What do Mexicans use to marinate chicken?

Achiote paste and sour orange juice plus a handful of herbs and spices are often used for marinating chicken. Achiote brings the bright red-orange color and the earthy, peppery flavor. Sour orange adds flavor and acidity to help tenderize it. Garlic, cilantro, and black pepper (sometimes smoked paprika, oregano, or cumin as well) round it out. And for an extra savory umami flavor, Maggi or a Maggi substitute (soy sauce and Worcestershire like this recipe uses instead) is added.

How long can marinated chicken stay in the fridge?

Start with a marinade that's freshly made. For this recipe, anywhere from 1 hour to overnight works. A full overnight marinade imparts the best and most flavor and texture, but even 1 hour will still be tasty if you're in a major hurry. What you don't want to do is leave it for too much longer than 12-18 hours. This is an acidic marinade built on lime and orange juice, and acid works fast on the surface of the meat. Push it too far past overnight, and that texture turns soft and chalky instead of tender. I've gone as long as 18 hours (for thick chicken thigh meat) , and it still came out great, but overnight (around 12-14 hours) is my usual default.

What is the best substitute for sour orange?

Fresh orange juice and fresh lime juice, 2 parts to 1. That is how this recipe is written. Skip the bottled versions, including the ones labeled sour orange, because most of them are sweet orange and grapefruit juice from concentrate with preservatives added.

Can you buy pollo asado marinade?

You can, and people look for it. But the bottled ones lean on concentrate and preservatives to survive years on the shelf, and the whole point of this marinade is bright, fresh citrus. This takes five minutes in a blender, so it's easy to make!

How do you make the best pollo asado?

It starts here. Get the marinade right, and the chicken mostly takes care of itself. Use real achiote paste, squeeze your citrus fresh, and give the chicken time in the marinade. Full pollo asado recipe coming soon!

Can you freeze pollo asado marinade?

Yes, and it freezes beautifully. Use a glass canning jar, which is tempered and can handle the temperature change. Fill it with at least half an inch of headspace so the marinade has room to expand as it freezes. Label and date it. It keeps well for up to 6 months. Thaw it overnight in the refrigerator. Only freeze marinade that hasn't touched raw meat.

Can you use this marinade on anything besides chicken?

Yes. It works on pork, turkey, duck, fish, and shrimp, and it's excellent on vegetables and tofu. See the section above for the full list.

Can you reuse the marinade?

Yes, but with caveats. Once it has touched raw chicken, you can't use it as is without cooking it first because it would make you sick. Put it in a saucepan with a little EVOO and boil it first for a few minutes (I like to go a full 10 minutes, which also reduces the marinade to more of a sauce) and then use it (see below photo) . The best route is to first pour off only what you need for marinating the chicken and keep the remaining marinade in a completely separate storage container without ever being in contact with the meat. This avoids any cross-contamination and allows you to use the sauce for multiple dishes if you choose. See the food safety notes below.

Pollo Asado Marinade Recipe (Mexican Chicken Marinade)

Name: Pollo Asado Marinade (Mexican Al Carbon Sauce)
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2/3 cup freshly squeezed orange juice (from about 1 1/2 medium oranges) (155g); 1/3 cup freshly squeezed lime juice (70g) (avoid bottled); 1/4 cup achiote paste (60g); 1 tablespoon light (or regular) soy sauce (15g); 1 tablespoon Worcestershire sauce (15g); 1 tablespoon whole black peppercorns (7g); A few cilantro sprigs, stems included, about 2 tablespoons chopped (3g), or more to taste (see notes); 8 garlic cloves; 2 to 3 fresh jalapeños (optional, for a spicier version — see notes); 1 tablespoon Diamond Crystal kosher salt (10g)

Description

An easy authentic pollo asado marinade made with real achiote paste and fresh citrus. This Mexican chicken marinade doubles as a finishing sauce and comes together in one blender in five minutes!

Ingredients

2/3 cup freshly squeezed orange juice (from about 1 1/2 medium oranges) (155g)

1/3 cup freshly squeezed lime juice (70g) (avoid bottled)

1/4 cup achiote paste (60g)

1 tablespoon light (or regular) soy sauce (15g)

1 tablespoon Worcestershire sauce (15g)

1 tablespoon whole black peppercorns (7g)

A few cilantro sprigs, stems included, about 2 tablespoons chopped (3g), or more to taste (see notes)

8 garlic cloves

2 to 3 fresh jalapeños (optional, for a spicier version — see notes)

1 tablespoon Diamond Crystal kosher salt (10g)

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Instructions

Add all the ingredients to a blender or food processor and puree until completely smooth and the peppercorns have broken down.
Decide how you're using it before it touches anything. To marinate chicken or another protein, pour off what you need for the recipe into a separate container. I use about 1/2 cup (115g) for 1.5 pounds of chicken thighs. Everything left behind never touches raw meat, so it stays a sauce you can refrigerate or freeze.

Notes

Cilantro: It's typical to use up to an entire small bunch for a more cilantro-forward flavor. Start with the amount called for, taste, and add more from there if desired.
Jalapeños: For a milder or kid-friendly version, remove the seeds and membranes before blending, or leave the jalapeños out altogether.
Salt: Written for Diamond Crystal brand salt. If using Morton kosher, table, or sea salt, start with about half the amount and adjust, since those are denser. By weight, 1 tablespoon Diamond Crystal is about 10g.
Marinating time:4 hours and up to overnight. Overnight (around 12-14 hours) is my default. Don't go much past that, as the acid will soften the meat's texture. If you're in a HUGE hurry, you can even marinate for just 1 hour. It won't be quite as delicious, but it will still taste great!
Never use marinade that has touched raw chicken as a sauce unless you boil it first. See the food safety section below the card.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiments + Sauces + Dips, Dips
Method: Blender
Cuisine: Mexican, Mexican + Tex-Mex

Nutrition

Serving Size: 1/4 cup
Calories: 61
Sugar: 3g
Sodium: 693mg
Fat: 1.4g
Saturated Fat: 0.3g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.8g
Protein: 1.5g
Cholesterol: 0mg