Pollo Asado Mexican Chicken

Section: Satisfying Main Dishes for Every Occasion

This pollo asado delivers bold, zesty flavor with a citrus-spice marinade and a perfect finish on the grill and in the oven. Achieve juicy, tender chicken by marinating for at least 3 hours in orange and lime juice, achiote, and sazon. Start with a quick grill for char and color, then roast until perfectly cooked. Serve with corn tortillas, guacamole, and fresh herbs for a full-flavored experience that celebrates vibrant Mexican cooking. Whether using bone-in or boneless cuts, this dish packs serious punch and is ideal for weekend feasts or meal prep.

A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Sun, 29 Jun 2025 18:31:40 GMT
A pan of Pollo Asado with limes and herbs. Bookmark
A pan of Pollo Asado with limes and herbs. | foodbymary.com

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.
A pan of Pollo Asado (Mexican Roast Chicken) with limes and herbs. Bookmark
A pan of Pollo Asado (Mexican Roast Chicken) with limes and herbs. | foodbymary.com

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!

A close up of a piece of Pollo Asado. Bookmark
A close up of a piece of Pollo Asado. | foodbymary.com

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.

Pollo Asado Mexican Chicken

Grilled and roasted Mexican chicken marinated in citrus and spices for big bold flavor.

Prep Time
20 minutes
Cooking Time
30 minutes
Overall Time
50 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Mexican

Serves: 4 Serving Size (1 whole chicken, cut into parts)

Dietary Options: Low-Carb, Gluten-Free, Dairy-Free

What You’ll Need to Cook

→ Chicken

Ingredient 01 1 whole chicken, cut into pieces or use 4-6 chicken thighs or breasts

→ Marinade

Ingredient 02 1/2 cup olive oil
Ingredient 03 1/2 cup orange juice
Ingredient 04 1/4 cup lime juice
Ingredient 05 2 tablespoons white vinegar
Ingredient 06 4 garlic cloves, minced
Ingredient 07 1 tablespoon sazon seasoning
Ingredient 08 2 teaspoons achiote powder
Ingredient 09 1 teaspoon smoked paprika
Ingredient 10 1 teaspoon Mexican oregano
Ingredient 11 1 teaspoon ground cumin
Ingredient 12 1/2 teaspoon red pepper flakes
Ingredient 13 Salt and black pepper to taste

→ Garnish

Ingredient 14 Fresh chopped cilantro
Ingredient 15 Lime wedges
Ingredient 16 Chili flakes

Steps to Prepare

Step 01

In a large bowl, combine olive oil, citrus juices, vinegar, garlic, sazon, achiote powder, paprika, oregano, cumin, red pepper flakes, salt, and black pepper.

Step 02

Place the chicken pieces in a dish or large sealable bag. Pour the marinade over the chicken and refrigerate for at least 1 hour or up to 3 hours.

Step 03

Preheat grill to medium heat and lightly oil the grates. Remove chicken from marinade and grill 5 minutes per side. Reserve the marinade for basting.

Step 04

Preheat oven to 450°F (232°C). Transfer grilled chicken to a baking dish or cast iron pan and roast for 20 minutes, turning halfway through and basting with the reserved marinade.

Step 05

Ensure internal temperature reaches 165°F (74°C). Garnish with cilantro, lime wedges, and chili flakes. Serve hot with tortillas or desired sides.

Extra Cooking Tips

  1. For best flavor, marinate the chicken for 3 hours or overnight.
  2. Achiote provides the signature color and earthy flavor of pollo asado.
  3. Use indirect heat on the grill to finish cooking evenly without burning.

Must-Have Tools

  • Grill
  • Oven
  • Mixing bowl
  • Baking dish or cast iron skillet
  • Tongs
  • Meat thermometer

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 420
  • Fats: 27 grams
  • Carbs: 5 grams
  • Proteins: 38 grams