Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pollo Asado (Juicy Mexican Citrus Chicken) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 54 reviews

Pollo Asado is a juicy Mexican citrus chicken marinated in a vibrant blend of fresh orange and lime juices, garlic, achiote paste, cumin, and oregano, then grilled to perfection with a smoky char. This flavorful dish delivers tender, aromatic chicken thighs perfect for summer cookouts or a delicious family meal.

  • Total Time: 2 hours 15 minutes (including 2 hour minimum marinade time)
  • Yield: 12 servings

Ingredients

For the Chicken

  • 4 pounds chicken thighs (bone-in and skin-on)

For the Marinade

  • ⅓ cup extra-virgin olive oil
  • ⅔ cup fresh orange juice
  • ⅓ cup fresh lime juice
  • 6 garlic cloves, minced
  • 3 tablespoons achiote paste, roughly chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instructions

  1. Make the marinade. In a mason jar, combine the olive oil, fresh orange juice, lime juice, minced garlic, chopped achiote paste, ground cumin, dried oregano, kosher salt, and black pepper. Use an immersion blender to blend the ingredients until smooth. If you don’t have an immersion blender, whisk the ingredients thoroughly until the achiote paste is dissolved or mashed into the liquid.
  2. Marinate the chicken. Place the chicken thighs in a large mixing bowl and pour the marinade over them. Use tongs to ensure each piece is fully coated. Cover and refrigerate the chicken for at least 2 hours, ideally between 6 to 8 hours to maximize flavor absorption.
  3. Grill the chicken. Preheat your grill to medium-high heat, approximately 400°F to 450°F. Lightly oil the grill grates to prevent sticking. Grill the chicken thighs for 5 to 7 minutes on each side until they develop a charred exterior and reach an internal temperature of 165°F. Alternatively, for indoor cooking, heat a skillet over medium-high heat with a bit of oil and cook the chicken for 5 to 6 minutes per side until fully cooked.
  4. Rest and serve. After grilling, let the chicken rest for 5 minutes to allow juices to redistribute. Serve the chicken whole, sliced into strips, or chop into bite-sized pieces as desired.

Notes

  • For a boneless, skinless variation, adjust cooking time by reducing slightly to prevent drying out.
  • If you don’t have an immersion blender, whisk the marinade well and mash achiote paste to help it dissolve.
  • Resting the chicken after grilling helps keep it juicy and tender.
  • Achiote paste can be found in Latin grocery stores or online.
  • Marinating overnight is ideal for the best flavor development.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/pollo-asado-juicy-mexican-citrus-chicken-recipe/