Description
Pollo Asado is a classic Mexican dish featuring marinated and grilled chicken with a flavorful blend of citrus, spices, and achiote. This recipe results in juicy, tender chicken with a crispy, charred exterior, perfect for a delicious meal any time of the year.
Ingredients
Chicken Marinade:
- 3 pounds bone-in, skin-on chicken pieces (thighs, legs, or breasts)
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 4 cloves garlic, minced
- 1 tablespoon ground achiote (annatto) or achiote paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, orange juice, lime juice, vinegar, garlic, achiote, paprika, cumin, oregano, salt, and pepper.
- Marinate the Chicken: Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Grill the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade, let excess drip off. Grill for 6–8 minutes per side until internal temperature reaches 165°F (74°C) and skin is crispy and charred. Rest for 5 minutes before serving.
Notes
- If you don’t have a grill, you can roast the chicken at 400°F (200°C) for 35–45 minutes or until fully cooked.
- You can substitute achiote paste with a mix of paprika and turmeric in a pinch.
