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Mexican Grilled Chicken (Pollo Asado) Recipe

Mexican Grilled Chicken (Pollo Asado) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Preheat the Grill: Heat your grill to medium-high, ensuring it’s properly cleaned and oiled to prevent sticking.
  4. 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.
  5. 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