Easy Pollo Asado (Mexican Grilled or Roasted Chicken) Recipe
Easy Pollo Asado is a flavorful Mexican grilled chicken recipe featuring a vibrant marinade of citrus juices, achiote powder, and aromatic spices. This dish uses boneless skinless chicken breasts marinated for a tangy, savory taste, then grilled to juicy perfection. Perfect for a quick dinner or festive gatherings, served with tortillas, beans, and rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including marinating)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Chicken
- 3 lbs boneless skinless chicken breast, cut thinner (or boneless skinless chicken thighs)
Marinade
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp olive oil
- 1 ½ Tbsp achiote powder (ground annatto)
- 2 ½ tsp salt
- 1 tsp ground black pepper
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp dried oregano
- ⅛ tsp ground cloves
- 6 garlic cloves, minced (or 1 ½ tsp garlic powder)
Instructions
- Prepare the marinade: In a bowl, whisk together orange juice, lime juice, olive oil, achiote powder, salt, black pepper, ground coriander, ground cumin, onion powder, dried oregano, ground cloves, and minced garlic until well combined.
- Marinate the chicken: Place the thinner cut chicken breasts into a large container or glass casserole dish. Pour half of the marinade over the chicken, flip the pieces, then pour the remaining marinade to ensure all chicken is well coated.
- Refrigerate: Cover the container and refrigerate the chicken for 1 to 4 hours. For deeper flavor, it can be marinated overnight.
- Preheat and grease grill: Heat your grill to medium. Lightly grease the grill grates with oil using an oil-soaked folded paper towel to prevent sticking.
- Grill the chicken: Place the marinated chicken breasts on the grill, discarding any leftover marinade. Close the grill cover and cook for 5 minutes. Flip the chicken, close the lid, and grill for an additional 3 to 5 minutes until the internal temperature reaches 165ºF, ensuring the chicken is cooked through.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, keeping it moist and flavorful.
- Serve: Optionally garnish with chopped cilantro and serve with lime wedges. Complements well with warmed tortillas, beans, rice, and salsas for a complete Mexican meal. Enjoy!
Notes
- Cutting chicken breasts thinner helps them cook faster and more evenly on the grill.
- You may substitute chicken thighs for a juicier, more flavorful option.
- Marinating overnight intensifies the flavors but 1-4 hours is sufficient.
- Ensure the grill is properly greased to prevent the chicken from sticking and tearing.
- Use a meat thermometer to check for doneness at 165ºF to avoid under or overcooking.