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–+ servings
Pieces of Mexican grilled chicken thighs on a platter.

Grilled Pollo Asado

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Created by Mariam Ezzeddine
Grilled Pollo Asado is not your run-of-the-mill chicken recipe. Thanks to the tangy, citrusy asado chicken marinade loaded with Mexican spices and depth of flavor, Mexican pollo asado stands in a league of its own. After a quick marinade, this tender grilled chicken asado cooks in just minutes and can be served on its own, with tortillas or your favorite Mexican side dishes. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Dish
Cuisine Mexican
Servings 4 servings
servings

Ingredients

  • ½ cup fresh orange juice
  • ½ cup fresh lime juice
  • 3 tablespoons vegetable oil or avocado oil
  • 2 tablespoons minced garlic or 4 large cloves
  • 1 ½ tablespoons achiote powder or Mexican red chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper powder
  • 2 lbs. chicken thighs boneless & skinless
  • 2 tablespoons chopped cilantro to garnish
  • Lime wedges to garnish

Instructions

  • In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade.
  • Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.
  • Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.
  • Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Notes

  • Marinating Time: While the recipe suggests marinating for at least 30 minutes, if you have the time, consider marinating the chicken 2-4 hours or overnight. This extended time allows the flavors to penetrate deeper into the meat, resulting in a more flavorful and tender chicken.
  • Reserve Marinade: Before adding the chicken into the marinade, set aside a small portion of the marinade in a separate container to brush right before getting it out of the grill. This reserved marinade can be used for brushing without worrying about cross-contamination from the raw chicken.
  • Avoid Overcooking: Use a meat thermometer to ensure that your chicken reaches an internal temperature of 165°F (75°C). Overcooking can lead to dry chicken, while undercooking can compromise food safety.
  • Let It Rest: After removing the chicken from the grill, allow the chicken to rest for a few minutes before slicing. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
  • Prep the Grill: To prevent sticking, lightly oil the grill grates before placing the chicken on them. Whether using an outdoor grill or an indoor griddle/grill pan, make sure it's properly preheated. This prevents sticking and helps achieve those beautiful grill marks.
  • Customize the Marinade: While the provided marinade recipe is exceptional, feel free to experiment with additional spices, herbs, or even a touch of heat if you enjoy some kick in your dishes.
  • Fresh Citruses: Use freshly squeezed orange and lime juice for the marinade. The natural acidity and flavors of fresh citrus are essential for creating a vibrant marinade.

Nutrition

Calories: 628kcal | Carbohydrates: 10g | Protein: 38g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 222mg | Sodium: 808mg | Potassium: 662mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1174IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 3mg
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