Pollo Asado (Chicken Asado)

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.

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.

1. Make the marinade: Add all the marinade ingredients together to a blender or food processor and blend until smooth.
2. 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.
3. 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.
4. 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.

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

• Barbacoa
• Fish Tacos
• Chimichangas
• White Chicken Enchiladas
• Pork Carnitas
• Chicken Enchilada Casserole
• Carne Asada
• Tex Mex Chilaquiles
• Beef Empanadas