Pollo Asado

5 from 1 vote

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.

Prep Time20

Cook Time1

Marinating Time6

Total Time7 20

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

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

Serving

flour tortillas
salsa
lime wedges

Instructions

Prepare marinade by combining ingredients together in a blender or food processor. Blend until smooth.
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.
Using 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.
Turn the chicken over, with the breasts facing up and with your hands press the chicken down to flatten as much as possible.
Add the chicken to a large bowl 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.
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.
Remove from the grill, placing on a clean cutting board or baking sheet and let rest for 10 minutes before cutting.

Notes

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.
Storage: Store leftover grilled chicken in a sealed container in the refrigerator for 4-5 days.
Reheating: 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.
Freezing in Marinade: The pollo asado can be frozen with the marinade before cooking for up to 3 months. Thaw in the refrigerator, once fully thawed cook as directed.
Freezing Cooked Chicken: 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.

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