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Best Pollo Asado Recipe (Mexican Grilled or Roasted Chicken)

Tender, juicy Mexican-style chicken marinated in citrus juices, achiote powder, and warm spices. Perfect for grilling or oven roasting.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time (2-4 hours recommended) 2 hours
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup orange juice fresh squeezed preferred
  • 0.25 cup lime juice fresh squeezed preferred
  • 3 tablespoons olive oil
  • 3-4 cloves garlic minced, or 1 tablespoon garlic paste
  • 1 tablespoon achiote powder ground annatto seed or achiote paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano Mexican preferred
  • 2 teaspoons sea salt or Kosher salt
  • 0.5 teaspoon ground black pepper
  • 3 pounds chicken thighs, legs, and/or breast, bone-in or boneless, skin-on or skinless, trimmed
  • lime wedges for serving, optional
  • chopped cilantro for serving, optional

Equipment

  • Large resealable plastic bag or bowl
  • Gas or charcoal grill (or oven)
  • meat thermometer
  • Baking pan with wire rack (for oven method)
  • Aluminum foil

Method
 

  1. Add orange juice, lime juice, olive oil, minced garlic, achiote powder, cumin, coriander, oregano, salt, and pepper to a large resealable plastic bag. Mix well to combine, breaking up any achiote paste if using.
  2. Add chicken pieces to the bag and seal. Massage the bag to ensure marinade coats all chicken pieces thoroughly. Marinate for 2-4 hours refrigerated for best flavor (minimum 30 minutes at room temperature if short on time). Do not exceed 4 hours.
  3. FOR GRILLING: Clean and oil grill grates. Preheat gas grill to medium-high heat (375-425°F). Turn off burners on one side to create direct and indirect heat zones. Total cooking time will be about 40 minutes for bone-in chicken.
  4. Remove chicken from marinade, shaking off excess. Discard marinade. Place bone-in chicken over direct heat (skin-side down if using skin-on). Cook for about 20 minutes, turning every 5 minutes.
  5. Move chicken to indirect heat zone and continue cooking for 15-20 minutes until internal temperature reaches 160-165°F. Juices should run clear when pierced.
  6. FOR OVEN ROASTING: Preheat oven to 400°F. Line a baking pan with foil or parchment and place a wire rack inside.
  7. Arrange chicken skin-side up on wire rack, leaving 1-2 inches between pieces. Bake for 35-45 minutes, flipping once, until internal temperature reaches 165°F.
  8. Remove chicken from grill or oven. Tent with aluminum foil and let rest for 10 minutes before serving.
  9. Serve garnished with chopped cilantro and lime wedges if desired.

Notes

Do not marinate chicken for more than 4 hours as the citrus will break down the meat texture. Always use a meat thermometer to ensure chicken reaches 165°F. Due to carryover cooking, you can remove chicken at 160°F. Cooking times vary by cut: boneless breasts (20-25 min), boneless thighs (25-30 min), bone-in breasts (35-45 min), bone-in thighs and legs (35-45 min).
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