
This pollo asado recipe is the ultimate Mexican roast chicken, marinated in zesty citrus and spices, quickly grilled then roasted for big flavor. So tender and juicy!
What is Pollo Asado?
The name, "pollo asado", means roasted or barbecued chicken, and cooking methods will vary from cook to cook. You'll find variations in Mexican, Puerto Rico, Cuba and the Caribbean.
My Version
This is more of a Mexican version.
My favorite Mexican cookbook refers to it as grilled chicken, though their recipe pan sears the chicken first before roasting in the oven to finish.
I've adapted that recipe to use my grill, for more of a Mexican grilled chicken that is then finished in the oven.
I marinate with my favorite citrus and use my favorite seasonings for a roast chicken dish that is sure to satisfy the spicy food lover.
Pollo Asado Ingredients
- Chicken: Use a whole cut up chicken or your favorite parts, like leg thigh quarters, chicken breasts, or a combination. You can make this with boneless chicken, though will need to reduce the cooking time.
- Pollo Asado Marinade: Olive oil or vegetable oil, orange juice, lime juice, vinegar, garlic, sazon, achiote powder, paprika (smoked paprika is great here), Mexican oregano, cumin, red pepper flakes, and salt and pepper.
- Garnish: Fresh chopped cilantro, lime wedges, chili flakes.
About the Achiote
Achiote is the Mexican name for annato seeds, which are seeds that come from a tree that is commonly grown in the tropics of Central and South America as well as the Caribbean.
For centuries, they have been used for coloring purposes. These seeds impart a bright red color or yellow color to items such as body paint, cloth, as well as food.
Achiote is an important component of the dish, so I definitely recommend acquiring it. Learn more about what is achiote, and how to make achiote paste.
How to Make Pollo Asado
- Pollo Asado Marinade:
- Mix together 1/2 cup olive oil, citrus juices (orange and lime juice), vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper in a large bowl.
- Marinate the Chicken:
- Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken:
- Remove the chicken from the marinade and reserve the marinade. Preheat the grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken:
- Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often for the first 10 minutes with the reserved marinade. Cook until the chicken reaches 165 degrees F. internally.
- Garnish and Serve:
- Garnish with cilantro, lime wedges, and chili flakes. Serve with tortillas and toppings like guacamole, onions, and chiles toreados.

Recipe Tips & Notes
There are different ways to cook pollo asado. See below.
Simple Roasting Method: If you prefer, you can skip the grill and simply roast the chicken for 30 minutes, or until it cooks through. Broil at the end for a charred finish.
Simple Grill Method: After grilling the chicken over direct heat, move it to the cooler side of the grill for indirect cooking, or lower the heat to medium low and cook through until internal temperature reaches 165°F.
I love this on my charcoal grill. Extra flavor!

Variations
As mentioned, this is a Mexican version of pollo asado. My Puerto Rican cookbook uses a simple marinade of only oil, vinegar, oregano, garlic and salt and pepper.
I love the Mexican version with many more seasonings. You can use lard in place of oil. Lemon juice is also commonly used in the marinade.
Best Chicken for Pollo Asado
I enjoy using bone-in chicken for this, as it provides more flavor. Use a whole chicken cut up, or parts like leg quarters or breasts. Boneless chicken works too, just reduce cooking time.
Storage & Leftovers
Store leftovers in the refrigerator in a sealed container for up to 5 days. Shred meat and use for tacos, soups, or stews. You can also freeze it for 3 months or more.
Frequently Asked Questions
- → What does pollo asado mean?
'Pollo asado' translates to 'roasted chicken' or 'grilled chicken' in Spanish. It's a Latin American dish known for bold marinades and tender texture.
- → What’s in the pollo asado marinade?
The marinade typically includes orange juice, lime juice, vinegar, garlic, sazon, achiote, smoked paprika, oregano, cumin, and red pepper flakes.
- → Do I need achiote for pollo asado?
Yes, achiote gives the dish its signature color and earthy flavor. It’s a key ingredient that elevates the taste and presentation.
- → Can I make pollo asado without a grill?
Yes, you can roast it entirely in the oven or broil at the end to achieve a charred finish. It’s flexible and still flavorful.
- → What cuts of chicken work best?
Bone-in pieces like thighs and leg quarters hold flavor well, but boneless cuts can be used for quicker cooking.
- → How do I store leftovers?
Store cooled leftovers in a sealed container in the fridge for up to 5 days or freeze for up to 3 months.