Pollo Asado Mexican Chicken (Printer-Friendly)
Grilled and roasted Mexican chicken marinated in citrus and spices for big bold flavor.
# What You’ll Need to Cook:
→ Chicken
01 -
1 whole chicken, cut into pieces or use 4-6 chicken thighs or breasts
→ Marinade
02 -
1/2 cup olive oil
03 -
1/2 cup orange juice
04 -
1/4 cup lime juice
05 -
2 tablespoons white vinegar
06 -
4 garlic cloves, minced
07 -
1 tablespoon sazon seasoning
08 -
2 teaspoons achiote powder
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon Mexican oregano
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon red pepper flakes
13 -
Salt and black pepper to taste
→ Garnish
14 -
Fresh chopped cilantro
15 -
Lime wedges
16 -
Chili flakes
# Steps to Prepare:
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.
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.
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.
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.
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:
01 -
For best flavor, marinate the chicken for 3 hours or overnight.
02 -
Achiote provides the signature color and earthy flavor of pollo asado.
03 -
Use indirect heat on the grill to finish cooking evenly without burning.