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Pollo Asado - Mexican Grilled Chicken

Pollo asado is Mexican grilled chicken soaked in a citrus-achiote marinade, then grilled until tender with charred spots. This street-food style recipe delivers an orange-red color and bold cumin-oregano flavor in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 3 lb chicken pieces (or whole chicken) Use bone-in for deeper flavor and juicier results.
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 4 garlic Minced.
  • 2 tbsp achiote paste
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 0.25 tsp salt To taste; start light and adjust.
  • 0.25 tsp pepper To taste; start light and adjust.

Method
 

Make the citrus-achiote marinade
  1. Blend orange juice, lime juice, olive oil, garlic, achiote paste, cumin, oregano, chili powder, salt, and pepper until smooth and uniformly red-orange in color. Mix for about 30-60 seconds, scraping the sides as needed, so the marinade coats the chicken evenly.
Marinate the chicken
  1. Place chicken in a bowl or large bag and pour the marinade over it. Marinate in the refrigerator for 4-24 hours, turning once if possible, until the chicken looks deeper orange-red.
Grill
  1. Preheat the grill to medium-high heat. Wait until the grates are hot enough to sear, then oil the surface lightly if needed.
  2. Grill the chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for whole chicken. Watch for visible char marks and juices that run clear when pierced at the thickest part.
Rest and serve
  1. Let the grilled chicken rest for 10 minutes before slicing or serving. This keeps the juices in the meat instead of running out.
  2. Serve with warm tortillas, lime wedges, and cilantro. Add charred citrus juice from the grill and garnish with extra lime and cilantro for a fresh finish.

Notes

For the most char and flavor, let the marinated chicken sit at room temperature for 15 minutes before grilling, then grill on medium-high until you see dark, charred spots and the thickest area reaches doneness. Refrigerate leftovers in a sealed container up to 3 days. Freezing is yes—freeze cooked chicken up to 2 months and reheat gently to avoid drying. Dietary swap: use chicken breast if you prefer, but reduce grilling time and watch closely to prevent dryness.