Easy Pollo Asado Recipe (Mexican Grilled Chicken Asado)

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 asado) 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 Asado: 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.

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 and important ingredient in Chicken Asado. And one 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.

• 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 Chicken 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.

Mexican Chicken Marinade, How To, It’s Easy:

• 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.

• 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.

How To Cook Chicken 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 asado until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.

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 Chicken 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.