Pollo Asado

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


Whole Chicken | White Onion Cloves Garlic | Orange Juice Lime Juice | Achiote Paste Mexican Oregano | Cumin Salt | Cilantro SERVING Flour Tortillas | Salsa Lime Wedges

Prepare marinade by combining ingredients together in a blender or food processor. Blend until smooth. Next, spatchcock the chicken according to directions.

Add the chicken to a large bowl or a bag and pour the marinade over the top. Place in the refrigerator to marinate for at least 6 hours to overnight. Preheat grill to 400-450°F.

Place the chicken breast side up on the grill over the indirect heat. Close the lid and grill for 30 minutes. Flip the chicken and continue grilling for another 20-30 minutes until chicken is cooked through.

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