Pollo Asado Mexican Grilled Chicken (Printer-Friendly)
Marinated chicken grilled with achiote, citrus, and Mexican spices for a juicy, smoky, and flavorful main dish.
# What You’ll Need to Cook:
→ Marinade
01 -
60 ml olive oil
02 -
4 garlic cloves, peeled
03 -
1 small yellow onion, roughly chopped
04 -
30 g achiote paste
05 -
2 teaspoons smoked paprika
06 -
1 1/2 teaspoons ground cumin
07 -
1 teaspoon ground coriander
08 -
1 1/2 teaspoons kosher salt
09 -
1 1/2 teaspoons dried Mexican oregano
10 -
1 dried guajillo chile, stemmed and seeded, soaked until soft
11 -
1/2 teaspoon ground black pepper
12 -
80 ml freshly squeezed sour orange juice
13 -
20 ml apple cider vinegar
14 -
1 tablespoon light brown sugar
→ Chicken
15 -
1.2 kg bone-in, skin-on chicken thighs
→ To serve
16 -
Fresh cilantro, chopped
17 -
Lime wedges
18 -
Steamed white rice
# Steps to Prepare:
01 -
Rinse and pat dry the chicken thighs thoroughly. Arrange them in a large resealable bag or shallow baking dish.
02 -
Combine olive oil, garlic, onion, achiote paste, smoked paprika, cumin, coriander, salt, Mexican oregano, rehydrated guajillo chile, black pepper, sour orange juice, apple cider vinegar, and brown sugar in a blender. Process until smooth.
03 -
Reserve 80 ml of the marinade. Pour the remainder over the chicken, ensuring all pieces are evenly coated. Seal or cover and refrigerate for 2–4 hours, flipping the chicken halfway through.
04 -
Remove the chicken from the refrigerator 20 minutes before grilling. Discard excess marinade. Allow the chicken to come up to room temperature on a wire rack.
05 -
Preheat the grill to medium heat. Place chicken skin-side down and grill for 5–7 minutes. Turn and continue grilling over medium-low heat for 20–25 minutes, basting periodically with reserved marinade until the internal temperature reaches 74°C.
06 -
Remove chicken from the grill and let rest for 5 minutes. Serve with rice, fresh cilantro, and lime wedges.
# Extra Cooking Tips:
01 -
Do not marinate the chicken longer than 4 hours as acidic components can toughen the meat.
02 -
Achiote paste provides both color and signature flavor—avoid substitutions for authentic results.
03 -
If preferred, chicken can be baked at 220°C for 40–45 minutes; finish under the broiler for crispier skin.