This pollo asado is grilled Mexican chicken at its best, marinated in achiote, fresh citrus, and spices until it's slightly charred and tastes like your local taqueria for a fraction of the restaurant cost. It's about as easy as a chicken dinner gets. Five minutes to blend the marinade, a few hours in the fridge, and it's grill time. No grill? Oven or stovetop works perfectly too!
Jump to:
- Where I Fell in Love With Pollo Asado
- Why You'll Love This Pollo Asado
- What Is Pollo Asado?
- The Marinade
- What Cut of Chicken Is Best for Pollo Asado
- How to Make Pollo Asado
- What to Serve With Pollo Asado
- Ways to Use Pollo Asado Chicken
- How to Store and Reheat
- Pollo Asado FAQ
- More Easy Mexican Recipes
- 📖 Recipe
- Pollo Asado Food Safety
Where I Fell in Love With Pollo Asado
The original Dos Caminos in SoHo was one of my favorite places to eat this chicken in their tacos al carbon. I worked on West Broadway and would go after work for happy hour or for lunch, often for the tacos al carbon featuring their pollo asado and always for the tableside guacamole! But now that I live in Italy, this recipe is how I get that same chicken.
This Mexican grilled chicken recipe is one of the most versatile proteins I cook. I like to use boneless skinless chicken thighs because they stay tender even after reheating. They're really forgiving, and one batch gives us a week of varied and tasty meals.
But you can just as easily oven-roast a whole pollo asado chicken for Sunday supper. It all comes down to how you want to use the meat. More on that below.
Why You'll Love This Pollo Asado
- One marinade, 5 minutes in the blender, the fridge does the rest
- Boneless skinless thighs stay tender and reheat beautifully for a week of meals
- Grill, oven, or stovetop, no special equipment required
- Make it a spicy pollo asado with added jalapeños or serranos, or leave it plain so the kids can dig in
- Tastes like your local taqueria for a fraction of the restaurant cost
- One batch becomes tacos, quesadillas, fajitas, nachos, sandwiches, salad topper, and more
What Is Pollo Asado?
Pollo asado means grilled or roasted chicken in Spanish. In Mexican cooking, it is chicken marinated in achiote, sour orange, garlic, and spices, then grilled over charcoal until the edges char and the outside turns deep red from the achiote. It's this marinade that turns plain grilled chicken into something restaurant-worthy.
The Marinade
Everything delicious about this chicken starts with the marinade. It is built on achiote paste, fresh citrus, garlic, cilantro, black pepper, and a little umami ingredient, all blended smooth in less than five minutes. Make it spicy with jalapeños or serranos, or leave it plain so the kids can enjoy it too.
I gave the marinade recipe in its own post, including where to find achiote paste and what to use in place of sour orange when it's not in season, so it is easy to make any time of year, not just when sour orange is in season. Learn more about the ingredients and get the recipe here: pollo asado marinade.
What Cut of Chicken Is Best for Pollo Asado
This marinade works on any cut of chicken, bone-in or boneless, skin-on or skinless. The cut and type you choose comes down to how you want to serve it. Whatever cut you use, you'll need to adjust cooking times accordingly to reach an internal temperature of 165°F.
Boneless Skinless Chicken Thighs (My Go-To)
This is what I've built the recipe around because we love chicken thighs and it's the pollo asado I make most often. Boneless skinless thighs stay tender and are forgiving; they cook fast, and they reheat without drying out, which makes them perfect for turning one batch into a week of different meals. They're easy to slice or chop for tacos, chicken tortilla soup, quesadillas, fajitas, and everything else.
Whole Roasted Pollo Asado Chicken
For a Sunday supper, marinate and roast a whole chicken. Brush it all over inside and out with the marinade, seal it up, refrigerate it, and pull it out about 1 hour before cooking it to allow it to temper. Then roast it in a 350°F oven, and pull it when the thickest part of the thigh reaches 165°F. See the cooking times chart below for approximate times by weight.
Cut-Up Whole Chicken and Other Pieces
A cut-up 8-piece chicken, bone-in thighs, drumsticks, wings, or breasts all take well to this marinade. Bone-in, skin-on pieces take longer to cook than boneless, so use a thermometer to make sure everything cooks to an internal temp of 165°F. The cooking times chart below has approximate times for each cut.
