Pollo Asado (Mexican Grilled Chicken) Recipe
Pollo Asado is a flavorful Mexican grilled chicken marinated in a vibrant blend of citrus juices, achiote paste, and spices. Perfectly grilled to juicy tenderness with crispy skin, it’s ideal for serving with traditional sides like corn tortillas, grilled scallions, Mexican rice, and salsa verde for an authentic and delicious Mexican meal experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes to 25 hours (including marinating time)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 3–4 lb. whole chicken, spatchcocked
- 1/4 white onion, chopped
- 2 garlic cloves, chopped
- 1 orange, juiced
- 1 lime, juiced
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/4 cup chopped cilantro stems
- 2 tablespoons olive oil
For Serving
- Corn tortillas, warmed
- Lime wedges
- Grilled scallions
- Mexican rice
- Refried beans
- Salsa verde
- Chopped cilantro
Instructions
- Prepare and Season Chicken: Place the spatchcocked chicken in a large glass or ceramic baking dish or a 2-gallon ziplock bag. Season all over with salt and pepper to start building flavor.
- Make Marinade: Combine the chopped white onion, garlic, orange juice, lime juice, achiote paste, cumin, coriander, oregano, kosher salt, chopped cilantro stems, and olive oil in a food processor or blender. Blend until smooth for a well-integrated, vibrant marinade.
- Marinate Chicken: Pour the marinade over the chicken, thoroughly working it into all surfaces to deeply infuse flavors. Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours, preferably up to 24 hours, to maximize flavor penetration.
- Prepare Grill: Clean and lightly grease the grill grates to prevent sticking. For a gas grill, preheat one burner side to medium heat (around 400°F) for 15 minutes. For charcoal grills, arrange hot coals pushed to one side to create direct and indirect heat zones.
- Grill Chicken: Remove chicken from marinade, shaking off excess. Place the chicken breast-side up on the unlit side of the grill as close as possible to the heat without placing directly over flames. Cover and cook in 15-minute increments, rotating the chicken 180 degrees after each interval to ensure even cooking. Continue grilling for about 1 hour or until the internal temperature at the thickest part reaches 165°F.
- Crisp the Skin: Flip the chicken skin-side down over direct heat for 3-5 minutes to achieve a crispy, golden-brown crust. Watch carefully to prevent burning.
- Rest and Serve: Remove the chicken from the grill and let it rest for 10-15 minutes to allow juices to redistribute. Slice and serve with warmed corn tortillas, lime wedges, grilled scallions, Mexican rice, refried beans, salsa verde, and chopped cilantro for a complete Mexican feast.
Notes
- Spatchcocking the chicken helps it cook evenly and faster; if unfamiliar, carefully remove the backbone with kitchen shears.
- Marinate for up to 24 hours for maximum flavor absorption, but at least 4 hours is recommended.
- Use a meat thermometer to check doneness for perfectly cooked chicken.
- Adjust the grilling time slightly depending on the size of your chicken.
- If you don’t have achiote paste, you may substitute with a blend of smoked paprika and annatto powder for a similar flavor and color.
- Let the chicken rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1/6 of whole chicken (approx. 6 oz cooked meat)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: Pollo Asado, Mexican grilled chicken, achiote chicken, grilled chicken recipe, Mexican chicken marinade
