This pollo asado recipe is juicy grilled chicken marinated in citrus, achiote, and Mexican spices. Grill it, bake it, or cook it on the stovetop, then pile it into tacos, bowls, or serve it with rice!
The Pollo Asado From My Childhood
I grew up eating pollo asado from the carnicería (aka the Mexican meat market) that my parents bought pre-marinated, and it was honestly some of the most flavorful chicken I’ve ever had.
I knew I had to recreate it at home, and after a few rounds of testing, this is the version I landed on: juicy marinated chicken made with achiote paste, citrus juices, and a handful of simple Mexican herbs and spices.
Here’s why you’ll love this recipe:
- Use your favorite cut of chicken. I like bone-in skin-on chicken thighs for the juiciest meat and crispy marinated skin, but drumsticks and chicken breasts work great too.
- 3 different cooking methods. It’s best grilled, but it was too good to only make in the warmer months, so I included stovetop and oven-baked instructions.
I love serving it with warm corn tortillas, Mexican rice, and some charred cebollitas asadas on the side.
What Is Pollo Asado?
Pollo asado is Mexican marinated chicken that’s grilled until juicy and a little charred. The name translates to “roasted” or “grilled” chicken, and the marinade is what makes it: citrus juice, garlic, Mexican spices, and achiote paste, which gives the chicken its signature red-orange color and earthy flavor.
It’s usually grilled over an open flame, but you can bake or pan-cook it too. Serve it on its own with rice and beans, or shred it into tacos, burritos, and bowls.
Ingredients You’ll Need
Here’s what makes this chicken so good. Full amounts are in the recipe card below.
- Chicken thighs: I like bone-in skin-on thighs since they stay juicy and hold the most flavor, but boneless thighs, drumsticks, or chicken breasts all work. If you use breasts, don’t marinate longer than 8 hours or the citrus can make them mealy.
- Achiote paste: This is what gives pollo asado its bright red-orange color and earthy, slightly peppery flavor. It’s made from ground annatto seeds and you’ll find it in most Mexican grocery stores or the international aisle, or online. Heads up, the color stains, so keep it off your good clothes and countertops. If you can’t find it, smoked paprika with a pinch of turmeric gets you close on color.
- Orange and lime juice: Fresh is best here. The citrus adds brightness and a little sweetness, and helps tenderize the chicken.
- White wine vinegar: A little extra tang that also helps keep the chicken moist and juicy.
- Dry seasonings: A mix of kosher salt, Mexican oregano, smoked paprika, ground coriander, cumin, black pepper, and a pinch of ground cloves.
How to Make Pollo Asado
Here’s the quick version. Full measurements and times are in the recipe card.
Make the marinade and marinate the chicken. Whisk together the garlic, orange juice, lime juice, achiote paste, olive oil, vinegar, and seasonings. Add the chicken to a baking dish, coat it well, and refrigerate 4 to 8 hours (no longer, or the citrus breaks down the meat).
Grill the chicken. Cook skin side down over direct heat for 5 to 7 minutes until crispy and golden. Flip and grill another 5 to 7 minutes, until it hits 165°F.
Oven and Stovetop Methods
No grill? No problem. This chicken still comes out great.
- Oven: Bake at 400°F for 20 to 25 minutes, flipping halfway, until it hits 165°F. Broil for 2 to 3 minutes at the end for a little char.
- Stovetop: Cook in a grill pan or skillet with a little oil over medium-high heat, 5 to 7 minutes per side, until 165°F.
Recipe Tips
- Don’t over-marinate. 4 to 8 hours is the sweet spot. Any longer and the citrus starts breaking down the chicken, leaving it mushy instead of juicy.
- Use fresh citrus. Fresh-squeezed orange and lime juice make a real difference in brightness. Bottled juice tastes flat next to it.
- Cook to temperature, not time. An instant-read thermometer is the easiest way to nail juicy chicken every time. You’re looking for 165°F in the thickest part.
- Grate the achiote if it won’t blend. The paste can be stubborn. If it’s clumping in the marinade, grate it in like cheese or smash it into the oil first so it spreads evenly.
How to Serve Pollo Asado
This chicken is good on its own, but it really shines as part of a spread. A few of my favorite ways to serve it:
Pollo Asado FAQs
Bone-in skin-on thighs are my go-to. They stay juicy on the grill and the skin crisps up beautifully. Drumsticks and leg quarters are great too if you like dark meat.
Yes. Just marinate them for no more than 8 hours, since the citrus can soften the texture too much, and watch the cook time so they don’t dry out.
Not really. It’s more citrusy and earthy than hot. If you want some heat, blend a jalapeño into the marinade or add a pinch of cayenne.
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Add all ingredients except the chicken in a small bowl. Whisk to combine.
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Place the chicken in a large ziploc bag or baking dish and add the marinade. Close the bag, massage together to coat, and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours, or the chicken will get mealy and begin to break down.)
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Preheat the grill to high heat for direct cooking. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that’s been soaked in vegetable oil.
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Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken skin side down over direct heat for about 5-7 minutes, with the lid closed as much as possible, until the skin is crispy and golden. Flip and grill for an additional 5-7 minutes, until the meat is firm and the internal temperature registers 165°F.
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Serve pollo asado with warm corn tortillas or flour tortillas and Mexican rice.
Prevent your screen from going dark
- Achiote paste: You can find it in most Mexican grocery stores or even in the international aisle of some big-box grocery stores. No achiote? Smoked paprika with a pinch of turmeric gets you close on the color.
- Oven method: Preheat the oven to 400°F and line a baking sheet with aluminum foil. Arrange the marinated chicken on top in a single layer and bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F. Broil the chicken for 2-3 minutes at the end to give it some extra char and color.
- Stovetop method: Cook in a grill pan or skillet with a little oil over medium-high heat, 5 to 7 minutes per side, until 165°F.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium-low with a splash of water or broth, or microwave in short bursts so it doesn’t dry out.
Serving: 1serving | Calories: 306kcal | Carbohydrates: 1g | Protein: 35g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 198mg | Sodium: 930mg | Potassium: 465mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 3mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was first published in August 2019 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.