Pollo Asado: Bold, Flavorful, and Perfect for Any Meal
This Pollo Asado is your new go-to recipe for juicy, marinated chicken that’s bursting with vibrant Mexican flavors!
With a zesty citrus marinade and aromatic spices like achiote, cumin, and garlic, this chicken is anything but ordinary.
Whether you’re enjoying it on its own or turning it into tacos, bowls, or burritos, it’s sure to become a family favorite.
Quick to make, this easy recipe is packed with flavor and versatility—get ready to impress!
For Pollo Asado
- Chicken Thighs – Bone-in, skin-on chicken thighs are ideal for this recipe. They provide great flavor and juiciness.
- Orange Juice – Fresh orange juice adds a tangy sweetness that balances the spices in the marinade.
- Lime Juice – Adds a zesty acidity that complements the orange juice and enhances the flavor.
- Olive Oil – Used for marinating the chicken and ensuring it stays tender.
- Vinegar – Provides a slight tang to balance the richness of the olive oil and chicken.
- Achiote Paste – Adds deep, earthy flavors with a touch of spice. (See homemade achiote paste recipe for details.)
- Garlic – Crushed garlic brings aromatic flavor to the marinade.
- Oregano – Dried oregano gives the chicken a classic Mexican flavor.
- Cumin – A key spice that adds a warm, earthy note.
- Black Pepper – Adds mild heat and depth to the marinade.
- Onion Powder – Brings a savory sweetness to the chicken.
- Salt – Enhances all the flavors in the marinade.
For Homemade Achiote Paste (Optional)
- Annatto Seeds – These give the paste its signature color and flavor.
- Cumin Seeds – Adds an earthy spice.
- Black Peppercorns – For a touch of peppery heat.
- Cloves – Gives the paste a rich, aromatic depth.
- Dried Oregano – Adds a herbaceous flavor.
- Garlic – Minced garlic creates a strong base for the paste.
- Orange Juice – The citrus helps bring everything together.
- White Vinegar – Adds tang and balances the spices.
- Salt – To season the paste.
Pollo Asado Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 small orange, juiced
- 1 small lime, juiced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 2 tbsp achiote paste (see notes for homemade version)
- 3 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp dried cumin
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp salt
Instructions
Prepare the Marinade:
- In a bowl, whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, crushed garlic, oregano, cumin, black pepper, onion powder, and salt.
Marinate the Chicken:
- Add the chicken thighs to the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.
Preheat the Oven:
- Preheat your oven to 200°C (400°F). Allow the chicken to sit at room temperature while the oven heats.
Prepare the Baking Tray:
- Lightly grease a large baking tray. Arrange the marinated chicken thighs on the tray, ensuring they are spaced evenly.
Bake the Chicken:
- Bake the chicken for 28-30 minutes or until the internal temperature reaches 165°F (74°C).
Notes
- Homemade Achiote Paste: Combine 3 tablespoons annatto seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1 teaspoon dried oregano, 4 minced garlic cloves, 1/4 cup orange juice, 2 tablespoons white vinegar, and 1/4 teaspoon salt. Toast the seeds and spices until fragrant, then grind them. Blend with garlic, oregano, orange juice, vinegar, and salt to form a paste.
- Grilled Option: Clean and grease your grill grates. Grill the chicken for 5-7 minutes on one side, then flip and grill for another 4-5 minutes. Continue grilling until the internal temperature reaches 165°F.
To Store:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the chicken cool completely, then wrap each piece in foil, place in a freezer bag, and freeze for up to 3 months.
- Reheat: To reheat, bake at 350°F (177°C) for 10-12 minutes, or microwave in 30-second intervals until heated through.
Variations:
- Side Dishes: Pair the chicken with warm tortillas, beans, and coconut milk rice for a complete meal.
- Toppings: Add pico de gallo or guacamole to complement the spiciness of the chicken.
- Serving Ideas: Enjoy the chicken in tacos, burritos, air fryer quesadillas, or taco bowls.
- How long should I marinate the chicken for?
For the best flavor, marinate the chicken for at least 4 hours. If you’re short on time, 30 minutes will still give you a tasty result. Just don’t marinate it for too long (8+ hours), as the citrus can break down the chicken.
- Can I use boneless chicken breasts instead of thighs?
Yes, you can! While chicken breasts cook faster and can be a bit drier than thighs, they’ll still work great in this recipe. For extra juiciness, consider adding a bit more marinade or even a splash of chicken broth during baking.
- Don’t have a grill? Can I still make this?
Absolutely! You can easily bake the chicken instead. Just pop it on a baking tray, preheat your oven to 400°F (200°C), and bake for about 30 minutes or until it reaches 165°F (74°C) internally.
- What if I don’t have achiote paste?
No worries! You can either buy achiote paste from a store, or if you’re feeling adventurous, make your own (the recipe is in the notes). If you’re in a pinch, you can substitute with paprika or a combination of dried chili powder and turmeric for that beautiful color and flavor.
- Can I make this with other proteins?
For sure! This marinade is perfect for other proteins like chicken breasts, or even shrimp. Adjust cooking times depending on your choice. For shrimp, just grill them for 3-4 minutes on each side until perfectly cooked.
