Grilled or roasted, this Pollo Asado recipe yields tender, juicy chicken full of vibrant flavor. A simple marinade of citrus juices, Mexican spices and achiote powder (or paste) infuses the meat with a bright, slightly tangy flavor and a warm red-orange color. Serve it as a main dish or use it in tacos, burrito bowls, salads and more.
✔️ Pollo Asado (Chicken Asado)
This Pollo Asado recipe is straightforward, nutritious and loaded with flavor.
The chicken gets its signature red-orange hue from achiote powder or paste, bright citrus notes from fresh orange and lime juice, and earthy, slightly smoky depth from warm spices like cumin, coriander and oregano.
Pollo asado is ideal for weeknight dinners, meal prep, backyard barbecues and festive gatherings such as Cinco de Mayo.
⭐️ Why You’ll Love Pollo Asado
-
Healthy: Lean protein with fresh citrus and spices — naturally low-carb and gluten-free.
-
Flexible cooking: Grill outdoors (gas or charcoal), use a grill pan indoors, or roast in the oven.
-
Any cut works: Bone-in or boneless, skin-on or skinless — thighs, legs, breasts or a whole cut-up chicken.
-
Versatile: Serve with rice and beans, or use in tacos, burritos, quesadillas, salads and more.
🔎 What’s Pollo Asado?
“Asado” means grilled, roasted or barbecued in Spanish. Pollo asado is marinated chicken, typically flavored with citrus, achiote (annatto) and warm spices. The citrus brightens the meat, while achiote adds color and a subtle earthy, peppery note.
✔️ Ingredients and Substitutions
For the full ingredient list and exact amounts, see the printable recipe card below.
Chicken: Use a whole chicken cut up or your preferred parts. Boneless breasts or thighs are convenient; bone-in thighs and legs yield extra flavor and juiciness.
✔️ Pollo Asado Marinade
-
Citrus juices: Traditionally sour orange is used; substitute a mix of fresh orange and lime juice to mimic that flavor. Fresh lemon juice can replace lime if needed.
-
Achiote: Use achiote powder or paste; both provide color and a mild earthy taste. Find it in spice or Hispanic aisles.
-
Oil: Olive oil or a neutral oil like vegetable oil works well.
-
Garlic: Fresh minced garlic is best; garlic paste is an acceptable substitute.
-
Salt & pepper: Salt is essential for flavor; use sea salt or kosher salt. Freshly ground black pepper adds brightness.
-
Spices: Ground cumin, ground coriander and dried oregano form the base. Add chili powder or cayenne for heat if desired.
🔎 What’s Achiote?
Achiote (annatto) comes from the seeds of a tropical tree and is used as a spice and natural coloring agent throughout Latin American and Caribbean cuisines. It appears as a powder or paste and gives foods a vivid orange-red color with a gentle earthy, peppery flavor. Ground annatto seeds are difficult to grind at home, so powder or paste is the convenient option.
🔪 Did you know?
-
Achiote is used widely as a coloring agent; it contributes the yellow-orange shade found in some processed cheeses and many Latin dishes.
🔎 How to Make Pollo Asado (Chicken Asado)?
-
Mix the marinade: Combine all marinade ingredients in a resealable bag or bowl. If using achiote paste, break it up so it blends evenly.
-
Marinate: Add the chicken and coat thoroughly. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator (do not exceed 4 hours).
-
Preheat: For oven roasting, preheat and set a wire rack over a foil-lined sheet pan. For grilling, clean and oil grates and set up two heat zones (direct and indirect).
-
Cook: Remove chicken from marinade (discard marinade). On the grill, start skin-side down over direct heat, then move to indirect heat until done. In the oven, bake on a rack until cooked through.
-
Rest: Remove when internal temperature reaches 160–165ºF, tent with foil and rest 10 minutes before serving to allow carryover cooking to finish.
🔎 What Cuts of Chicken Can I Use to Make Pollo Asado?
This recipe works with any chicken parts: whole cut-up chicken, thighs, legs, wings or breasts. Use bone-in or boneless, skin-on or skinless depending on preference—each yields slightly different texture and cooking time.
