This Mexican Grilled Pollo Asado is a juicy chicken dish marinated in zesty citrus and spices. It’s perfect for summer cookouts and brings a fiesta to your table!
Just smelling it cook makes my mouth water! I love serving it with some fresh salsa and tortillas. It’s like a little party on my plate every time! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide so much flavor and juiciness. However, if you prefer, you can use boneless skinless thighs or even chicken breasts, though they may cook faster and could become dry if overcooked.
Orange Juice: Freshly squeezed is the best choice for vibrant flavor, but if you’re in a pinch, store-bought juice works too. You might also consider using pineapple juice for a tropical twist!
Lime Juice: Fresh limes are recommended for brightness. If limes are out of season, lemon juice can work as a substitute, but the flavor will be slightly different.
Spices (Cumin, Paprika, Chili Powder): These spices are key for authentic taste. If you don’t have smoked paprika, regular paprika is fine, but consider adding a dash of liquid smoke for that depth. You can also adjust the chili powder for your preferred heat level.
Cilantro: This herb adds freshness, but feel free to use parsley if you’re not a fan of cilantro. It’s okay to skip the garnish entirely if herbs aren’t your thing!
How Do I Ensure my Chicken is Perfectly Grilled?
Grilling chicken can be tricky, especially to get that crispy skin and juicy inside. Here are some tips to nail it:
- Marinating the chicken is crucial! It infuses flavor and keeps it moist, so aim for at least 2 hours, but overnight is best.
- Preheat your grill properly. It should be hot enough to sear the chicken, so don’t skip this step!
- When grilling, place the chicken skin-side down first. Let it cook undisturbed for a good 6-8 minutes to get those grill marks and render some fat for crispiness.
- Use a meat thermometer to check! 165°F (75°C) is your target for safe and juicy chicken.
- Let the chicken rest post-grilling for about 5 minutes. This allows the juices to redistribute, making every bite juicy.
Let’s Make Mexican Grilled Pollo Asado!
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 2 cups orange juice
- ½ cup lime juice (about 4-5 limes)
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Scallions or green onions, for grilling and garnish
- Olive oil, for grilling
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and at least 2 hours to marinate the chicken, although overnight is best for deeper flavor. Grilling will take around 15-20 minutes. So, plan for a total of about 2 hours and 35 minutes, most of which is marinating time while you relax or get other things done!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the orange juice, lime juice, minced garlic, cumin, smoked paprika, chili powder, oregano, salt, black pepper, and cayenne pepper (if you’re feeling a bit spicy!). Whisk everything together until it’s well combined. Add the chicken thighs, making sure they’re fully coated in the marinade. Cover the bowl with plastic wrap and pop it in the fridge for at least 2 hours, or overnight if you can!
2. Preheat the Grill:
When you’re ready to grill, heat your grill to medium-high. For charcoal grills, let the coals burn until they’re good and ashy. If you have a gas grill, just cover it and let it preheat for about 10-15 minutes.
3. Prepare the Scallions:
Take your scallions and give them a light drizzle of olive oil and a sprinkle of salt. Toss them a little to ensure they’re nicely coated, then set them aside for grilling later.
4. Grill the Chicken:
Take the marinated chicken out of the fridge and let any excess marinade drip off. Discard the marinade, then place the chicken thighs skin-side down on the grill. Grill them for about 6-8 minutes per side, until the skin gets crispy and has lovely grill marks, and the internal temperature reaches 165°F (75°C).
5. Grill the Scallions:
In the last few minutes of cooking, add the oiled scallions to the grill. Cook them until you see grill marks and they become tender, which should take about 3-4 minutes.
6. Serve:
Once the chicken is done, take it off the grill and let it rest for about 5 minutes. Arrange the chicken and the grilled scallions on a serving platter. Add fresh cilantro on top and set out lime wedges for squeezing over the chicken. Enjoy your delicious Mexican Grilled Pollo Asado!
Enjoy every juicy bite of your homemade Pollo Asado!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can substitute boneless chicken thighs for bone-in, skin-on options! Just reduce the grilling time to about 5-7 minutes per side, as boneless thighs usually cook faster. Make sure to still check that the internal temperature reaches 165°F (75°C) for safe consumption.
What If I Don’t Have Fresh Citrus Juice?
No problem! You can use store-bought orange and lime juice as substitutes. Just ensure they’re 100% juice without added sugars or preservatives for the best flavor. If you’re in a pinch, a little vinegar can also be a substitute for lime juice, but it won’t have the same sweetness!
How to Store Leftovers?
Store any leftover grilled pollo asado in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, ensuring that it doesn’t dry out.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day or two in advance. Just store it in a sealed container in the fridge. When you’re ready to use it, simply add the chicken thighs and let them marinate as directed, allowing the flavors to meld beautifully!
