Pollo Asado Recipe – Juicy Mexican Grilled Chicken

Juicy, smoky, and bursting with vibrant Latin flavors, this Pollo Asado Recipe is the ultimate grilled chicken dish that brings authentic Mexican street food right to your backyard. This mouthwatering recipe features tender chicken marinated in a bold blend of citrus juices, garlic, cumin, and achiote paste, all grilled to charred perfection with crispy skin and succulent meat. It’s the kind of meal that fills the air with irresistible aromas and draws everyone straight to the grill.

Each bite delivers a satisfying combination of textures—crispy caramelized edges, juicy tender meat, and a bright citrusy finish that dances on your palate. Whether you’re cooking for a weekend barbecue or preparing a festive family dinner, this Pollo Asado Recipe is as simple to make as it is to love. Serve it with your favorite sides like Mexican rice, black beans, grilled vegetables, or warm tortillas for a colorful, customizable meal that feels like a fiesta.

Why You’ll Love This Pollo Asado Recipe

• Authentic Mexican flavors: Traditional citrus-and-spice marinade creates that signature Pollo Asado taste you find at taquerías.
• Incredibly juicy: The marinade keeps the chicken moist and flavorful, even when grilled at high heat.
• Versatile and adaptable: Use chicken thighs, breasts, or a whole spatchcocked bird—this Pollo Asado Recipe works with any cut.
• Perfect for meal prep: Make extra and use it in tacos, burritos, salads, or quesadillas all week long.
• Crowd-pleasing classic: Kids and adults alike love the smoky, citrusy flavor that’s not too spicy but packed with taste.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Pollo Asado Recipe, having the right tools on hand will make everything smoother—from marinating to grilling.

Essential Tools & Why You Need Them:

Outdoor Grill or Grill Pan
This is essential for achieving those beautiful char marks and smoky flavor that make Pollo Asado special. Gas or charcoal both work beautifully.

Large Mixing Bowl or Resealable Bag
Perfect for marinating the chicken thoroughly, ensuring every piece is coated in that flavorful citrus marinade.

Meat Thermometer
Takes the guesswork out of doneness—chicken should reach 165°F internally for perfect safety and juiciness.

Tongs or Grilling Fork
Essential for flipping chicken without piercing the meat and losing those precious juices.

Citrus Juicer
Makes extracting fresh orange and lime juice quick and easy, which is crucial for an authentic Pollo Asado Recipe.

Sharp Knife & Cutting Board
For chopping garlic, slicing citrus, and carving the finished chicken into perfect serving pieces.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

• Marinate for at least 2 hours—but overnight is ideal for maximum flavor penetration and tenderness.
• Bring chicken to room temperature before grilling—this ensures even cooking throughout.
• Pat the chicken dry before grilling to achieve crispy, caramelized skin instead of steamed, rubbery texture.
• Oil the grill grates well to prevent sticking and ensure those perfect grill marks.
• Don’t move the chicken too much—let it sit undisturbed to develop a beautiful crust and char.
• Rest before slicing: Let your Pollo Asado rest for 5-10 minutes after grilling to allow juices to redistribute evenly.

These small touches make a big difference in achieving restaurant-quality Pollo Asado at home.

Ingredients for This Pollo Asado Recipe

Here’s everything you’ll need to bring this bold, flavor-packed Pollo Asado to life. Most of the ingredients are fresh and simple, making it both authentic and accessible.

For the Pollo Asado Marinade:

• 3 lbs chicken (whole cut-up chicken, thighs, or breasts)
• ½ cup fresh orange juice (about 2 oranges)
• ¼ cup fresh lime juice (about 3 limes)
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons achiote paste (or substitute with paprika and turmeric)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano (preferably Mexican oregano)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons chopped fresh cilantro

For Serving:

• Lime wedges
• Fresh cilantro sprigs
• Sliced avocado
• Grilled jalapeños
• Warm corn or flour tortillas
• Your favorite salsa

Optional Garnishes:

• Pickled red onions
• Crumbled queso fresco
• Mexican crema or sour cream
• Chopped fresh tomatoes
• Sliced radishes
• Hot sauce

Everything in this list balances bright citrus with earthy spices—the hallmark of an authentic Pollo Asado Recipe. The garnishes are optional but add freshness and authentic street taco vibes.