✔️ How to Tell if the Chicken is Cooked?
Use an instant-read thermometer in the thickest part of the meat. The safe internal temperature is 165ºF. Remove chicken a few degrees earlier (around 160ºF) and let it rest; carryover heat will bring it up to 165ºF.
🔎 The Secret to Perfectly Juicy Grilled Pollo Asado?
Two-zone grilling (direct then indirect heat) produces tender, juicy results. Additional tips:
-
Clean and oil grates: Prevents sticking and promotes even searing.
-
Preheat and set two zones: Direct high heat for searing, indirect for finishing.
-
Sear first: Start skin-side down over direct heat, then move to indirect heat to finish cooking gently.
✔️ What to Serve with Mexican Pollo Asado?
Pollo asado pairs well with rice, beans, grilled vegetables, corn salads, pico de gallo, or simple sides like lime wedges and chopped cilantro. It also makes excellent tacos and burritos.
✔️ Storing and Reheating
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat in a preheated 300ºF oven for 10–15 minutes, or in an air fryer at 375ºF for 5–7 minutes. It’s also fine served cold or at room temperature.
🔪 Pollo Asado Tips and Notes
-
Do not marinate longer than 4 hours; too much acid will alter the chicken’s texture.
-
Always verify doneness with a thermometer; the target internal temperature is 160–165ºF in the thickest part.
-
Because of carryover cooking, removing chicken at 160ºF and resting it will bring it to the safe 165ºF.
-
Cooking times vary by cut and size; consult the recipe notes for suggested timings for bone-in vs. boneless and dark vs. white meat.
-
You can use either achiote powder or achiote paste. If using paste, break it up thoroughly so it blends into the marinade.
Best Pollo Asado Recipe
Kathy McDaniel
Ingredients
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 3-4 garlic cloves, minced (or 1 tablespoon garlic paste)
- 1 tablespoon achiote powder (or ground annatto seed / achiote paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican preferred)
- 2 teaspoons sea salt or kosher salt
- 1/2 teaspoon ground black pepper
- 3 pounds chicken (thighs, legs and/or breast), bone-in or boneless, skin-on or skinless
To serve (optional)
-
Lime wedges, chopped cilantro
Instructions
Mix Marinade
-
Combine all marinade ingredients in a resealable bag or bowl and mix until smooth. If using achiote paste, break it up so it blends evenly.
Marinate
-
Add chicken to the bag, seal and massage to coat. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator. Do not exceed 4 hours.
About Cooking Times
-
Cooking times vary by cut and whether pieces are bone-in or boneless; consult notes for guidance.
Grill – Gas or Charcoal
Grilling
-
Remove chicken from the marinade and discard leftover liquid. For bone-in pieces, sear skin-side down over direct heat for about 20 minutes, turning every 5 minutes. Move to indirect heat and cook 15–20 more minutes or until internal temperature reaches 160–165ºF.
-
Let the chicken rest, tented with foil, for 10 minutes before serving.
Oven Roasting
-
Preheat oven to 400ºF. Line a sheet pan with foil or parchment and place a wire rack inside.
-
Arrange chicken skin-side up on the rack with 1–2 inches between pieces and roast 35–45 minutes or until internal temperature reaches 165ºF, flipping once if needed.
-
Rest, tented with foil, for 10 minutes before serving.
Optional Garnishes
-
Garnish with chopped cilantro and lime wedges, if desired.
Notes
- Do not marinate for more than 4 hours to avoid mushy texture.
- Use a meat thermometer; the target internal temperature is 160–165ºF in the thickest part.
- Because of carryover cooking, removing the chicken at 160ºF and resting will bring it to 165ºF.
- Grilling times (approximate): Times vary by piece size.
- Bone-in dark meat: Sear over direct heat ~20 minutes, turning every 5 minutes; finish over indirect heat 15–20 minutes or until 160–165ºF.
- Bone-in white meat: Sear over direct heat ~15 minutes, turning every 5 minutes; finish over indirect heat 15–20 minutes or until 160–165ºF.
- Boneless: Sear 10–15 minutes, turning every ~5 minutes; move to indirect heat and finish until 160–165ºF.