If you’re in the mood for something irresistibly juicy, brightly flavored, and touched with smoky char, then Pollo Asado is about to become your new kitchen obsession. This classic Mexican grilled chicken is all about vibrant citrus, warm spices, and the unmistakable color and earthiness of achiote. The marinade alone is so fragrant and mouthwatering, you’ll know you’re in for something special with every sizzle on the grill. Whether it’s a cookout with friends or a weekday dinner with family, Pollo Asado delivers both flavor and color in the most effortless way.

Ingredients You’ll Need

The beauty of Pollo Asado is in how a handful of simple ingredients transform chicken into a celebration of flavors: bright, smoky, tangy, and deeply savory. Each ingredient brings a purpose—whether it’s juiciness, tenderness, color, or aroma—so choose them with a little love!

Chicken: 3 pounds bone-in, skin-on chicken pieces. The bone and skin give you maximum flavor and juicy meat—use thighs, legs, or breasts.
Olive Oil: 1/4 cup. This anchors the marinade and helps the flavors cling to every inch of the chicken.
Orange Juice: 1/4 cup. The sweetness and tang brighten everything and help tenderize the chicken beautifully.
Lime Juice: 2 tablespoons. Adds sharp citrus zip for a refreshing kick!
White Vinegar: 1 tablespoon. Just a splash for a gentle tartness that balances out all the other flavors.
Garlic: 4 cloves, minced. Essential for a punch of bold, aromatic savoriness.
Achiote (Annatto): 1 tablespoon ground or 1 tablespoon paste. Gives Pollo Asado its signature brick-red hue and earthy, slightly peppery character.
Smoked Paprika: 2 teaspoons. Doubles down on smokiness—so good on the grill!
Ground Cumin: 1 teaspoon. Adds warmth and depth.
Dried Oregano: 1 teaspoon. For a whiff of herbal, Mexican-style flavor.
Salt: 1 teaspoon. Don’t skimp—it brings everything to life.
Black Pepper: 1/2 teaspoon. For a subtle background heat.

How to Make Pollo Asado

Step 1: Prepare the Marinade

Start by whisking together the olive oil, orange juice, lime juice, vinegar, minced garlic, achiote, smoked paprika, cumin, oregano, salt, and pepper in a large bowl. The aroma alone should get you excited for what’s ahead—the spices bloom into the citrus and olive oil, creating a marinade that’s equal parts zesty and earthy.

Step 2: Marinate the Chicken

Add your chicken pieces to the bowl and toss them to coat thoroughly. Every bit should be gleaming with marinade. Cover, then let it chill in the fridge for at least 2 hours (or even better, leave it overnight). This magic window gives the chicken time to soak up every bit of flavor and helps it turn unbelievably tender.

Step 3: Heat the Grill

When you’re ready to cook, fire up your grill to medium-high heat. If you don’t have a grill, no worries! You can absolutely roast the Pollo Asado in the oven—and it still comes out with bold flavor and gorgeous color.

Step 4: Grill the Chicken

Remove the chicken from the marinade, letting any excess drip off. Arrange the pieces on the grill and cook for 6 to 8 minutes per side, turning occasionally. You’ll know it’s perfect when the chicken reaches an internal temperature of 165°F and the skin has crispy, charred spots that spell pure flavor. The sizzle and smoky aroma are irresistible!

Step 5: Rest and Serve

Let the Pollo Asado rest for 5 minutes after grilling. This gives the juices a chance to redistribute, so your chicken stays juicy and flavorful to the last bite. Slice, plate, and get ready to dig into your masterpiece!

How to Serve Pollo Asado

Garnishes

Take your Pollo Asado from delicious to dazzling with the right garnishes. A sprinkle of chopped cilantro, a squeeze of fresh lime, and some diced red onion or jalapeño really bring out the vibrant flavors and visual appeal. Don’t forget a few lime wedges on the side for anyone who loves even more tang!

Side Dishes

Pollo Asado practically calls out for some classic Mexican sides. My go-tos? Warm corn tortillas, fluffy cilantro-lime rice, charred street corn (elote), or a simple avocado salad. A spoonful of black beans or a pile of pickled onions will round out the plate and soak up every drop of flavor.

Creative Ways to Present

Pollo Asado is the hero ingredient in all kinds of vibrant meals. Pile the chicken onto tacos, tuck into burritos or bowls, shred it for dreamy quesadillas, or use it as a topper for loaded salads. Leftovers make a killer filling for tortas or are simply perfect straight from the fridge!

Make Ahead and Storage

Storing Leftovers

If you have leftover Pollo Asado (lucky you!), store it in an airtight container in the refrigerator. It’ll stay juicy and flavorful for up to 3 days—making easy work of future lunches or quick weeknight dinners.

Freezing

You can freeze Pollo Asado after it’s been cooked. Let the chicken cool completely, then pack it in freezer bags or containers. It’ll keep well for up to 2 months—just an easy defrost away from a fast, flavor-packed meal.

Reheating

To reheat, arrange the chicken on a baking sheet and warm in a 325°F oven until heated through. If you’re in a real hurry, a microwave works too, but covering the chicken with a damp paper towel will help keep it moist. Slicing before reheating can also speed things up without sacrificing tenderness!

FAQs

Can I make Pollo Asado without achiote?

Yes! While achiote gives traditional Pollo Asado its iconic color and subtle earthy flavor, you can substitute with a mixture of paprika and a pinch of turmeric if needed. The flavor won’t be exactly the same, but you’ll still end up with something absolutely delicious.

What’s the best cut of chicken for Pollo Asado?

Bone-in, skin-on thighs or legs are terrific for juicy, flavorful results, but you can absolutely use breasts or even spatchcock a whole chicken. Keeping the skin on really helps lock in the juices and creates that crave-worthy, crispy finish.

Can I bake Pollo Asado instead of grilling?

Definitely! Roast the chicken in a 400°F oven for 35 to 45 minutes until the skin is crispy and the internal temp reaches 165°F. While you won’t get the smoky grill char, oven-roasted Pollo Asado is still tender and packed with flavor.

How long can I marinate the chicken?

Ideally, marinate the chicken overnight for the deepest flavor, but even 2 hours will make a noticeable difference. Just avoid going longer than 24 hours, as citrus can start to break down the texture a bit too much.

What sauces go well with Pollo Asado?

I love pairing it with a bright salsa verde, creamy avocado crema, or a spicy chipotle sauce. Even simple hot sauce or a classic pico de gallo will highlight the smoky, citrusy flavors of Pollo Asado beautifully.

Final Thoughts

There’s just something magical about Pollo Asado—bright, bold, and utterly satisfying. The simple marinade brings out the best in chicken, making it a go-to for cooks of any level. Don’t be surprised if this becomes your signature dish! Give it a try soon and share the irresistible flavors with your favorite people.