If you’re searching for the ultimate juicy, flavor-packed grilled chicken, look no further than Mexican Grilled Chicken (Pollo Asado). This vibrant dish is marinated in a zesty blend of citrus, garlic, and earthy achiote, then kissed by the grill for a smoky char that’s impossible to resist. Whether you’re making tacos, a fresh summer salad, or simply enjoying it with family, this recipe transforms humble chicken into a fiesta-worthy main course you’ll crave all year long.
Ingredients You’ll Need
Mexican Grilled Chicken (Pollo Asado) is all about simple ingredients that work magic together. Each one adds a special note, from juiciness to smokiness to that unmistakable golden hue. Here’s what you’ll need and why it matters:
- Chicken Thighs or Breasts: Thighs are extra juicy, while breasts turn out beautifully tender if you don’t overcook them—pick your favorite!
- Orange Juice: Adds a sweet citrus brightness that tenderizes the meat and balances the spices.
- Lime Juice: Brings a tangy punch and helps the marinade infuse deeply for maximum flavor.
- Olive Oil: Keeps the chicken moist on the grill and helps carry all those spices into every bite.
- White Vinegar: Lifts the flavors with a subtle acidity that cuts through the richness.
- Garlic: Four cloves give plenty of bold savory flavor—don’t be shy!
- Achiote (or Achiote Paste): The secret to Pollo Asado’s iconic color and earthy, slightly peppery taste.
- Dried Oregano: Offers a whisper of herbal depth that’s pure Mexican comfort.
- Ground Cumin: Adds deep, warm notes that round out the marinade beautifully.
- Smoked Paprika: Lends smoky undertones and enhances the grilled character.
- Ground Coriander: A touch of citrus and nuttiness for extra complexity.
- Chili Powder: For gentle heat and a beautiful red color.
- Salt: Essential for drawing out all the flavors—don’t skip it!
- Black Pepper: Adds a mild heat that perks up every bite.
- Fresh Cilantro (optional, for garnish): A sprinkle on top for freshness and color when serving.
How to Make Mexican Grilled Chicken (Pollo Asado)
Step 1: Mix the Marinade
Start by whisking together the orange juice, lime juice, olive oil, white vinegar, minced garlic, achiote, oregano, cumin, smoked paprika, coriander, chili powder, salt, and black pepper in a large bowl or zip-top bag. This marinade is where the magic happens—it’s bold, aromatic, and will soak every bit of the chicken with flavor. Make sure everything is fully combined before moving on.
Step 2: Marinate the Chicken
Add the chicken thighs or breasts to the marinade, making sure each piece is thoroughly coated. If you have the time, let it marinate overnight in the fridge—this is the secret to ultra-flavorful Mexican Grilled Chicken (Pollo Asado). If you’re short on time, two hours will still yield delicious results. The longer it sits, the more those citrus and spice notes will shine.
Step 3: Preheat the Grill
Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking (and for those perfect grill marks). Allowing the grill to get hot ensures you’ll get a gorgeous char on the outside without overcooking the inside.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Place each piece on the hot grill and cook for about 5 to 7 minutes per side. You’re looking for a deep golden color with those irresistible charred edges. The chicken is done when it reaches an internal temperature of 165°F—juicy and safe to eat!
Step 5: Rest and Slice
Transfer the grilled chicken to a cutting board and let it rest for five minutes before slicing. Resting helps the juices redistribute, so every bite of your Mexican Grilled Chicken (Pollo Asado) is tender and succulent. Garnish with chopped cilantro if you like, and get ready to serve!
How to Serve Mexican Grilled Chicken (Pollo Asado)
Garnishes
A sprinkle of freshly chopped cilantro instantly brightens the dish and adds a pop of color. For even more flair, try a squeeze of lime or a scattering of thinly sliced red onions. These simple touches elevate the flavors and make your Mexican Grilled Chicken (Pollo Asado) look as incredible as it tastes.
Side Dishes
This chicken pairs beautifully with fluffy rice, warm tortillas, or a crisp salad. For a heartier meal, serve with black beans, grilled corn, or a scoop of creamy guacamole. The possibilities are endless, and the sides soak up all the flavorful juices from the chicken.
