Pollo Asado

Name: Pollo Asado
Prep time: 20 min
Cook time: 60 min
Total time: 440 min
Ingredients: 4 pound whole chicken; ½ white onion (rough chopped); 3 cloves garlic; ½ cup orange juice (freshly squeezed); ½ cup lime juice (freshly squeezed); 2 tablespoons achiote paste; 1 teaspoon mexican oregano; 1 teaspoon cumin; 1½ teaspoon salt; ¼ cup cilantro; flour tortillas; salsa; lime wedges

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This pollo asado recipe makes a juicy, flavorful Mexican grilled chicken that is marinated in orange juice, achiote paste and seasonings. This red-colored grilled chicken is usually served sliced with salsas and tortillas.

Plate of pollo asado served with tortillas on the side.

Pollo Asado translates to “grilled chicken”. And just like our Carne Asada recipe, this grilled chicken is marinated in a flavorful citrus based marinade and grilled for a nice smoky char.

The signature red-coloring to this Mexican grilled chicken comes from the use of achiote paste (more on that ingredient later). Thanks to the bold flavoring and tender, juicy meat we get from grilling, this chicken is perfect for serving as a main dish on its own. Or serve chopped up on tortillas with your favorite salsa.

Pollo Asado Ingredients & Substitutions

Chicken: This recipe is written using a whole chicken that has been spatchcocked. This allows for a quicker, more even cooking. You can substitute with any chicken portions- legs, thighs, wings, or breasts.
Achiote Paste: A common flavoring and coloring ingredient used in Mexican cooking. It is made from grinding annatto seeds with vinegar, garlic, and spices. Substitutions include Sazon Goya, ground annatto seeds, or ancho Chile powder. Or you can make your own Homemade Achiote Paste. Keep in mind using any substitute can alter the flavor.
Orange & Lime: Use fresh squeezed juice.
Garlic: Use fresh minced garlic, you can substitute each clove of garlic for 1/4 teaspoon of garlic powder
Onion: White onion is traditionally used. Substitute with yellow onion.

How to Make Pollo Asado

Prepare the pollo asado marinade by combining the onion, garlic, orange juice, lime juice, achiote paste, cumin, Mexican Oregano, salt and cilantro together in a blender or food processor. Blend until smooth.

Food processor with pollo asado marinade.

Spatchcock The Chicken

Next we will prep the chicken. Remove the chicken from any packaging and pat dry using paper towels. Place the chicken on a cutting board breast side down, with the backbone facing up.

To spatchcock the chicken you want to use sharp kitchen shears. Cut along the spine, and remove it. Press the chicken open. Make a small cut in between the breast bones, about 1/4-1/2 inch long though the piece of cartilage, this helps open the chicken up completely.

Turn the chicken over, with the breasts facing up and with your hands press the chicken down to flatten as much as possible. Here’s a step by step of how to spatchcock a chicken.

Spatchcocked chicken in pollo asado marinade.

Marinate

Add the chicken to a large dish or a bag and pour the marinade over the top. Ensure the entire chicken is coated in the marinade, then place in the refrigerator to marinate for at least 6 hours to overnight.

Preheat grill to 400-450 degrees F with half the grill set for indirect heat. If you are using a gas grill you will want to preheat the grill, then turn off the burners where you will be placing the chicken.

Grill

Remove the chicken from the marinade, shaking off any excess, don’t remove it all though. Place the chicken breast side up on the grill over the indirect heat. Close the lid and grill for 30 minutes.

Carefully flip the chicken and continue grilling with the breast side down over indirect heat for another 20-30 minutes until the chicken is cooked through. The breasts will register 165 internal temperature while the thighs and drumsticks will be at about 180 degrees F. Use an instant read thermometer to know when your chicken is fully cooked.

Remove from the grill, placing on a clean cutting board or baking sheet and let rest for 10 minutes before cutting.

Grilled pollo asado chicken leg on a plate.

Serving

Serve immediately with your favorite salsa and flour tortillas. Vegetable side dishes or fresh salads round out the meal. Some of our favorite recipes to prepare with this chicken are:

Store

Store leftover grilled chicken in a sealed container in the refrigerator for 4-5 days.

Reheat chicken in a skillet with a small amount of broth or water over medium heat until warmed. Or bake in a covered dish, with a small amount of broth or water, in the oven at 350 degrees for 15-20 minutes or until warmed.

Freeze

Freeze the pollo asada with the marinade before cooking for up to 3 months. Thaw in the refrigerator, once fully thawed cook as directed.

You can also freeze fully cooked chicken by storing it in a freezer safe container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat as needed.

Pollo Asado FAQs

Can I bake Pollo Asado instead?

To roast your pollo asado in the oven preheat the oven to 425 degrees F. Place the chicken on a wire rack over a large baking sheet and cook for approximately 40-45 minutes until the breast reaches 165 degrees F and the legs reach 180 degrees F.

What else can I make with leftover achiote paste?

If you have leftover achiote paste you can always save it to make more chicken. Or try this Cochinita Pibil (marinated pork) to make flavorful pork for tacos.

Watch How To Make

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