Step 1: Prepare the Marinade

In a large mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, achiote paste, cumin, oregano, smoked paprika, chili powder, salt, black pepper, cayenne (if using), and fresh cilantro. Whisk everything together until the achiote paste is fully dissolved and the marinade is well combined.

If using achiote paste, you may need to mash it with a fork first to help it blend smoothly into the liquid ingredients.

Step 2: Marinate the Chicken

Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is thoroughly coated. Seal the bag or cover the dish tightly with plastic wrap.

Refrigerate for at least 2 hours, but preferably overnight (up to 24 hours) for the most flavorful Pollo Asado. Turn the bag or flip the chicken pieces occasionally to ensure even marination.

Step 3: Prepare the Grill

About 30 minutes before cooking, remove the chicken from the refrigerator and let it come to room temperature. This ensures even cooking.

Preheat your grill to medium-high heat (about 400-450°F). Clean the grill grates thoroughly and oil them well to prevent sticking. If using charcoal, arrange coals for both direct and indirect heat zones.

Step 4: Grill the Pollo Asado

Remove the chicken from the marinade, allowing excess to drip off. Pat the chicken pieces lightly with paper towels—you want them moist but not dripping wet.

Place the chicken on the hot grill skin-side down. Grill for 6-8 minutes without moving, allowing beautiful char marks to develop. Flip the chicken and continue grilling for another 6-8 minutes.

For bone-in pieces, move to indirect heat (cooler side of the grill) and close the lid. Continue cooking for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part.

Step 5: Rest and Serve

Once cooked, transfer the Pollo Asado to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat.

Slice or chop the chicken as desired. Transfer to a serving platter and garnish with fresh lime wedges, cilantro sprigs, and your choice of toppings. Serve immediately with warm tortillas, rice, beans, and all your favorite Mexican sides.

Notes

Achiote Paste Substitute: If you can’t find achiote paste, mix 1 tablespoon paprika with ½ teaspoon turmeric for similar color and flavor.

Cooking Methods: No grill? This Pollo Asado Recipe works beautifully in a cast-iron grill pan, under the broiler, or even baked at 425°F for 35-40 minutes.

Spice Level: Adjust the cayenne pepper and chili powder to your heat preference. For mild Pollo Asado, omit the cayenne entirely.

Watch Out for These Mistakes While Cooking

• Not marinating long enough: The citrus and spices need time to penetrate the meat. Less than 2 hours won’t deliver authentic Pollo Asado flavor.
• Marinating too long: More than 24 hours can make the chicken mushy from the acidic citrus breaking down the proteins too much.
• Grilling over direct high heat the entire time: This burns the outside before the inside cooks. Use indirect heat for thicker pieces.
• Not preheating the grill: A properly heated grill is essential for those signature char marks and prevents sticking.
• Constantly flipping the chicken: Let it develop a crust before flipping—patience creates better flavor and texture.
• Skipping the meat thermometer: Guessing doneness leads to dry, overcooked, or undercooked chicken. Always check internal temperature.
• Cutting into the chicken immediately: Resting is crucial for juicy Pollo Asado—cutting too soon releases all the flavorful juices.
• Not oiling the grill grates: Even marinated chicken can stick to dry grates, tearing the skin and making a mess.

What to Serve With Pollo Asado Recipe?

This smoky, citrusy Pollo Asado is delicious on its own, but pairing it with the right sides transforms it into a complete Mexican feast. Whether you want traditional accompaniments or creative pairings, there’s something for every occasion.

8 Delicious Recommendations:

Mexican Rice (Arroz Rojo)
Fluffy tomato-seasoned rice is the perfect base that soaks up the flavorful juices from the Pollo Asado.

