Pollo Asado Recipe
Pollo Asado Recipe
Table of Contents
Pollo Asado Recipe
Discover how to make an authentic pollo asado recipe bursting with smoky, zesty flavors. Perfectly marinated in citrus, spices, and herbs, this Mexican grilled chicken dish is ideal for barbecues, family dinners, or meal prep.
Description
Pollo Asado Recipe, or “grilled chicken,” is a cornerstone of Mexican cuisine, celebrated for its bold and vibrant flavors. This dish features chicken marinated in a rich blend of citrus juices, achiote paste, garlic, oregano, and a mix of Mexican spices before being perfectly grilled to a smoky, golden perfection. With its tantalizing aroma and succulent taste, this pollo asado recipe is a crowd pleaser that’s both authentic and easy to make at home.
In this recipe, we’ll guide you through creating the perfect marinade, achieving the right grill marks, and ensuring the chicken stays moist and flavorful. Whether served with warm tortillas, fresh salsa, or a simple side salad, this pollo asado recipe will bring the vibrant flavors of Mexico straight to your table.
Prepare to delight your senses and impress your guests with this delicious pollo asado recipe that’s as authentic as it is irresistible.
Ingredients
For the Marinade:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste (or substitute with paprika and turmeric blend)
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon honey or agave syrup
For the Chicken:
- 4 bone in, skin on chicken thighs (about 2 pounds total)
Instructions
1. Prepare the Marinade: In a medium sized bowl, whisk together the orange juice, lime juice, olive oil, and white vinegar. Add the achiote paste, minced garlic, cumin, oregano, smoked paprika, chili powder, black pepper, salt, and honey. Mix until the marinade is smooth and well combined.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the Grill: Heat your grill to medium high heat (about 375°F). Lightly oil the grill grates to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade and allow any excess to drip off. Discard the remaining marinade. Place the chicken thighs skin side down on the grill. Grill for 6-8 minutes on each side or until the internal temperature reaches 165°F, and the chicken is charred and golden brown.
5. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes. Serve hot with your favorite sides like Mexican rice, grilled vegetables, or a fresh green salad.
Notes
- Alternative Cooking Methods: If you don’t have a grill, you can cook the chicken in a grill pan or bake it in the oven at 400°F for 25-30 minutes, finishing with a broil to achieve a charred effect.
- Storage: Leftover pollo asado can be stored in an airtight container in the refrigerator for up to 3 days.
- Spice Level: Adjust the chili powder to suit your preferred spice level.
Pollo Asado Recipe
Ingredients
- For the Marinade:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste or substitute with paprika and turmeric blend
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon honey or agave syrup
- For the Chicken:
- 4 bone in skin on chicken thighs (about 2 pounds total)
Instructions
- Prepare the Marinade: In a medium sized bowl, whisk together the orange juice, lime juice, olive oil, and white vinegar. Add the achiote paste, minced garlic, cumin, oregano, smoked paprika, chili powder, black pepper, salt, and honey. Mix until the marinade is smooth and well combined.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
- Preheat the Grill: Heat your grill to medium high heat (about 375°F). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and allow any excess to drip off. Discard the remaining marinade. Place the chicken thighs skin side down on the grill. Grill for 6-8 minutes on each side or until the internal temperature reaches 165°F, and the chicken is charred and golden brown.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes. Serve hot with your favorite sides like Mexican rice, grilled vegetables, or a fresh green salad.
Notes
- Alternative Cooking Methods: If you don’t have a grill, you can cook the chicken in a grill pan or bake it in the oven at 400°F for 25-30 minutes, finishing with a broil to achieve a charred effect.
- Storage: Leftover pollo asado can be stored in an airtight container in the refrigerator for up to 3 days.
- Spice Level: Adjust the chili powder to suit your preferred spice level.
