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Pollo Asado (Mexican Grilled Chicken)

Pollo asado is Mexican grilled chicken coated in a citrus-and-achiote marinade for a vibrant orange-red color and smoky char marks. This authentic recipe uses a quick blend marinade, then grills until cooked through with charred spots and juicy, tender meat.
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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: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pollo asado
  • 3 lb chicken pieces (or whole chicken)
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tbsp achiote paste
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 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 evenly colored orange-red.
Marinate
  1. Toss the chicken with the marinade, then refrigerate for 4-24 hours, covered, for flavor penetration.
Grill the chicken
  1. Preheat the grill to medium-high heat and let it heat until you can sear the chicken quickly.
  2. Grill the chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for whole chicken.
Rest and serve
  1. Rest the chicken for 10 minutes so the juices settle, then slice or serve pieces.
  2. Serve with warm tortillas, lime wedges, and cilantro for a fresh finish and brighter flavor.

Notes

For best color and char, fully coat the chicken in the orange-red marinade and keep it covered while marinating. Refrigerate leftovers up to 3 days; reheat gently so the surface doesn’t dry out. Freezing is OK for cooked chicken up to 2 months—thaw in the fridge before reheating. For a lighter option, use skinless chicken pieces and reduce the olive oil to 2 tablespoons while keeping the citrus and achiote the same.