Refried Beans or Black Beans
Creamy, savory beans provide protein and richness that complement the bright citrus chicken perfectly.

Grilled Street Corn (Elote)
Charred corn slathered with mayo, cotija cheese, lime, and chili powder brings sweet and smoky balance.

Fresh Pico de Gallo
Chopped tomatoes, onions, cilantro, and lime juice add a refreshing crunch and acidity.

Mexican Street Tacos
Shred the Pollo Asado and serve in warm corn tortillas with onions, cilantro, and salsa for authentic tacos.

Cilantro Lime Rice
Light, fragrant, and zesty—this rice perfectly complements the bold flavors without overwhelming them.

Grilled Cactus Paddles (Nopales)
Traditional and delicious, grilled nopales add authentic Mexican flavor and interesting texture.

Tres Leches Cake or Flan (for dessert)
A sweet, creamy finish balances the savory, smoky flavors of this incredible Pollo Asado Recipe.

These pairings help round out the meal and bring authentic Mexican dining vibes straight to your table.

Storage Instructions

Pollo Asado tastes amazing the next day—and it stores beautifully for meal prep and quick meals.

How to Store:

Refrigerator: Let the chicken cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days.

Freezer: For longer storage, wrap cooled chicken pieces individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating:

Oven: Reheat at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out.

Stovetop: Slice or shred the chicken and reheat in a skillet with a splash of chicken broth or lime juice for moisture.

Microwave: Heat individual portions on medium power for 2-3 minutes, adding a tablespoon of water or broth.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	380
Protein	35g
Carbohydrates	8g
Dietary Fiber	1g
Sugar	4g
Total Fat	22g
Saturated Fat	5g
Unsaturated Fat	15g
Trans Fat	0g
Cholesterol	145mg
Sodium	580mg

This dish delivers a protein-rich meal with healthy fats from olive oil and minimal carbs—perfect for a satisfying, nutritious dinner.

Frequently Asked Questions

1. Can I make this Pollo Asado Recipe ahead of time?
Absolutely. The chicken can marinate for up to 24 hours before grilling. You can also grill it ahead, refrigerate, and reheat when ready to serve.

2. Can I use boneless chicken for this Pollo Asado Recipe?
Yes! Boneless thighs or breasts work perfectly and cook faster—about 5-7 minutes per side. Adjust cooking time accordingly.

3. What if I don’t have a grill?
No problem. Use a grill pan on the stovetop, broil in the oven, or bake at 425°F. You’ll still get delicious Pollo Asado, just with slightly different char.

4. Is this Pollo Asado Recipe spicy?
The base recipe is mild to medium. The heat comes mainly from optional cayenne pepper, so you can easily adjust or omit it.

5. What is achiote paste and where do I find it?
Achiote paste is a traditional Mexican seasoning made from annatto seeds. Find it in Latin markets or the international aisle. Paprika and turmeric make a good substitute.

6. Can I use this marinade for other proteins?
Definitely! This marinade works wonderfully with pork, shrimp, fish, or even tofu for a vegetarian version.

7. How do I know when the chicken is done?
Use a meat thermometer—chicken is safely cooked when it reaches 165°F (74°C) at the thickest part. This ensures juicy, perfectly cooked Pollo Asado.

8. Can I make this Pollo Asado Recipe in the air fryer?
Yes! Air fry marinated chicken at 400°F for 20-25 minutes, flipping halfway through, until it reaches 165°F internally.

Conclusion

This Pollo Asado Recipe is the ultimate celebration of bold Mexican flavors and simple grilling techniques—all coming together in one incredible dish. With its bright citrus marinade, smoky char, and juicy tender meat, it’s everything you love about authentic street food, made right in your own backyard.

Perfect for weekend barbecues, taco nights, or meal prep for the week, this Pollo Asado Recipe is as versatile as it is delicious. Plus, with endless serving and topping options, it never gets boring. So fire up that grill and make dinner something everyone will remember.