If you have ever craved tender, juicy chicken bursting with vibrant flavors, then this Mexican Grilled Chicken (Pollo Asado) Recipe is the one you need to try immediately. Infused with zesty citrus, smoky spices, and just the right touch of earthy achiote, this dish transforms simple chicken thighs into a sensational feast. Whether you’re firing up the grill for a weekend cookout or looking to impress guests with authentic Latin flair, this recipe brings together freshness, spice, and that irresistible charred goodness all in one plate. Trust me, once you make this Mexican Grilled Chicken (Pollo Asado) Recipe, it will quickly become your go-to meal for any occasion.
Ingredients You’ll Need
Making this Mexican Grilled Chicken (Pollo Asado) Recipe is a breeze with a handful of simple ingredients, each chosen for its unique contribution to flavor, texture, and color. From the brightness of citrus juices to the deep warmth of smoked paprika, these elements work in harmony to create a balanced and unforgettable taste.
- 2 pounds boneless, skinless chicken thighs (or breasts): Thighs are ideal for juicy results, but breasts work if you prefer leaner meat.
- 1/4 cup orange juice: Adds sweetness and acidity to tenderize and flavor the chicken.
- 1/4 cup lime juice (about 2 limes): Provides a fresh citrus kick that brightens the marinade.
- 1/4 cup olive oil: Helps distribute spices evenly and keeps the meat moist while grilling.
- 3 cloves garlic (minced): Adds a robust aroma and depth to the marinade.
- 1 tablespoon white vinegar: Balances the marinade with a subtle tang.
- 1 tablespoon achiote paste or 1 teaspoon ground annatto (optional): Gives the chicken the signature red-orange color and a slightly earthy flavor.
- 1 teaspoon ground cumin: Brings a warm, nutty undertone essential to Latin cooking.
- 1 teaspoon dried oregano: Infuses herbal notes that complement the other spices beautifully.
- 1 teaspoon smoked paprika: Offers that smoky depth without needing a heavy smoke setup.
- 1/2 teaspoon chili powder: Adds mild heat and complexity.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- 1/2 teaspoon black pepper: Gives just a touch of peppery bite.
- Chopped fresh cilantro and lime wedges for serving: Bright garnishes that add freshness and vibrant color.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare the Marinade
Start by whisking together the orange juice, lime juice, olive oil, garlic, white vinegar, and achiote paste (if you’re using it) in a large bowl or a resealable plastic bag. Next, stir in the cumin, oregano, smoked paprika, chili powder, salt, and black pepper until all the flavors blend beautifully into a smooth marinade. This marinade is where the magic begins—it tenderizes the chicken while layering in those signature citrusy and smoky notes.
Step 2: Marinate the Chicken
Now, add your chicken thighs or breasts to the marinade and toss them around until every piece is well coated. Cover the bowl tightly with plastic wrap or seal the bag and pop it into the fridge. For best results, let the chicken soak in the flavors for at least two hours, though overnight marinating will really deepen the taste and ensure a juicy, tender finish. Patience definitely pays off here!
Step 3: Preheat and Prepare the Grill
While your chicken marinates, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. The ideal heat will give your chicken a beautiful char without drying it out. This step sets the stage for that irresistible caramelized exterior everyone loves in pollo asado.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off before placing it on the grill. Cook each side for about 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and you see those gorgeous grill marks. Avoid pressing down on the chicken while grilling to keep it juicy inside. The aroma at this point will have your mouth watering!
Step 5: Rest and Slice
Once grilled to perfection, transfer the chicken to a clean plate and let it rest for 5 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Afterward, slice the chicken and get ready to enjoy it with your favorite accompaniments.
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
Fresh garnishes are essential to bring brightness and contrast to the smoky chicken. Sprinkle chopped fresh cilantro over the sliced pollo asado, and don’t forget the lime wedges on the side—a simple squeeze adds a zesty pop that enlivens each mouthful.
Side Dishes
This Mexican Grilled Chicken (Pollo Asado) Recipe pairs beautifully with a variety of sides. For a classic combo, serve it alongside fluffy Mexican rice and charred grilled vegetables like peppers and onions. Or, keep things casual and fun with warm corn or flour tortillas to build tacos at the table. A crisp side salad or creamy guacamole can offer refreshing balance to the robust flavors.
