with this Pollo Asado especially if you love grilled chicken loaded with lots of delicious flavors. You probably think that this chicken is spicy because of it’s vivid red color, when in reality, it’s not. It’s actually quite mild. But that doesn’t mean that it lacks flavor! This Mexican chicken is marinated in lots of citrus juices, Mexican spices and the star ingredient here, achiote powder which gives this chicken its beautiful color.
Pollo Asado is usually grilled, but if you don’t have an outdoor grill, using a grill pan works just as well. There are many ways you can serve this chicken but I love serving this with my delicious corn salad and a side of rice. This chicken is also great on tacos, burritos or burrito bowls.
Why You’ll Love This Pollo Asado
- EASY TO MAKE. A very easy pollo asado recipe where the chicken is marinated and grilled. Really, that’s it. All you need are just a few ingredients for bold and epic flavors.
- PERFECT FOR THE BBQ. I cooked the chicken both on the BBQ and also in a grill pan, so the option is yours. Either way was great, no complaints here!
- GREAT MEXICAN FLAVORS. You’ll love this juicy chicken because of its bold citrusy flavor.
- VERSATILE. You can serve the chicken with a side salad and some rice, perfect for tacos or burritos, burrito bowls and so much more.
Marinade
- Achiote Powder – You can use achiote or annatto powder which has an earthy, peppery flavor with a hint of bitterness. If you have achiote paste you can use that instead as well. Achiote powder is what gives this chicken this bright and vivid red color!
- Juices – I used both freshly squeezed orange juice and lime juice to cut through all those seasonings plus it adds lots of great citrus flavor to our marinade.
- Oil – I used grapeseed oil in the marinade, but you can use a light olive oil or vegetable oil if that’s what you have on hand.
- Garlic – You’ll need some fresh garlic for lots of garlic flavor.
- Oregano – I recommend using Mexican oregano in this recipe for a more authentic taste. Mexican oregano has lemon and citrus flavors with some tones of licorice. Regular oregano is slightly sweet with bitter and peppery notes.
- Cumin – I love using ground cumin in this marinade. It adds lots of warm, nutty and earthy flavors to the marinade.
- Pepper/Salt – You’ll need lots of black pepper and salt. Salt will help the flavors in the marinade penetrate and remain behind after cooking.
- Onion – I used onion powder, but you can substitute it with a small yellow onion.
Chicken
- Chicken – I used chicken thighs that were boneless and skinless but thighs with bone-in also work. Substitute with chicken breast or drumsticks, but remember that dark meat is usually more juicy and tender.
- Oil – You’ll only need some vegetable oil if you’re grilling this on a grill pan. You’ll want to get your pan hot before cooking the chicken. If you’re grilling on a BBQ, no oil is needed.
- Make the marinade: Add all the marinade ingredients together to a blender or food processor and blend until smooth.
- Marinate the chicken: Place the chicken in a large bowl and pour the marinade over the chicken. Cover the bowl with plastic wrap and marinate for at least 2 hours to overnight.
- Preheat grill pan: Preheat a grill pan over medium-high heat then add the vegetable oil and heat. If using an outdoor grill, preheat it to 350°F.
- Cook the chicken: Cook the chicken thighs in batches, for about 3 to 5 minutes per side, depending on the thickness of the thighs. If using the outdoor grill, grill the chicken covered for about 20 to 30 minutes, flipping once halfway through. The chicken is cooked through when an instant-read thermometer registers at 165°F to 175°F when inserted in the thickest part of each thigh.
What Is Pollo Asado?
“Polo Asado” when translated to English means roasted chicken or barbecued chicken. Pollo asado is a delicious grilled chicken that’s been marinated in a red sauce made with lots of Mexican spices, citrus juices and achiote powder. It’s a dish commonly found in Mexican, Puerto Rico and Cuba.
Is Achiote Powder The Same As Achiote Paste?
You can use Achiote powder and achiote interchangeably because they are essentially the same. However achiote paste usually already has other ingredients added to it like like garlic, cumin, pepper, oregano to name a few.
What Other Cuts of Chicken Can I Use?
You can use pretty much anything from the chicken in this recipe. Chicken breasts, thighs, drumsticks, they all work great. Chicken breasts are great if making tacos because it’s easier to chop but keep in mind that different cuts of meat may require different grilling times.
How Do I Know When My Chicken Is Cooked Through?
The best way and the safest way to tell when your chicken is perfectly cooked is to use an instant read thermometer. Chicken breast should be cooked to an internal temperature of 165°F and darker cuts of chicken such as thighs or drumsticks should be cooked to an internal temperature of 165°F to 175°F.
Can I Cook Pollo Asado In The Oven?
Absolutely! This chicken is quite versatile in how you can cook it, so if you don’t have a grill pan or an outdoor grill, don’t sweat it. The way I like to do it is to line a baking sheet with aluminum foil then place a rack over it. Place the chicken on the rack and bake it at 425°F for about 25-30 minutes or until cooked through.
