Juicy and Flavor-Packed Grilled Pollo Asado

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Juicy and Flavor-Packed Grilled Pollo Asado

This Grilled Pollo Asado recipe delivers mouthwatering, bold flavor with every bite. Bone-in, skin-on chicken thighs are marinated in a citrusy, herb-packed blend featuring fresh orange and lime juice, smoky spices, and aromatic achiote paste. Grilled to perfection, the result is juicy, tender meat with irresistibly crisp, slightly charred skin—perfect for warm-weather meals or festive gatherings like Cinco de Mayo.

Why You’ll Love This Recipe

  • Bursting with bold, fresh flavor
  • Easy to prep with minimal hands-on time
  • Grill or oven-friendly
  • Family-approved and perfect for entertaining

Ingredients

Serves 6–8

  • 5 pounds bone-in, skin-on chicken thighs
  • ½ cup freshly squeezed orange juice
  • ¼ cup fresh lime juice
  • 1 small onion, roughly chopped
  • 1 jalapeño, stem removed and seeded (keep seeds for extra heat)
  • ½ cup fresh cilantro leaves
  • 2 ounces achiote paste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1½ teaspoons smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ancho chili powder

Instructions

1. Marinate the Chicken

  • Place chicken thighs in a large zip-top bag or a shallow container.
  • In a food processor or blender, combine all remaining ingredients. Blend until mostly smooth.
  • Pour the marinade over the chicken. Seal or cover and refrigerate for at least 4 hours or up to 24 hours.
    (Note: If using chicken breasts instead of thighs, marinate no longer than 8 hours to avoid a mushy texture.)

2. Prepare the Grill

  • Remove the chicken from the fridge and let it come to room temperature for 30 minutes.
  • Preheat your grill to 425–450°F (218–232°C).

3. Grill the Chicken

  • Place chicken on the grill skin-side down. Grill for 5–7 minutes, until lightly charred.
  • Flip and continue grilling for 7–10 minutes, or until an internal temperature of 165°F (74°C) is reached.
  • Remove from the grill and let the chicken rest for 10 minutes before serving.

Oven Option: Baked Pollo Asado

No grill? No problem! You can bake the marinated chicken:

  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with foil and place marinated chicken on top.
  • Bake for 35–40 minutes, or until internal temperature reaches 165°F and juices run clear.

Tips for Success

  • Don’t skip the rest period. Letting the chicken rest after grilling locks in the juices.
  • Craving heat? Leave jalapeño seeds in the marinade or add a pinch of cayenne pepper.
  • Use fresh citrus. Bottled juice doesn’t compare to freshly squeezed orange and lime juice

Nutrition (per serving, approx.)

  • Calories: 549
  • Protein: 40g
  • Fat: 17g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 193mg
  • Cholesterol: 236mg

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