Pollo Asad (Chicken Asado)
Juicy, citrusy, and full of smoky flavor — this PolloAsado is marinated in orange, lime, garlic, and achiote paste, then grilledor roasted to perfection. It’s the kind of chicken that makes you linger by thegrill, just because it smells that good. Perfect for tacos, burritos, or eatingstraight off the plate.
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).
- Grill chicken 6–7 minutes per side until lightly charred.
- Move to indirect heat and cook 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- 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.