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    Home > Mexican Southwest Recipes > Easy Pollo Asado Recipe (Mexican Grilled Chicken)

    Easy Pollo Asado Recipe (Mexican Grilled Chicken)

    Published: May 27, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pollo asado for pinterest.

    Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Mexican Chicken Marinade to make Pollo Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

    Pollo Asado on a red Le Creuset Platter.

    Pollo Asado Meaning

    Pollo Asado, also referred to as Pollo Asada, is a chicken dish where chicken pieces enjoy a long marinade in citrus juices and Mexican Spices. And then are grilled or roasted.

    The Spanish word pollo translates to “chicken” and asado means “roasted” or “barbequed”. Pollo asado’s roots are to Mexico and other Latin American Countries.

    Pollo Asado (grilled chicken) is a popular dish, that’s healthy, bold and delicious with flavor, and it’s an easy grilled chicken recipe to prepare.

    And don’t let its red color trick you into thinking it’s a spicy dish. The red color comes from a spice used in the marinade, Achiote paste. Its commonly used for this recipe, which gives the chicken a red color. It brings an earthy, slightly peppery flavor.

    Pollo Asado is also a very versatile recipe. Choose a whole chicken cut into pieces, or a combination of bone-in, skin on chicken thighs, drumsticks, or whole chicken leg quarters.

    This Recipe Has So Much Going For It:

    • Easy: The Mexican chicken marinade comes together in a jiff with minimal prep. You’ll have plenty of hands off time to prepare side dishes.
    • Flavor: Bold, complex and full of citrus notes.
    • Juicy Grilled Chicken: The marinade and cooking method yields some of the most flavorful and juiciest grilled chicken you’ll find.
    • Entertaining: Which makes it great for entertaining. This recipe is easy to double to feed that hungry crowd.

    Let’s take a look.

    Bottle of Naranja Agria to make pollo asado.
    Achiote paste.

    This Mexican Pollo Asado marinade calls for Achiote Paste (also known as recado) and Naranja Agria (sour orange juice). My local super market doesn’t carry either of these items, but you can find them at Amazon or at a Mexican Market.

    Naranja Agria is a sour orange (a Seville Orange) and its juice is commonly used in Latin American Marinades. Its high acidity works well to tenderize meats. A mix of orange juice and lime juice can be used to closely imitate its flavor. Purchase Naranja Agria from Amazon if you can’t find any locally.

    Achiote paste is a very special ingredient that you should take the time seek out and purchase. It’s huge on flavor and perhaps unlike anything you’ve ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we’ll use most of it for this recipe. You can order it from Amazon.

    Ingredients You’ll Need:

    Ingredients to make pollo asado.
    • Chicken: Use a whole spatchcock chicken, or a combination of chicken thighs and drumsticks, or leg quarters. We prefer the combo of thighs and drumsticks, and they are easier to cook.
    • Naranja Agria: Or a combination of fresh orange juice and fresh lime juice. We prefer the combo of orange juice and lime juice.
    • Cilantro
    • Onion: Sweet, white or small yellow onion is recommended.
    • Hot Pepper: Jalapeno pepper is good here.
    • Seasonings: Achiote paste, fresh garlic and kosher salt.
    • Limes: Cut into wedges for serving.

    Ingredient Substitutions:

    • Chicken: You can also use chicken breast for Pollo Asado, but if you do, choose bone-in, skin on.
    • Hot Chile Peppers: If you want more intense heat from a chile pepper, substitute a Habanero pepper or two chile congos, keeping in mind, they’re very spicy hot.

    Step by Step Instructions, It’s Easy:

    Ingredients to make pollo asado marinade in a food processor.
    Marinade for pollo asado made in food processor.
    • Step 1: Rough chop the onion and jalapeno pepper, smash the garlic cloves and remove skin, add remaining ingredients except for the chicken in a food processor or blender.
    • Step 2: Pulse the ingredients until well chopped.
    Marinating chicken in a gallon zip lock back to make pollo asada.
    • Step 3: Add the chicken pieces and Mexican chicken marinade in a gallon Zip-loc style bag. Or you can use a bowl and seal with plastic wrap. Seal and refrigerate overnight or for at least four hours before cooking.

