When I first made Pollo Asado, I couldn’t stop smiling at how simple it was to create such an explosion of flavor. The smoky aroma, the vibrant colors, and that incredible citrus-infused marinade—I knew this dish was going to be a hit before it even hit the grill.
Whether you’re feeding a crowd or meal prepping for the week, Pollo Asado is the kind of recipe that promises satisfaction in every bite. Trust me, you’ll want to try this one!
Credit: jocooks
Ingredients for Pollo Asado
To make the perfect Pollo Asado, you need a balance of vibrant spices, tangy citrus, and juicy chicken to tie everything together. Here’s what you’ll need:
- ½ cup orange juice (freshly squeezed): For a bright and natural sweetness that tenderizes the meat.
- ¼ cup lime juice (freshly squeezed): Brings a zesty kick to balance the orange juice.
- ¼ cup grapeseed oil: A neutral oil perfect for blending the marinade and grilling.
- 2 teaspoons salt: Elevates all the flavors without overpowering them.
- 3 cloves garlic (crushed): Provides a bold, savory depth that’s impossible to skip.
- 2 teaspoons Mexican oregano: Offers a more citrusy and herbal note compared to regular oregano.
- 1 teaspoon ground cumin: Adds warmth and an earthy undertone.
- 1 teaspoon black pepper: For just the right touch of spice.
- 2 ounces achiote powder (or paste): A must for its vibrant red hue and earthy-citrusy flavor.
- 2 teaspoons onion powder: Enhances the savoriness without taking over.
- 3 pounds chicken thighs (boneless, skinless): Thighs are more forgiving when grilling and stay juicy.
- 3 tablespoons vegetable oil: Keeps the chicken from sticking to the grill and adds a slight crispness.
Note: This recipe typically serves 4–6 people, depending on portion sizes.
Variations
Making adjustments to suit your dietary needs or preferences is easy with this recipe! Here are a few ideas:
- Dairy-Free: This recipe is naturally dairy-free, but be sure to check any side dishes you choose.
- Low-Sodium: Reduce the salt and balance the flavor with a little extra lime juice.
- Extra Spicy: Add a teaspoon of chili powder or a pinch of cayenne for a subtle heat.
- Vegetarian Substitute: Use firm tofu or portobello mushrooms marinated the same way for a similar smoky, flavorful result.
For another flavorful chicken dish, you might want to try this Mexican Chicken Adobo Recipe for a tangy and spicy delight.
Cooking Time
Here’s a quick breakdown of how long this recipe will take from start to finish:
- Prep Time: 15 minutes (plus at least 2 hours for marinating)
- Cooking Time: 25 minutes
- Total Time: About 2 hours and 40 minutes (including marinating)
Equipment You Need
Having the right tools on hand will make this recipe even easier:
- Blender or Food Processor: For creating a smooth marinade.
- Mixing Bowl or Ziplock Bag: To marinate your chicken.
- Tongs: Essential for flipping the chicken while grilling.
- Grill (outdoor or stovetop pan): For that charred, smoky flavor.
- Instant-Read Thermometer: Ensures your chicken is perfectly cooked.
How to Make Pollo Asado?
Creating the perfect Pollo Asado isn’t difficult; it’s all about layering flavors and letting the marinade work its magic. Here’s how to do it step by step:
Prepare the Marinade
Start by blending the orange juice, lime juice, garlic, achiote powder, cumin, oregano, salt, and other marinade ingredients. The result should be smooth and vibrant, ready to coat the chicken. Blend for about 30 seconds until everything is fully integrated.
Marinate the Chicken
Transfer your chicken thighs to a bowl or ziplock bag and pour the marinade over them. Ensure every piece is well-coated by using your hands or a spoon to mix. Cover the bowl or seal the bag, then refrigerate for at least 2 hours. The longer you marinate, the deeper the flavors will infuse, so overnight is even better!
Fire Up the Grill
Preheat your grill (or pan) to medium-high heat. If using an outdoor grill, aim for a temperature of 350°F. Lightly oil the grates or your pan to prevent sticking.
Cook the Chicken
Place the marinated thighs on the grill or pan, cooking them for about 3–5 minutes per side. Flip only once to maintain those gorgeous grill marks. Larger pieces may take up to 30 minutes. The chicken is done when it reaches an internal temp of 165°F.
Rest and Slice
Once cooked, allow the chicken to rest on a clean cutting board for 5 minutes. This helps the juices redistribute, keeping the meat tender and juicy. Slice and serve as desired.
Credit: jocooks
Additional Tips for Making This Recipe Better
Here are a few learnings from my time making this recipe that might help you out:
- Don’t rush the marinating process. I noticed the chicken is much more flavorful when marinated overnight.
- If you want those smoky grill marks, make sure your grill or pan is preheated properly. A slightly oiled surface works wonders for preventing sticking.
- Always use an instant-read thermometer. The worst thing is undercooked or dry chicken!
- Strain the marinade before grilling if it’s too thick, or brush it over the chicken while it cooks for extra flavor and color.
If you’re a fan of baked dishes, you might also enjoy this Chicken Parmesan Casserole Recipe for a hearty, cheesy twist.
How to Serve Pollo Asado
Pollo Asado is incredibly versatile. Here are some ways to serve it:
- Tacos: Slice the chicken and tuck it into warm tortillas with a sprinkle of chopped onion, cilantro, and a dash of lime juice.
- Rice Bowls: Serve over cilantro lime rice with black beans, guacamole, and a dollop of sour cream.
- Salads: Add it as a topping to a fresh, crunchy salad with avocado and a creamy dressing.
- Simply on a Plate: Pair with grilled veggies and warm corn tortillas for a simple, satisfying dinner.
Garnish with fresh lime wedges and chopped cilantro for that pop of color and zesty finish.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (approximately):
- Calories: 370
- Protein: 44g
- Carbohydrates: 5g
- Fat: 19g
Make Ahead and Storage
Planning ahead? No problem. Here are your storage and reheating options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. It tastes just as good cold, in my opinion!
- Freezer: Freeze cooked Pollo Asado for up to 3 months. Be sure to slice it first for easier reheating.
- Reheating: Warm slices in the oven at 300°F for about 10–15 minutes for best results.
Why You’ll Love This Recipe
There are so many reasons why this dish is a keeper! Here’s why I think you’ll love it:
- Bursting with flavor: The citrusy, smoky marinade brings the chicken to life.
- Easy preparation: Minimal effort with maximum impact.
- Flexible cooking methods: Use an outdoor grill, stovetop, or even an oven!
- Great for gatherings: Everyone loves it, and it pairs well with many sides.
- Meal prep-friendly: Prepare it in advance and enjoy all week long.
Pollo Asado is a celebration of bold, fresh flavors with a smoky undertone that’s hard to resist. Once you try it, you’ll understand why it’s a staple in so many kitchens. You can also enjoy similar chicken recipes for more inspiration.