Pollo Asado (Mexican Grilled Chicken) Recipe

If you have been on the hunt for a vibrant, flavorful dish that captures the essence of Mexican cooking, you absolutely must try Pollo Asado (Mexican Grilled Chicken). This dish brings together a tantalizing blend of citrus, achiote, and herbs that works magic on juicy, tender chicken grilled to perfection. The beautiful, golden-red hue of the marinade not only paints the chicken with warm, inviting colors but guarantees a mouthwatering experience bursting with smoky, zesty, and mildly spicy notes that will have you craving seconds before your first bite.

Ingredients You’ll Need

Getting ready to make Pollo Asado (Mexican Grilled Chicken) is surprisingly straightforward. Each ingredient is carefully chosen to contribute layers of flavor, moisture, and that signature color that makes this grilled chicken so irresistible.

• 3-4 lb. whole chicken, spatchcocked: Spatchcocking the chicken ensures even cooking and a crispy skin all over.
• 1/4 white onion, chopped: Adds subtle sweetness and depth to the marinade.
• 2 garlic cloves, chopped: Gives a pungent aroma that enhances overall savoriness.
• 1 orange, juiced: The citrus helps tenderize meat while adding a refreshing tang.
• 1 lime, juiced: Balances the orange’s sweetness with bright acidity.
• 2 tablespoons achiote paste: This vivid red paste imparts earthy, slightly peppery flavors and gorgeous color.
• 1 teaspoon ground cumin: Offers a warm, nutty spice that’s essential in Mexican cuisine.
• 1/2 teaspoon ground coriander: Brings a fresh, lemony undertone to the marinade.
• 1 teaspoon dried oregano: Provides an herbal note that complements the spices perfectly.
• 2 teaspoons kosher salt: Essential for seasoning and enhancing all the other flavors.
• 1/4 cup chopped cilantro stems: Adds brightness and a subtle herbal kick.
• 2 tablespoons olive oil: Helps bind the marinade and keeps the chicken juicy.
• Corn tortillas, warmed: Perfect for serving alongside the grilled chicken.
• Lime wedges: To squeeze over the finished dish for extra zing.
• Grilled scallions: Adds a smoky, sweet-savoury crunch.
• Mexican rice: A classic side that rounds out the meal.
• Refried beans: Creamy and comforting, they are a must-have on the plate.
• Salsa verde: Adds a fresh, slightly spicy contrast.
• Chopped cilantro: For an herbal garnish that brightens each bite.

How to Make Pollo Asado (Mexican Grilled Chicken)

Step 1: Prepare and Season the Chicken

Start by placing your spatchcocked whole chicken in a large glass or ceramic baking dish, or a spacious 2-gallon ziplock bag. Season it generously with salt and pepper all over. This simple step sets the foundation for flavor and ensures every bite is savory.

Step 2: Make the Marinade

In a food processor or blender, combine your chopped white onion, garlic, the freshly juiced orange and lime, achiote paste, cumin, coriander, oregano, salt, chopped cilantro stems, and olive oil. Blend everything until it forms a silky, vibrant marinade bursting with color and depth. This blend is what transforms the chicken into Pollo Asado (Mexican Grilled Chicken).

Step 3: Marinate the Chicken

Pour the marinade over the chicken, making sure to work it into every nook and cranny. Cover the dish tightly with plastic wrap, or seal your ziplock bag and refrigerate for at least 4 hours — but for the most intense flavor, marinate it overnight. This time allows the citrus and spices to deeply penetrate the meat, tenderizing while infusing mouthwatering taste.

Step 4: Prepare Your Grill

Before grilling, clean your grill grates thoroughly and give them a light coat of oil to prevent sticking. If using a gas grill, preheat burners on one side to medium heat until reaching about 400 degrees Fahrenheit. For charcoal, push the hot coals to one side so you can use indirect heat. This setup ensures beautifully cooked chicken without flare-ups.