Creative Ways to Present
Want to mix it up? Use the sliced chicken as a flavorful protein topping for burrito bowls loaded with black beans, corn, and avocado. Alternatively, chop it and toss into a vibrant quinoa salad or layer it into quesadillas for a satisfying meal. This recipe’s versatility lets you effortlessly bring a taste of Mexico into your everyday dinners.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooled chicken in an airtight container in the refrigerator. It will keep well for up to 3 days and still maintain great taste and texture. Simply cover it tightly to prevent drying out or absorption of other fridge odors.
Freezing
You can freeze cooked Mexican Grilled Chicken (Pollo Asado) Recipe for longer storage. Place the chicken in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 3 months. When you want to enjoy it later, thaw overnight in the refrigerator before reheating.
Reheating
For best results when reheating, warm the chicken gently in a skillet over medium heat with a splash of water or broth to keep it moist. You can also microwave it in short intervals, covered, stirring or flipping between rounds to avoid overcooking. This way, the chicken stays tender and delicious just like freshly grilled.
FAQs
Can I use chicken breasts instead of thighs for this Mexican Grilled Chicken (Pollo Asado) Recipe?
Absolutely! While thighs offer juicier and more flavorful results thanks to their fat content, boneless chicken breasts also work well. Just be careful not to overcook breasts since they are leaner and can dry out faster on the grill.
What if I don’t have achiote paste or annatto powder?
No worries at all! The achiote paste is traditional and adds a beautiful red-orange color plus earthy flavor, but you can leave it out or substitute with extra smoked paprika and a tiny bit of tomato paste for color and depth. The marinade will still be delicious and vibrant.
How long should I marinate the chicken?
Marinating for at least 2 hours allows the flavors to penetrate the meat nicely, but for maximum flavor and tenderness, I highly recommend marinating overnight. This longer soak makes the chicken especially juicy and flavorful.
Can I cook this recipe indoors if I don’t have a grill?
Yes! If grilling isn’t an option, you can cook the chicken under a broiler or in a grill pan on the stovetop. Just keep an eye on it to prevent burning and flip as needed until the chicken reaches an internal temperature of 165°F (74°C).
What’re some good side dishes to serve with this Mexican Grilled Chicken (Pollo Asado) Recipe?
Classic Mexican rice, grilled vegetables, black beans, tortillas, guacamole, and fresh salsas complement the chicken perfectly. Feel free to customize sides based on your preferences and create a balanced, colorful meal.
Final Thoughts
You really can’t go wrong with this Mexican Grilled Chicken (Pollo Asado) Recipe—it’s packed with vibrant flavors, simple to prepare, and utterly satisfying every single time. Whether you’re cooking for a weeknight dinner, a festive gathering, or just because you want to treat yourself, this recipe delivers bold taste with that perfect grilled goodness. I can’t wait for you to make it and enjoy the warm, delicious flavors that make pollo asado so beloved across kitchens everywhere.
Print
Mexican Grilled Chicken (Pollo Asado) Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Grilled Chicken (Pollo Asado) recipe features juicy, tender chicken marinated in a vibrant blend of citrus juices, garlic, and traditional spices. Grilled to perfection, it’s bursting with fresh flavors and perfect for a flavorful main course served with cilantro and lime wedges.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
Marinade
- 1/4 cup orange juice
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon achiote paste or 1 teaspoon ground annatto (optional but traditional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a large bowl or resealable bag, combine the orange juice, lime juice, olive oil, minced garlic, white vinegar, achiote paste (if using), ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Whisk thoroughly until all ingredients are well blended to create the flavorful marinade.
- Marinate the chicken: Add the chicken thighs or breasts to the marinade and toss until evenly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for the best depth of flavor.
- Preheat the grill: When ready to cook, heat your grill to medium-high heat to ensure a perfect sear and proper cooking temperature.
- Grill the chicken: Remove chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 5 to 7 minutes per side, grilling until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked with charred grill marks.
- Rest and serve: Remove grilled chicken from the heat and let it rest for 5 minutes to retain juices. Slice as desired and serve garnished with fresh cilantro and lime wedges for added brightness and flavor.
Notes
- Achiote paste gives the chicken its traditional red-orange color and earthy flavor; if unavailable, substitute with extra smoked paprika and a splash of tomato paste.
- This grilled chicken pairs deliciously with rice, warm tortillas, grilled vegetables, or can be served in tacos and burrito bowls.
- For best results, marinate overnight to allow deeper flavor penetration.
