Description
Pollo Asado is a vibrant Mexican grilled chicken dish marinated in a flavorful blend of citrus juices, achiote paste, and fragrant spices. This recipe features bone-in, skin-on chicken thighs grilled to juicy perfection, offering a smoky, tangy, and spicy profile that's perfect for gatherings or weeknight dinners.
Ingredients
Chicken
- 5 pounds bone-in skin-on chicken thighs
Marinade
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh lime juice
- 1 small onion
- 1 jalapeno (stem removed and seeded)
- 1/2 cup fresh cilantro
- 2 ounces achiote paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon ancho chili powder
Instructions
- Prepare the Chicken: Place the 5 pounds of bone-in, skin-on chicken thighs into a large zip top bag to prepare for marinating.
- Make the Marinade: Add the orange juice, lime juice, small onion, jalapeno (stem removed and seeded), fresh cilantro, achiote paste, ground coriander, ground cumin, kosher salt, smoked paprika, Mexican oregano, and ancho chili powder to a food processor or blender. Puree until the mixture is almost smooth.
- Marinate the Chicken: Pour the prepared marinade over the chicken in the bag. Seal the bag and refrigerate for a minimum of 4 hours and up to 24 hours to allow the flavors to fully infuse.
- Bring Chicken to Room Temperature: Remove the marinated chicken from the refrigerator about 30 minutes before grilling to let it come to room temperature, which helps in even cooking. (Note: For chicken breasts, marinate only up to 8 hours to avoid protein breakdown.)
- Preheat the Grill: Heat your grill to a temperature between 425-450˚F to ensure a good sear and proper cooking of the chicken.
- Grill the Chicken: Place the chicken skin side down on the grill. Cook for 5-7 minutes, then flip and continue grilling for another 7-10 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165˚F for safe consumption.
- Rest the Chicken: Transfer the grilled chicken to a platter and let it rest for 10 minutes before serving. This allows the juices to redistribute, ensuring juicy and tender meat.
Notes
- Marinate chicken breasts for no longer than 8 hours to prevent the meat from becoming mealy due to the acidic marinade.
- Make sure to remove the jalapeno seeds and stem to control the heat level.
- Use an instant-read thermometer to check for doneness (165˚F) to ensure the chicken is cooked safely without drying out.
- Allowing the chicken to rest after grilling helps retain its juiciness.
- You can serve Pollo Asado with warm tortillas, rice, or a fresh salad for a complete meal.
