Pollo Asado Recipe

A plate with two pieces of grilled, marinated pollo asado garnished with chopped cilantro, served with lime slices and a sprig of fresh cilantro on the side.

5 from 6 votes

Create a juicy chicken recipe with Pollo Asado. This grilled chicken dinner is loaded with Mexican spices and is easy to make.

Prep Time3 15

Cook Time10

Let Sit5

Total Time3 30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $13.81, $2.30 per Serving

Ingredients

For the Chicken:

3 lbs Boneless Skinless Chicken Thighs trimmed
1 Tablespoon Olive Oil

For the Marinade:

½ cup Orange Juice
1 Lime juiced
¼ cup Olive Oil
2 Tablespoons Achiote Paste
1 Tablespoon Minced Garlic
1 Tablespoon Ground Coriander
1 Tablespoon Cumin
1 Tablespoon Salt
2 teaspoons Smoked Paprika
2 teaspoons Dried Oregano
2 teaspoons Onion Powder
1 teaspoon Black Pepper

Instructions

In a medium bowl, whisk together the orange juice, lime juice, olive oil, achiote paste, minced garlic, coriander, cumin, salt, smoked paprika, oregano, onion powder, and black pepper until well combined.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and turn to coat evenly.
Refrigerate for 3–4 hours or overnight for the best flavor.
Preheat the grill to medium-high heat. Brush the grill grates with the olive oil to help prevent sticking.
Remove the chicken from the marinade and discard the remaining marinade.
Place the chicken on the grill and reduce the heat to medium. Grill for 5–8 minutes per side, or until the chicken reaches an internal temperature of 165°F.
Transfer the chicken to a plate and let it rest for 5 minutes before serving.

Notes

An instant read meat thermometer is the best way to know when the chicken is ready to enjoy. Ensure that the chicken has reached an internal temperature of 165 degrees F at the thickest part of the chicken thigh.

Nutrition