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Pollo Asado delivers the best of smoky Mexican chicken on the grill. Marinated in citrus and spices with a signature red hue from achiote paste this recipe produces irresistibly juicy chicken with charred edges and a craveable tang. Every grilling season I circle back to this recipe because nothing beats that sizzle and color on a hot afternoon.
When I first tasted pollo asado from a roadside stand I knew I had to crack the magic of that blend. Even after years of making it at home the first bite always reminds me why grilled chicken is worth the extra effort.
Ingredients
- Bone-in chicken thighs: provide juiciness and stand up to bold flavors Choose with skin on for extra crispiness
- Achiote paste: gives the striking red color and deep peppery notes Store bought is fine but make sure it is soft and fresh
- Cilantro: adds freshness and a grassy pop Pick leaves that are bright green without any wilting
- Fresh sour orange juice: brings zing Use bitter oranges if available or blend orange and lime for a substitute
- Olive oil: helps transfer flavors and keeps chicken moist Use a neutral oil with a high smoke point if grilling hot
- Garlic cloves: boost savoriness Try to use fresh plump cloves not powder
- Yellow onion: adds sweetness and rounds out the sharpness Choose firm onions for the best texture
- Smoked paprika: adds earthiness Regular paprika is milder but still works
- Ground cumin: layers in warm spice
- Ground coriander: brightens with a subtle citrus note
- Kosher salt: seasons generously and melts into the meat
- Mexican oregano: is bold and floral Look for whole dried leaves not powder
- Dried guajillo chile: brings gentle heat and smoky depth Look for deep red flexible pods
- Ground black pepper: sharpens and balances the flavors
- Lime: finishes with a fresh tart zip always use ripe juicy limes
Step-by-Step Instructions
- Prepare the Chicken:
- Thoroughly clean and pat chicken dry with paper towels. Trim extra fat but keep the skin on for crispiness. Set in a large zipper bag or shallow dish and set aside.
- Blend the Marinade:
- Combine achiote paste olive oil cilantro garlic onion smoked paprika cumin coriander salt oregano guajillo chile black pepper and fresh sour orange juice in a blender. Purée until completely smooth and vibrant. The texture should be pourable like a thick dressing. Save about one third cup of this marinade for basting later.
- Marinate the Chicken:
- Pour remaining marinade over chicken in the dish. Use your hands to rub it under and over skin. Make sure all pieces are coated well. Cover and chill at least two hours but no more than four hours for the juiciest texture. Flip the chicken halfway through so both sides soak evenly.
- Bring to Room Temperature:
- Take marinated chicken out of the fridge about twenty minutes before cooking. Letting it stand at room temp helps it cook evenly and stay juicy.
- Grill the Chicken:
- Heat grill to medium. Place chicken skin side down. Sear for about seven minutes undisturbed so the color sets and fat renders. Flip with tongs and cook on medium low for twenty to twenty five minutes more. Baste several times with reserved marinade to keep it moist. Use a thermometer to check for doneness one hundred sixty five degrees is perfect.
- Rest and Serve:
- Let chicken rest off the heat for five minutes so juices settle. Serve with fresh lime wedges rice and a sprinkle of cilantro.
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Achiote paste is my absolute favorite here. Its peppery intensity gives the chicken both its color and much of the authentic flavor. My kids remember family barbecues by the red-stained fingers and smoky plates from this pollo asado.
Storage Tips
Cool chicken completely before refrigerating Store in airtight containers for up to five days. To freeze wrap whole or shredded chicken tightly and freeze up to three months. Thaw overnight then reheat in a skillet or oven so it stays juicy. Always reheat gently to avoid drying out.
Ingredient Substitutions
You can use chicken breasts or drumsticks if thighs are not available but always watch the cook time—breasts dry out faster. If you cannot find sour orange juice use two parts fresh orange juice to one part fresh lime juice. For guajillo chiles try ancho chiles as a swap. In a pinch Italian oregano will work but the dish will be less floral.
Serving Suggestions
Serve pollo asado on rice with extra lime wedges and cilantro. It also pairs beautifully with refried beans charro beans calabacitas or simple salads. Slice leftovers into tacos toss in salads or tuck into burritos for easy weeknight meals.
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Cultural Context
Pollo asado is a beloved street food and family meal across Mexico. The use of achiote and orange juice traces its roots to Yucatán cuisine while each region puts its own spin on the spice blend. Grilling over charcoal gives the chicken its special smoky character which I always try to capture at home for an authentic touch.
Frequently Asked Questions
- → What makes Pollo Asado so flavorful?
The combination of sour orange juice, achiote paste, and a mix of Mexican spices gives the chicken a richly layered taste with smoky and tangy notes.
- → Can I use chicken breasts instead of thighs?
Yes, but monitor cooking closely as breasts can dry out more quickly. Bone-in thighs provide juicier results and enhanced flavor.
- → How long should the chicken marinate?
Marinate for 2 to 4 hours for best flavor and texture. Avoid exceeding 4 hours to prevent a rubbery texture due to the acidity.
- → Is it possible to bake instead of grill?
Absolutely. Bake in a preheated oven at 425°F for 40–45 minutes, then broil briefly for extra crispy skin.
- → What are some ideal sides to serve with Pollo Asado?
Pair it with Mexican rice, cilantro lime rice, refried beans, or simple grilled vegetables for a complete meal.
- → How should leftovers be stored and reheated?
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet over medium heat until warmed through.