Creative Ways to Present
Try slicing the chicken and piling it into tacos with your favorite toppings, or layer it over a burrito bowl with rice, beans, and salsa. It’s also fantastic as a protein boost in salads or wraps. Mexican Grilled Chicken (Pollo Asado) is a true chameleon—dress it up for a dinner party or keep it casual for an easy weeknight meal.
Make Ahead and Storage
Storing Leftovers
Let any leftover chicken cool completely, then transfer to an airtight container. Stored in the refrigerator, it will stay delicious for up to four days. The flavors often deepen overnight, making leftovers even tastier in salads or sandwiches.
Freezing
You can freeze cooked Mexican Grilled Chicken (Pollo Asado) for up to three months. Simply wrap portions tightly in plastic wrap or foil and place in a freezer-safe bag. Thaw overnight in the fridge before reheating for best texture and taste.
Reheating
To keep the chicken juicy, reheat gently in a skillet over medium heat with a splash of water or chicken broth. You can also microwave it in short bursts, but cover it to keep in the moisture. Avoid overcooking during reheating so the chicken stays tender.
FAQs
Can I use chicken drumsticks or wings for this recipe?
Absolutely! Drumsticks and wings work wonderfully and soak up the marinade just as well. You may need to adjust the grilling time slightly, making sure to cook until the juices run clear and the internal temperature hits 165°F.
What can I substitute for achiote if I can’t find it?
If achiote is unavailable, try mixing equal parts smoked paprika and ground turmeric. This combination provides a similar earthy flavor and that beautiful reddish-gold color that makes Mexican Grilled Chicken (Pollo Asado) so striking.
Can I cook this chicken indoors?
Yes, you can get fantastic results using a grill pan or even roasting in the oven. For oven-roasting, bake at 425°F until the chicken is cooked through and slightly charred at the edges, about 20–25 minutes depending on thickness.
Is this recipe spicy?
This dish has a gentle warmth from the chili powder, but it’s not overly spicy. If you like more heat, add extra chili powder or a pinch of cayenne to the marinade. For less spice, simply reduce the chili powder slightly.
Can I marinate the chicken too long?
For best results, marinate for up to 24 hours. Any longer, and the citrus juices can begin to break down the chicken’s texture too much, making it mushy. Stick to the recommended time for perfectly tender Mexican Grilled Chicken (Pollo Asado).
Final Thoughts
There’s just something special about firing up the grill and sharing a platter of Mexican Grilled Chicken (Pollo Asado) with friends and family. The flavors are bold, the colors are beautiful, and it’s a recipe that brings people together. Give it a try and watch it become a staple in your kitchen—you’ll be hooked from the very first bite!
Print
Mexican Grilled Chicken (Pollo Asado) Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Mexican Grilled Chicken (Pollo Asado) recipe features juicy, marinated chicken thighs or breasts infused with a vibrant blend of citrus juices, achiote, and traditional Mexican spices. Perfectly grilled to create a smoky char, this flavorful main course is ideal for tacos, burrito bowls, or served alongside rice and fresh salad for an authentic Mexican meal.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs or breasts
Marinade
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 1 tbsp ground achiote or 1 packet achiote paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
Garnish (Optional)
- 1 tbsp chopped fresh cilantro
Instructions
- Prepare the Marinade: In a large bowl or zip-top bag, combine orange juice, lime juice, olive oil, white vinegar, minced garlic, ground achiote, dried oregano, ground cumin, smoked paprika, ground coriander, chili powder, salt, and black pepper. Whisk or shake well to blend all ingredients thoroughly.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade and coat evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse the meat.
- Preheat the Grill: Heat your grill to medium-high, ensuring it’s properly cleaned and oiled to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade, letting any excess drip off. Place chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the chicken achieves a nice charred appearance.
- Rest and Serve: Remove grilled chicken from the grill and let it rest for 5 minutes to retain juices. Slice as desired, garnish with chopped fresh cilantro if using, and serve with warm tortillas, rice, or a fresh salad for a complete meal.
Notes
- Achiote adds a distinctive deep red color and earthy flavor; if you can’t find it, substitute with a mix of smoked paprika and turmeric.
- Marinating overnight yields a more robust and developed flavor.
- This recipe is versatile and works well for tacos, burrito bowls, or meal prep portions.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1 chicken breast or equivalent
- Calories: 290
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