    Cook The Pollo Asado

    Heat the grill until temperature reaches 450 degrees, clean the grill and oil the grill.

    • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you’ll be cooking over indirect and direct heat.
    • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
    • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
    • Cook chicken until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.

    FAQS:

    Whats The Difference Between Achiote Powder and Achiote Paste

    Both are derived from the seed of the Annatto tree. Achiote Powder is simply ground and dried anatto seeds, which forms a powder like product. Achiote Paste on the other hand is ground anatto seeds along with spices and vinegar to form a thick paste. Achiote paste is commonly used in marinades for meats and fish before grilling. Like this recipe for Chicken Tinga Tacos.

    How Do I Know When My Chicken Is Cooked Through?

    A digital instant read thermometer is your best friend when cooking any type of meat, whether grilling or oven roasting. When cooking chicken thighs and drumsticks, they should be cooked to an internal temperature of 170 degrees. Insert the probe of the thermometer into the thickest part of a couple of the thighs, without touching the bone or so far that you’re close to the grill grates.

    Can I Cook This Recipe In The Oven?

    Yes you can. Best practice dictates using a baking sheet with an elevated rack. That way the air can circulate around the chicken pieces in order to brown them more evenly. Line a baking sheet with aluminum foil and then spray the rack with non-stick cooking spray. Place the chicken on the rack and bake at 425 degrees, or until a digital read thermometer reads 170 degrees. If the chicken hasn’t browned up quite enough, turn on the broiler and broil about a minute, then turn the chicken pieces and repeat.

    How Spicy Is This Recipe?

    The flavor of Pollo Asada has a unique earthy flavor with just a little kick of heat. I would rate this on the medium low scale of spicy.

    Should You Poke Holes In The Chicken Before Marinating?

    No. Completely not necessary and not advised. Poking holes will simply allow juices to drain out. End result, less juicy chicken once cooked.

    Can I Use Boneless Skinless Chicken Thighs?

    You could, but you’d be disappointed in the outcome. Bone in, skin on chicken pieces return the ultimate flavor and crispy factor for this recipe.

    Tips for Success:

    • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
    • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly with those sought after grill marks.
    • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor. 4 – 24 hours is best practice here.
    • Use that meat thermometer to insure proper cooking time.
    • Let the chicken rest for ten minutes tented with foil. This will help the juices to distribute in the meat.

    Storage and Reheating

    Store any leftover Pollo Asado in an airtight container in the refrigerator. It will keep up to 3 – 4 days.

    Reheat in a 200 degree oven for about 10 minutes, or a quick spin in a microwave or even an air fryer at 380 degrees for a few minutes will work well to keep things nice and crispy.

    Can you freeze Pollo Asado? Yes, you can freeze the chicken in the gallon freezer bag marinade and all. Just place in the refrigerator overnight to thaw. The chicken will continue to marinade as it thaws.

    To Freeze Cooked Chicken: Place chicken pieces in an airtight container. Again, I like freezer safe bags because you can squeeze the air out and they lay flat for easier storage.

    To Thaw: Thaw in the refrigerator overnight and use microwave, air fryer or low oven heat to warm up.

    What To Serve with Pollo Asado:

    • If you’re looking for a vegetable side, try this Sweet Corn Succotash, or Sauteed Zucchini and Potato Skillet.
    • To complete a Mexican dinner, take a look at Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes, or Toasted Mexican Green Rice.
    • Craving some pasta, how about Hatch Green Chile Mac and Cheese, or Chipotle Macaroni and Cheese.
    • Want to keep this meal healthy? Serve with a Simple Tossed Salad or this Southwestern Salad with Black Beans.
    • Dessert: Try this No Bake Key Lime Pie, or Mexican Chile Brownies.

    Next time you’re thinking about grilled chicken, switch things up from standard BBQ chicken and try this exciting recipe for Pollo Asado. Delicious and healthy, fire up the grill, marinate some chicken, and get ready to enjoy the mouthwatering flavors of this very special grilled chicken.