If you want a bit of that char look on the chicken, you can always broil it for the last 5 minutes, but keep an eye on it because it can burn quickly.
Serve This Pollo Asado With
Mexican Street Corn Salad
Cilantro Lime Rice
Easy Guacamole
Homemade Salsa
Expert Tips
- Make sure to let your grill pan or outdoor grill heat up first to get a good char.
- For the best flavor, make sure to marinade the meat for anywhere from 2 to 24 hours.
- If using different cuts of chicken, cooking time may vary due to thickness.
- You can take your pick of cooking methods, whether a grill pan on the stove, an outdoor grill or even roasted in the oven. They all work amazing.
- Use a meat thermometer for the best way to ensure your chicken is perfectly cooked. Chicken should be cooked to at least 165°F.
- After the chicken is cooked, let it rest on a cutting board of plate for 5-10 minutes before slicing it and serving to allow all the juices time to redistribute.
Leftovers
Store any leftover pollo asado in an airtight container in the refrigerator for up to 3 days.
Freezer
Place cooked chicken in a freezer bag or an airtight container, and store for up to 4 months.
Can You Freeze Raw Marinated Chicken?
Yes, you can. Simply place the chicken and marinade in a freezer bag and freeze. When ready to cook, thaw the chicken in the refrigerator over night then cook as instructed.
More Great Mexican Recipes To Try
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Pollo Asado (Chicken Asado)
Video
Ingredients
Marinade
- ½ cup orange juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
- ¼ cup grapeseed oil
- 2 teaspoons salt
- 3 cloves garlic
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 ounces achiote powder
- 2 teaspoons onion powder
Chicken
- 3 pounds chicken thighs (boneless and skinless)
- 3 tablespoons vegetable oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the marinade: Add all the marinade ingredients together to a blender or food processor and blend until smooth.
- Marinate the chicken: Place the chicken in a large bowl and pour the marinade over the chicken. Cover the bowl with plastic wrap and marinate for at least 2 hours to overnight.
- Preheat grill pan: Preheat a grill pan over medium-high heat then add the vegetable oil and heat. If using an outdoor grill, preheat it to 350°F.
- Cook the chicken: Cook the chicken thighs in batches, for about 3 to 5 minutes per side, depending on the thickness of the thighs. If using the outdoor grill, grill the chicken covered for about 20 to 30 minutes, flipping once halfway through. The chicken is cooked through when an instant-read thermometer registers at 165°F to 175°F when inserted in the thickest part of each thigh.
Equipment
Notes
- Make sure to let your grill pan or outdoor grill heat up first to get a good char.
- For the best flavor, make sure to marinade the meat for anywhere from 2 to 24 hours.
- If using different cuts of chicken, cooking time may vary due to thickness.
- You can take your pick of cooking methods, whether a grill pan on the stove, an outdoor grill or even roasted in the oven. They all work amazing.
- Use a meat thermometer for the best way to ensure your chicken is perfectly cooked. Chicken should be cooked to at least 165°F.
- After the chicken is cooked, let it rest on a cutting board of plate for 5-10 minutes before slicing it and serving to allow all the juices time to redistribute.
- Store any leftover pollo asado in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is one of our new favorites after our son-in-law made it for us. Love this!!!
I made this recipe and found it to be very delicious!! I am making it for the 2nd time today!!
Achiote is an acidic marinade. I have read that chicken shouldn’t be marinated longer than 4 hours in any acidic type of marinade, or the meat will become chewy or mushy even. So I wouldn’t marinate this overnight. This marinade is not for deep flavor but to create a crispy outside. I like your recipe otherwise. And I am planning on making this. I found a nice brick of achiote paste in a Mexican meat market or butcher for 6 dollars.
I made this recipe today on my charcoal grill only had time to marinate for 2 hours but flavor was still good. My question is, is the meat after cooking suppose to have a pastie texture? Should I have taken some of the marinade off of the chicken before placing on the grill? The flavor was awesome though and I could only imagine how much better the chicken will taste when it’s marinated longer. Thank you for this recipe
I don’t really remove any of the marinade from the chicken before grilling it. I suppose you could add a bit more liquid/water to the blender, so that it’s a bit more liquid than just a paste, that should probably take care of the pastie texture.
Just want to clarify: 2 ounces of achiote powder ? Your link to Amazon is for a product that is one third of an ounce (0.33oz / 10g) That means you would add SIX (6) packages of the achiote powder for one receipe ????
Yes, that’s right, I believe that’s a 6 pack anyway, so it would be just enough that you’d need. If you can find some bigger packages get those.
Can I use paprika instead of achiote powder and if so how much? Love your recipes, occasionally a few ingredients are tricky to buy in the UK. Thanks
Yes you can, I would probably use about 2 tablespoons if it’s the sweet kind, less if it’s spicy.
Thanks Joanna
Hi Jo- if we use the paste, how much do you recommend we measure out? Thx!
Same thing, 2 ounces!