Pollo Asado
This pollo asado is marinated in citrus, garlic, and warm spices for bold, smoky flavor that’s perfect for grilling! Juicy and tender, it’s a versatile dish you can serve with rice, tortillas, or fresh salsa. Easy to prepare ahead, it’s a flavorful centerpiece for weeknight dinners or backyard gatherings.
Equipment
- Baking Sheet for placing grilled chicken on
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
- In a large bowl, whisk together olive oil, orange juice, lime juice, vinegar, garlic, oregano, cumin, paprika, coriander, salt, pepper, and ground achiote.
- Add the chicken and coat well. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
- Preheat the grill to medium/medium-high heat (~375°F). Cook chicken for 5–6 minutes, then flip and continue grilling, covered, for 20-25 minutes, turning occasionally until internal temp reaches 165°F.
- Let the chicken rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
Notes
- Marinate properly: For maximum flavor, marinate the chicken overnight. If short on time, pierce the chicken with a fork before marinating to help the spices penetrate faster.
- Control the grill heat: Keep the grill around 375–400°F. Too hot and the outside will burn before the inside cooks through.
- Use a thermometer: Pull the chicken at 160°F, then let it rest for 5 minutes. It will reach 165°F as it rests, keeping it juicy.
- Layer flavor at the end: Squeeze fresh lime over the chicken right off the grill and add chopped cilantro for brightness that balances the smoky spices.
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