Pollo Asado is juicy flavorful chicken that's been marinated in fresh citrus juices, and a spice blend that includes achiote powder. Cook on the grill or roast in the oven, instructions included for both!
This Pollo Asado is so easy to make, requires minimal prep time, and cooks on the grill in as little as 10 minutes!
The marinade is made with fresh squeezed orange juice, lime juice, and a blend of spices. One of the spices is achiote powder (ground annatto), which can be found in some local supermarkets in the international aisle. It wasn't available near me, so I ordered mine through Amazon.
Chicken Cuts:
We have tried this recipe with boneless chicken breast and boneless chicken thighs...we just use what we have on hand! But you can use any cut of chicken you prefer (bone-in or bone-out)!
If using chicken breast: I like to cut the breast into cutlets (butterflied and halved) to make them thinner and allow more surface area to be marinated. I also pound the chicken out to uniform thickness for faster and more even cooking.
Note: *If you want to skip cutting the breast in half to make thinner (butterflying), I recommend you still pound to even thickness! To do this: place breast on a cutting board, cover with plastic wrap and use a meat mallet (or rolling pin) to pound into thinner and even thickness.
How to Make Easy Pollo Asado on the Grill:
- Step 1: Add all ingredients for the marinade, and whisk until well combined.
- Step 2: Place the chicken breast into a large container (I used a glass casserole dish).
- Step 3: Pour half of the marinade over the chicken. Flip the chicken, and pour the remaining marinade. Spread mixture around to ensure all pieces are coated.
- Step 4: Cover, and refrigerate for 1-4 hours. (See notes if you are wanting to make the night before.)
- Step 5: Pre-heat the grill to medium heat, and lightly grease with oil. (I like to use an oil soaked folded paper towel for this.)
- Step 6: Place the chicken breast on the grill (discard any remaining marinade), close the cover and grill 5 minutes. Flip the chicken and cook with lid closed another 3-5 minutes, or until chicken is cooked through (internal temp 165ºF).
- Step 7: Allow chicken to rest for 5 minutes before serving.
- Step 8: Add optional garnish of chopped cilantro and serve with lime wedges and your choice of sides, such as: warmed tortillas, beans, rice, salsas, guacamole. Enjoy!
Cooking Time:
Cooking time will vary depending on thickness of your chicken breast. For boneless skinless chicken thighs: grill with lid covered 7-10 minutes per side. Test if they are done by checking they have reached 165ºF, or by checking they are no longer pink inside and juices run clear.
Prep Ahead Tips for Pollo Asado:
Since the marinade is citrus based, you don't want to marinate the chicken longer than 4 hours or it can toughen. However, if you would like to do some prep work the day before, here is how:
- Combine all of the dry ingredients for the marinade into a small bowl. Place the chicken in a large container, and rub with the olive oil.
- Sprinkle the chicken evenly (top and bottom) with the seasonings and minced garlic. Cover, and keep refrigerated over night.
- The next day you can pour the orange and lime juice over the chicken, flipping to ensure evenly coated. Cover, and refrigerate 1 hour.
Alternative Cooking Methods:
I love the char you get from grilling this chicken, but we have also tried air-frying and oven roasting. Either way works!
Oven Roasted Pollo Asado Instructions:
- Preheat the oven to 425ºF.
- Arrange the chicken on a large foil lined baking sheet that's been lightly oiled (I just use cooking spray). Discard leftover marinade.
- Cook chicken breast cutlets for about 12-15 minutes (or until 165ºF internal temp), flipping halfway. (Boneless skinless chicken thighs will take about 20-25 minutes depending on size.)
- Allow to rest 5 minutes before serving.
How to Serve:
Slice and serve the Pollo Asado with warmed tortillas, and sides such as: rice, beans, salsas, guacamole. Or it can be chopped up and used in things like: tacos, burritos, quesadillas!
Enjoy! 🙂
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Easy Pollo Asado {Mexican Grilled or Roasted Chicken}
Ingredients
- 3 lbs boneless skinless chicken breast, cut thinner *see notes (or boneless skinless chicken thighs)
Marinade:
- ½ cup orange juice, fresh squeezed
- ¼ cup lime juice, fresh squeezed
- 2 tablespoon olive oil
- 1 ½ tablespoon achiote powder (ground annatto)
- 2 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- ⅛ teaspoon ground cloves
- 6 garlic cloves, minced (or use 1 ½ teaspoon garlic powder)
Instructions
- Add all ingredients for the marinade to a bowl, and whisk until well combined.
- Place the split chicken breast into a large container (I used a glass casserole dish).
- Pour half of the marinade over the chicken. Flip the chicken, and pour the remaining marinade. Spread mixture around to ensure all pieces are coated.
- Cover, and refrigerate for 1-4 hours. (See notes if you are wanting to make the night before.)
- Pre-heat the grill to medium heat, and lightly grease with oil. (I like to use an oil soaked folded paper towel for this.)
- Place the chicken breast on the grill (discard any remaining marinade), close the cover and grill 5 minutes. Flip the chicken and cook with lid closed another 3-5 minutes, or until chicken is cooked through (internal temp 165ºF).
- Allow chicken to rest for 5 minutes before serving.
- Add optional garnish of chopped cilantro and serve with lime wedges and your choice of sides, such as: warmed tortillas, beans, rice, salsas. Enjoy!
Video
Notes
Chicken Cuts:
We have tried this recipe with boneless chicken breast and boneless chicken thighs...we just use what we have on hand! But you can use any cut of chicken you prefer (bone-in or bone-out)! If using chicken breast: I like to cut the breast into cutlets (butterflied and halved) to make them thinner and allow more surface area to be marinated. I also pound the chicken out to uniform thickness for faster and more even cooking. *If you want to skip cutting the breast in half to make thinner (butterflying), I recommend you still pound to even thickness! To do this: place breast on a cutting board, cover with plastic wrap and use a meat mallet (or rolling pin) to pound into thinner and even thickness.Cooking Time:
Cooking time will vary depending on thickness of your chicken breast. For boneless skinless chicken thighs: grill with lid covered 7-10 minutes per side. Test if they are done by checking they have reached 165ºF, or by checking they are no longer pink inside and juices run clear.Prep Ahead Tips:
Since the marinade is citrus based, you don't want to marinate the chicken longer than 4 hours or it can toughen. However, if you would like to do some prep work the day before, here is how:- Combine all of the dry ingredients for the marinade into a small bowl. Place the chicken in a large container, and rub with the olive oil.
- Sprinkle the chicken evenly (top and bottom) with the seasonings and minced garlic. Cover, and keep refrigerated over night.
- The next day you can pour the orange and lime juice over the chicken, flipping to ensure evenly coated. Cover, and refrigerate 1 hour.
Alternative Cooking Methods:
I love the char you get from grilling this chicken, but we have also tried air-frying and oven roasting. Either way works!Oven Roasted Pollo Asado Instructions:
- Preheat the oven to 425ºF.
- Arrange the chicken on a large foil lined baking sheet that's been lightly oiled (I just use cooking spray). Discard leftover marinade.
- Cook chicken breast cutlets for about 12-15 minutes (or until 165ºF internal temp), flipping halfway. (Boneless skinless chicken thighs will take about 20-25 minutes depending on size.)
- Allow to rest 5 minutes before serving.
Nutrition Facts
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