    Related Recipes:

    • Tangy Pollo en Escabeche
    • Easy Chicken Taco Casserole
    • Hatch Chile Chicken Burgers
    • Chicken Barbacoa

    And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of mouthwatering recipes including the most popular on my site for easy Chicken Mushroom Spinach Skillet.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Recipe adapted from Bon Appetit Magazine.

    Pollo Asado on a red Le Creuset Platter.

    Pollo Asado, Mexican Grilled Chicken

    Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Pollo Asado recipe. A juicy grilled chicken dinner with sheer pizzaz.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Marinade time: 4 hours hours
    Servings: 10
    Calories: 245kcal
    Author: Lea Ann Brown

    Equipment

    • Grill

    Ingredients

    • 3 – 3 1/2 pounds Chicken thighs and drumettes Or a Whole chicken cut up, chicken quarters or even chicken breasts. Bone in-skin on.
    • 1 bunch Cilantro tough stems trimmed.
    • 1 small Onion peeled and coarsely chopped (about 1 cup)
    • 2 cloves Garlic peeled
    • 1 – 2 medium Jalapeno peppers Stems removed. Seeds and veins removed if you want less heat.
    • 1/2 cup Fresh Orange Juice substitute 1 cup Naranja Agria (Sour orange juice) for this orange juice and lime juice.
    • 1/2 cup Fresh Lime Juice
    • 2 Tablespoons + 1 1/2 teaspoon Achiote paste
    • 1 Tablespoon Kosher Salt 1 Tablespoon if using Diamond Crystal Brand and 1 3/4 teaspoon if using Morton Brand Kosher Salt.
    • Vegetable Oil For Grill
    • Lime Wedges for serving
    Prevent your screen from going dark

    Instructions

    • In a food processor, puree cilantro, coarsely chopped onion, garlic cloves, jalapeno peppers, stems removed, 1 cup naranja agria (sour orange juice), or ½ cup fresh orange juice plus ½ cup fresh lime juice, achiote paste and Kosher salt.
    • Place chicken in a resealable bag or large bowl and pour marinade over; turn to coat. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day.
    • Prepare a grill for indirect medium-high heat (for a charcoal grill, bank coals on one side of grill); rub vegetable oil on grill grates.
    • Remove chicken from marinade to a large platter. Letting any excess marinade drip back into bag or container. Season chicken lightly with salt.
    • Prepare a grill by preheating to 450 degrees. Oil the grates using vegetable oil.
    • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you'll be cooking over indirect and direct heat.
    • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
    • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
    • Cook chicken until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.
    • Transfer chicken to a cutting board and let rest 10 minutes before serving. Serve with lime wedges for squeezing over the chicken.

    Notes

    Tips for Success:
    • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
    • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly.
    • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor.
    • Use that meat thermometer to insure proper cooking time.
    • Let the chicken rest for 10 minutes tented with foil. This will help the juices to distribute in the meat.
    Want to use this recipe on a whole chicken? Spatchcock a 3½–4 lb. whole chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill).

    Nutrition

    Calories: 245kcal | Carbohydrates: 3g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 774mg | Potassium: 263mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pollo Asado, Mexican Grilled Chicken … It’s What’s For Dinner

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

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    Reader Interactions

    Comments

    1. Pauline says

      June 09, 2023 at 7:01 am

      I’m going to try this recipe for tonight dinner. Looks delicious 😋

      Reply
    2. Velva-Evening With A sandwich says

      May 30, 2023 at 4:10 pm

      These are classic Spanish flavors. This is perfect for a Sunday Supper with family and friends. Of course, fresh margaritas too!

      Velva

      Reply
    3. Chef Mimi says

      May 28, 2023 at 7:43 am

      This sounds fantastic! Good to know about the sour orange juice.

      Reply
    4. Larry says

      May 28, 2023 at 7:29 am

      Amazon never ceases to amaze me – wish I had invented it. This dish looks outstanding and I look forward to trying it. Growing up our families grilled chicken always had a little char and I still want it that way.

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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