Authentic Pollo Asado: Mexican Grilled and Roasted Chicken Recipe

Pollo Asado is juicy, flavorful chicken marinated in fresh citrus and a warm spice blend that includes achiote powder. It can be grilled or roasted—both methods are included below.

This Pollo Asado is simple to prepare, requires minimal hands-on time, and can be ready on the grill in as little as 10 minutes once marinated.

The marinade combines fresh orange juice, lime juice, and a mix of spices. Achiote powder (ground annatto) lends color and a mild, earthy flavor; it can usually be found in the international aisle of many grocery stores.

Chicken Cuts:

This recipe works well with boneless chicken breasts or boneless thighs. You can use bone-in pieces too—choose whatever you have on hand.

If using chicken breast: Cut the breast into cutlets (butterfly and halve) so the pieces are thinner and have more surface area to absorb the marinade. I also pound the pieces to an even thickness to ensure faster, more even cooking.

Note: If you prefer not to butterfly the breast, still pound it to an even thickness. Place the breast on a cutting board, cover with plastic wrap, and use a meat mallet or rolling pin to flatten evenly.

How to Make Easy Pollo Asado on the Grill:

• Step 1: Add all ingredients for the marinade to a bowl and whisk until combined.

• Step 2: Place the chicken in a large container (a glass casserole dish works well).

• Step 3: Pour half the marinade over the chicken, flip the pieces, then pour the remaining marinade. Spread it around so all pieces are coated.
• Step 4: Cover and refrigerate for 1–4 hours. (See notes if prepping the night before.)

• Step 5: Preheat the grill to medium and lightly oil the grates (an oil-soaked folded paper towel works well).
• Step 6: Place the chicken on the grill (discard any remaining marinade). Close the lid and grill about 5 minutes, flip, then grill another 3–5 minutes with the lid closed, or until the internal temperature reaches 165ºF.

• Step 7: Let the chicken rest for 5 minutes before serving.

• Step 8: Garnish with chopped cilantro if desired and serve with lime wedges. Pair with warmed tortillas, beans, rice, salsas, or guacamole. Enjoy!

Cooking Time:

Cooking times depend on thickness: thin breast cutlets will cook quickly, while boneless skinless thighs generally need about 7–10 minutes per side on the grill. Ensure chicken reaches 165ºF or is no longer pink and juices run clear.

Prep-Ahead Tips for Pollo Asado:

Because the marinade is citrus-based, avoid marinating longer than 4 hours to prevent the meat from toughening. If you want to prepare elements the night before, follow these steps:

• Mix all dry ingredients for the marinade in a small bowl. Rub the chicken with olive oil and place in a large container.
• Sprinkle the seasoning and minced garlic evenly over both sides of the chicken, cover, and refrigerate overnight.
• The next day, pour the orange and lime juice over the chicken, flip to coat, then refrigerate for 1 hour before cooking.

Alternative Cooking Methods:

Grilling gives a lovely char, but air-frying and oven roasting also produce excellent results.

Oven Roasted Pollo Asado Instructions:

• Preheat the oven to 425ºF.
• Arrange the chicken on a lightly oiled, foil-lined baking sheet and discard any leftover marinade.
• Cook breast cutlets about 12–15 minutes, flipping halfway, until they reach 165ºF. Boneless thighs will take roughly 20–25 minutes depending on size.
• Let the chicken rest for 5 minutes before serving.

How to Serve:

Slice and serve Pollo Asado with warmed tortillas and sides such as rice, beans, salsas, or guacamole. It also works chopped in tacos, burritos, or quesadillas.

Enjoy!

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