Mexican Chicken Pollo Asado
This recipe is the secret to perfectly juicy, flavorful chicken. The zesty, spiced marinade is what makes it so good.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2-24 hours (marinating time included)
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
Scale
For the Marinade
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup grapeseed oil
- 2 tsp salt
- 3 cloves garlic
- 2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 tsp onion powder
- 2 oz achiote powder
For the Chicken
- 3 lbs boneless, skinless chicken thighs
- 3 tbsp vegetable oil (for cooking)
Instructions
- Blend the Marinade: In a blender or food processor, combine all marinade ingredients until smooth. It should be a rich, red-orange color.
- Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the marinade over the chicken, making sure every piece is coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for the best flavor.
- Grill: Let the marinated chicken come to room temperature (about 15-20 minutes). Heat a grill or grill pan over medium-high heat. Add the vegetable oil. Cook the chicken for 3-5 minutes per side on a grill pan, or 20-30 minutes total on an outdoor grill, flipping halfway through.
- Check for Doneness: The chicken is done when a meat thermometer inserted into the thickest part reads 165°F to 175°F.
Notes
- Serving: Let the chicken rest for a few minutes before slicing. Serve with cilantro-lime rice, black beans, or pico de gallo.
- Tips & Tricks: Fresh citrus juice makes a huge difference. The achiote powder gives the chicken its signature color and a unique earthy flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, use a skillet with a splash of water or broth to keep the chicken from drying out.
Find it online: https://new.projuktigeek.com/mexican-chicken-pollo-asado/