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
Scale
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.
