Servings: 6 servings
Pollo Asado
This pollo asado is marinated in citrus, garlic, and warm spices for bold, smoky flavor that’s perfect for grilling. The bright acidity of lime and orange balances the smoky paprika and earthy achiote, resulting in juicy, well-seasoned grilled chicken.
Simple to prepare and easy to scale, this grilled chicken works equally well for weeknight dinners, backyard cookouts, tacos, bowls, or a protein-packed main with rice and roasted vegetables. Marinate for at least four hours—overnight yields the best depth of flavor.
Prep: 15 minutes
Cook: 40 minutes
Marinating time: 4 hours
Total: 4 hours 50 minutes
Equipment
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Tongs
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Mixing bowls
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Baking sheet for resting grilled chicken
Ingredients
- 2½ – 3 lbs boneless, skinless chicken breasts, thighs and/or drumsticks
- ¼ cup olive oil
- 1 tbsp ground achiote, or annatto powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 4-6 garlic cloves, minced
- 1 tbsp dried oregano
- ½ tsp ground coriander
- Juice of 2 limes
- Juice of 1 orange
- Salt & pepper, to taste
- 1/4 cup chopped cilantro, optional, for garnish
- Lime wedges, for serving
Instructions
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Prepare the marinade: In a large bowl whisk together the olive oil, orange juice, lime juice, and a splash of vinegar (if using). Add the minced garlic, dried oregano, ground cumin, smoked paprika, ground coriander, ground achiote, and a generous pinch of salt and black pepper. Mix until fully combined.
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Marinate the chicken: Add the chicken pieces to the bowl and turn them so each piece is evenly coated in the marinade. Cover the bowl or transfer everything to a resealable bag. Refrigerate for at least 4 hours; for best results marinate overnight to let the flavors penetrate the meat.
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Grill the chicken: Preheat your grill to medium to medium-high heat (around 375°F/190°C). Oil the grates lightly to prevent sticking. Place the chicken on the grill and cook undisturbed for 5–6 minutes to develop a good sear. Flip the pieces and continue to grill, covered if possible, for another 20–25 minutes, turning occasionally so they cook evenly. Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C).
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Rest and serve: Remove the chicken from the grill and let it rest on a baking sheet for about 5 minutes to allow juices to redistribute. Finish with a squeeze of fresh lime and scatter chopped cilantro over the top. Serve warm with lime wedges on the side.
Notes & Tips
- Marinate properly: Overnight marinating delivers the most flavor, but if you’re short on time, pierce the chicken with a fork or score the surface to help the marinade penetrate in 2–4 hours.
- Grill temperature: Aim to keep the grill around 375–400°F. If it’s too hot the exterior can char before the inside cooks; too cool and you’ll lose some of the desirable char and smoky flavor.
- Use a thermometer: For perfectly cooked, juicy chicken, remove the chicken at about 160°F and let it rest 5 minutes—the carryover heat will bring it to the safe 165°F target.
- Variations: Swap achiote for a mild chili powder if achiote isn’t available. For a smokier profile, add a touch more smoked paprika or finish with a light chipotle sauce.
- Serving suggestions: Pollo asado pairs beautifully with cilantro-lime rice, warm tortillas, grilled vegetables, a fresh salsa or pico de gallo, and a crisp green salad. It also makes excellent tacos or burrito bowls.
- Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven (about 300°F) or in a skillet with a splash of water or stock to keep the chicken moist. Slicing and reheating in a covered pan helps retain juiciness.
- Make-ahead: The marinade can be prepared a day in advance and stored in the refrigerator. Assemble chicken and marinade just before refrigerating to marinate overnight.