This is the recipe of one of the juiciest, most flavorful, and tender chicken dishes I’ve ever grilled or roasted (yes, you can do whatever you like, we’ll discuss both methods). You have probably heard of it before. It’s Pollo Asado (Asada) chicken.
It’s a classic Latin dish with variations across Mexico and Caribbean. Pollo is literally translated to chicken and asado means “grilled” or “roasted”.
It’s built on achiote paste for that signature red color and layered with citrus, herbs, and vinegar for brightness.
Now let’s get into the details.
What type of chicken should I use for pollo asado?
Traditionally, it’s made with a whole spatchcocked chicken or dark meat like thighs and legs. But this marinade works on any cut. I usually use skinless boneless thighs and if you are a beginner I suggest you use boneless skinless thighs too. They are very easy to work with. And boneless always cooks faster than bone in chicken.
I don’t do wet marinades often, but when I do I use skinless chicken because wet marinated skin on chicken doesn’t get very crispy when grilled or roasted.
Alright let’s talk about the ingredients now:
Most of these things you probably already have in your house. The one thing you need to go out and get is the achiote paste.
Achiote paste:
Achiote gives the chicken its deep red color and a mild, earthy, slightly sweet flavor with a peppery undertone. Don’t think of it as spicy, its just distinctive. It does not have an overwhelming taste, but it gives an amazing flavor to the chicken. Achiote paste is made with annatto seeds, and it’s used often in Latin American and Mexican cuisines.
Do not skip achiote paste, there is no substitute for it. You can buy achiote paste from the Latin or international section of most large grocery stores or you can buy it from Mexican food markets or Latin American grocery stores. I just bought it online from amazon.
Citrus:
Orange juice works as a base for this marinade. The tanginess of the chicken comes from the citrus. I usually squeeze 2-3 oranges to get half a cup of orange juice. This recipe includes lemon juice, but I also like to add some lime juice and vinegar for some extra kick.
Onion:
A lot of people use onion powder in this recipe, but using fresh white onion makes the seasoning stick to chicken when it’s placed on the grill and it also gives a fresh flavor and volume to the marinade. And I like to add some ginger for the extra flavor.
Seasonings and herbs:
Remember, adding seasonings to a recipe like this should always be done in moderation. A little goes a long way. And we don’t want the achiote and citrus to be overshadowed by the seasonings. Exact measurements of the seasoning and herbs are mentioned below.
All the magic is in this marinade. Just blend all the ingredients in the marinade and put it in a sealable plastic bag along with the chicken and put it in the fridge. Marinate overnight for the best flavor. But if you’re short on time marinating for 4 hours still works.
You can even freeze the chicken for up to 3 months in the freezer and take it out to grill or roast. Just wait for the chicken to come to room temperature or else it will not cook evenly.
This is one of my favorite recipes to grill outside with friends and family (I recently grilled it on my Grilla Grills Primate, we had a great time), but it can also be oven roasted when the weather is not suited to fire up the grill. I’m going to share both methods with you guys.
Oven Roasted Pollo Asado:
Get the chicken out of the plastic bag and put it in a bowl. Spray a baking sheet with oil and line it with aluminum foil, then shake off any excess marinade off the chicken and arrange it in a single layer so the chicken doesn’t overlap. Preheat the oven to 425-degree F. Bake the chicken until the internal temp an instant read thermometer reads 165 on the thickest part of the chicken. It’ll take about 15-20 minutes for boneless chicken thighs.
I like to broil it for 1-2 minutes for the roasted charred flavor and color, you can skip this step if you like.
Pollo Asado on a grill:
Cooking it in the oven is the easiest way to get it done but I prefer the smoky flavor, so I prefer the grill. Preheat your grill or smoker to 400 Fahrenheit (anything between 375 and 425 is fine). This temperature will cook the chicken evenly and prevent it from drying.
Grease the grill grates with a high smoke point oil (to prevent the chicken from sticking) like vegetable oil (getting smoke in your eyes is one of the most irritating things that could happen to you while grilling). Grease the grills with a paper towel dipped in oil, never spray oil once the grill is heated.
Place the chicken on indirect heat for 30 minutes and flipping it halfway through. Now it’s time to get a little char on the chicken, move it to the direct heat and cook it for 5-7 minutes only flipping it again halfway through. Make sure not to flip it more than once, the chicken needs prolonged heat to develop a crispy, caramelized crust.
The chicken is done once the internal temperature reaches 165°F on an instant read thermometer. The cooking time is just a rough estimate, checking the internal temperature actually tells us if its done or not.
Let the chicken rest for 5 minutes before cutting it. It’s great for making tacos or burritos or eating it as is. Try it once, it will be a strong contender for your Cinco de mayo meal or your next taco Tuesday.
Storing and reheating the leftovers:
Storage:
In the Fridge: Store in an airtight container in the fridge for up to 4 days.
In the Freezer: If you’re meal prepping, this chicken freezes beautifully for up to 3 months. My advice? Slice it up before you freeze it for easier reheating. Just let it thaw in the fridge overnight before you plan to eat it.
Reheating:
The Skillet Method (My choice): This is the best way to keep that “just-grilled” texture. Heat a skillet over medium heat with a tiny splash of oil or water. Toss the chicken in and move it around until it’s sizzling. It only takes about 3-5 minutes and keeps the edges a little crispy.
The Oven: If you have a lot to reheat, put it on a baking sheet, cover it with foil (to keep the moisture in), and pop it in at 350°F for about 10 minutes.
The Microwave: We’ve all done it. If you’re in a rush, just do 30-second bursts.
Pollo Asad (Chicken Asado)
Ingredients
Chicken:
- 3 –4 lbs boneless skinless chicken thighs
Marinade:
- 1 cup fresh orange juice about 2–3 oranges
- ¼ cup lime juice about 2 limes
- ¼ cup white vinegar
- 3 tbsp olive oil
- ½ medium white onion diced
- 4 cloves garlic chopped
- 3 oz achiote paste
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- 2 tsp smoked paprika
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- Handful of fresh cilantro roughly chopped
Instructions
Blend the Marinade
- Add all marinade ingredients to a blender or food processor. Blend until smooth and vibrant red.
Marinate the Chicken
- Place chicken thighs in a large resealable bag or bowl. Pour over the marinade, making sure every piece is well coated. Seal and refrigerate for 12–24 hours (4 hours minimum if you’re short on time).
Grill Method
- Preheat grill to 400°F (200°C).
- Lightly oil the grates with a paper towel dipped in oil (never spray directly onto a hot grill).
- Move to indirect heat and cook 25-30 minutes, flipping halfway through.
- Move to direct heat and cook for 2-3 minutes on each side, or until internal temperature reaches 165°F (74°C). This will develop a nice beautiful caramelized crust.
- Rest 5 minutes before slicing.
Oven Method
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Arrange chicken in a single layer, shaking off excess marinade.
- Bake for 25–30 minutes, flipping halfway through.
- Broil for 2–3 minutes for extra char and caramelization.
Notes
- Use fresh citrus for the best flavor — bottled juice won’t give the same brightness.
- Don’t marinate longer than 24 hours or the acids will start to break down the chicken too much.
- For easy cleanup, line your grill pan or baking sheet with foil.
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