Step 5: Grill the Chicken

Remove the chicken from the marinade, shaking off excess liquid. Place it breast-side up on the cooler side of the grill, as close to the fire as you can without cooking it over direct flames. Cover and grill for 15-minute intervals, rotating the chicken 180 degrees each time for even cooking. This indirect heat approach keeps the chicken juicy and tender, and the grilling should take about an hour until the thickest part hits 165 degrees Fahrenheit on a meat thermometer.

Step 6: Crisp the Skin

Once cooked through, flip the chicken skin-side down directly over the heat for 3 to 5 minutes. This quick sear crisps the skin to golden perfection, giving that coveted crackling texture contrasted against succulent meat.

Step 7: Rest and Serve

Remove from the grill and let the Pollo Asado rest for 10 to 15 minutes. Resting allows the juices to redistribute ensuring every bite is juicy and satisfying. Slice and get ready to enjoy the celebration of flavors.

How to Serve Pollo Asado (Mexican Grilled Chicken)

Garnishes

Garnishing your Pollo Asado (Mexican Grilled Chicken) is a delightful way to add fresh textures and bright flavors. Chopped cilantro sprinkled over the sliced chicken adds pops of herbal freshness, while lime wedges make it easy for guests to add a zesty squeeze to each bite. Grilled scallions served alongside bring slightly charred, smoky sweetness that complements the main star beautifully.

Side Dishes

No Pollo Asado meal is complete without some classic Mexican sides. Warm corn tortillas allow you to wrap up juicy slices into tasty tacos. Serve with fluffy Mexican rice and creamy refried beans to soak up juices and complete the meal with hearty textures. A vibrant salsa verde on the side adds a zippy, green complement that balances the smoky, citrusy chicken perfectly.

Creative Ways to Present

Why not elevate your presentation by creating a DIY taco bar? Lay out your warm tortillas, sliced Pollo Asado, garnishes like cilantro and grilled scallions, and little bowls of salsa verde and lime wedges. Guests love customizing their own tacos, making the meal interactive and fun! You can also serve the chicken sliced over a bed of fresh salad greens tossed in lime vinaigrette for a lighter twist that still captures the dish’s bold flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo Asado (Mexican Grilled Chicken) keeps really well in the refrigerator for 3 to 4 days when stored in an airtight container. Be sure to refrigerate promptly after serving to maintain freshness and safety.

Freezing

You can freeze cooked Pollo Asado for up to 3 months. Wrap the chicken tightly in foil or plastic wrap and place in a freezer-safe bag or container. For best results, portion it out before freezing to make thawing and reheating easier later.

Reheating

To reheat, warm slices gently in a skillet over medium-low heat or in the microwave with a cover to retain moisture. If you have a grill handy, reheating quickly over direct heat can help crisp the skin back up beautifully for a near-fresh experience.

FAQs

What is the best cut of chicken for Pollo Asado?

While the recipe calls for a whole spatchcocked chicken, you can also use bone-in thighs or breasts. The key is choosing cuts with skin on to get that crispy, flavorful crust.

Can I make Pollo Asado without achiote paste?

Achiote paste is traditional and provides unique color and flavor, but if you don’t have it, you can substitute with a mix of smoked paprika and a pinch of turmeric to mimic the earthiness and color.

How long should I marinate the chicken?

Marinating for at least 4 hours is essential, but for the best flavor penetration, overnight marinating is ideal. Just be sure not to go beyond 24 hours to avoid the meat becoming mushy from the citrus.

Is Pollo Asado spicy?

This recipe leans more towards savory, citrusy, and smoky rather than spicy hot. You can adjust heat by serving it with spicy salsa or adding chili powder to the marinade if desired.

Can I cook Pollo Asado indoors?

Yes! If you don’t have a grill, roast the marinated chicken in a hot oven at 425°F on a baking sheet until cooked through, finishing under the broiler for crispy skin.

Final Thoughts

Making Pollo Asado (Mexican Grilled Chicken) at home is like inviting a burst of authentic Mexican street food right into your backyard. Its layers of smoky, citrusy, and herbaceous flavors are pure joy on your plate—perfect for family dinners or entertaining friends. Trust me, once you try this recipe, it’s going to become one of your favorite go-to dishes for gatherings and weeknight meals alike. So fire up that grill and get ready to savor a truly unforgettable experience!

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