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Pollo Asado (Mexican Grilled Chicken)

Pollo asado is Mexican grilled chicken marinated in a bright citrus-and-achiote blend, giving a vivid orange-red color and charred spots. Grill until cooked through, then rest before serving for juicy chicken with bold, street-food style flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken pieces or whole chicken
  • 3 lb chicken pieces (or whole chicken)
citrus marinade
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 4 clove garlic, minced
  • 2 tbsp achiote paste
spice blend
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 0.25 Salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the citrus-achiote marinade
  1. Blend orange juice, lime juice, olive oil, garlic, achiote paste, cumin, oregano, chili powder, salt, and pepper until smooth and vibrant orange-red in color.
Marinate
  1. Coat the chicken in the marinade and refrigerate for 4-24 hours, covered, so the surface flavors penetrate and stay moist.
Grill and char
  1. Preheat the grill to medium-high heat until hot, then place the chicken on the grates.
  2. Grill the chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for whole chicken.
Rest and serve
  1. Let the chicken rest for 10 minutes so juices redistribute, then slice or serve as pieces.
  2. Serve with warm tortillas, lime wedges, and cilantro, using the charred surface as a flavor finish.

Notes

For deeper char and better caramelization, pat the marinated chicken lightly so it grills instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; freezer is yes (up to 2 months). For a gluten-free option, keep tortillas and any served sides certified gluten-free.