How to Make Pollo Asado
Step 1. Make the marinade and pour off the portion you need for the chicken. Keep the rest separate so it never touches raw meat, and so it stays a sauce you can refrigerate or freeze for later use.
Step 2. Add the chicken to the marinade and refrigerate for at least 4 hours, but overnight works best (12 to 14 hours is my sweet spot). Because the marinade is acidic, don't go much beyond 18 hours. If you're in a rush, you can marinate for only 1 hour, but it won't taste as good as chicken that marinates for the full amount of time.
Step 3. Pat the chicken dry and brush it lightly with oil on all sides.
Step 4. On a preheated outdoor grill or grill pan set to medium-high heat on the stovetop, grill the chicken for 5 to 8 minutes per side, or until it reaches 165°F and the juices run clear. Add an extra 1 to 2 minutes per side for thicker cuts and reduce it by 1 to 2 minutes for thinner, smaller cuts.
Rest a few minutes before slicing or chopping so the juices don't just run out onto the plate. No grill or grill pan? Use the oven or stovetop methods below.
On the Grill (Outdoor BBQ Grill)
Pollo asado cooked over charcoal on the grill is, of course, the best-tasting option and how I prefer to eat this chicken. It gives you a great char and produces the best flavor.
For the outdoor BBQ, grill the chicken over medium-high direct heat (red ashy coals, not over flames), about 5 to 8 minutes per side (about 8 to 9 minutes for large thighs, less for thinner, smaller cuts), or until they reach 165°F.
In the Oven
No grill? Roast the chicken in a preheated 350°F oven until it reaches 165°F. A few minutes under the broiler on high heat will give you some char marks if you want it. See the chart below for approximate roasting times by cut (whole bird vs pieces).
In a Cast-Iron Skillet
A cast-iron skillet (or stainless steel) set over medium-high heat gives you a good sear on the stovetop. Cook boneless skinless thighs about 6 to 8 minutes per side for large pieces and a little less for smaller pieces, or until they reach 165°F.
Chicken Cooking Times by Cut
Times are approximate, so cook to an internal temperature of 165°F and use these as a guide. Boneless skinless thighs, the cut this recipe is built on, grill about 5 to 8 minutes per side depending on thickness.
| Cut | Roast 350°F | Grill |
|---|---|---|
| Whole chicken, 3 to 4 lb | 1 ¼ to 1 ½ hrs | 60 to 75 min, indirect heat |
| Skin-on, bone-in leg quarters (thigh+drumstick), 4 to 8 oz | 40 to 50 min | 10 to 15 min/side |
| Skin-on, bone-in, drumsticks or thighs, 4 oz | 35 to 45 min | 8 to 12 min/side |
| Skin-on bone-in breast, 6 to 8 oz | 30 to 40 min | 10 to 15 min/side |
| Boneless, skinless breast, 4 oz | 20 to 30 min | 6 to 8 min/side |
Times from USDA FSIS. Always cook chicken to 165°F in the thickest part, away from the bone.
What to Serve With Pollo Asado
Pollo asado turns into a full Mexican dinner with a couple of sides. I like to serve it with cilantro lime rice and restaurant-style refried beans, plus warm tortillas, Mexican crema (or sour cream), lime wedges, pico de gallo, salsa, and a little guacamole.
Ways to Use Pollo Asado Chicken
I like to keep boneless skinless thighs on hand so that I can make a batch of this chicken and use it all week for various quick dinners. Serve it whole, sliced or chopped in any of these dishes:
- Grilled chicken sandwiches
- As a healthy grilled chicken salad topper
- Served over a bed of Cilantro Lime Rice with Refried Beans
- Fajitas (recipe coming soon)
- Flautas (recipe coming soon)
- Sheet-pan chicken nachos (recipe coming soon)
- Quesadillas (recipe coming soon)
- Chicken tacos (recipe coming soon)
- Chicken al carbon enchiladas (recipe coming soon)
- Chicken tortilla soup (recipe coming soon)
How to Store and Reheat
In the refrigerator, 3 to 4 days. Keep cooked pollo asado in an airtight container. Boneless thighs reheat especially well without drying out in a preheated skillet set over medium heat with a little olive oil for just a few minutes until warmed through.
In the freezer, up to 4 months. Freeze the cooked chicken in an airtight container or freezer bag, and thaw it overnight in the refrigerator before reheating.
Pollo Asado FAQ
Pollo asado means grilled or roasted chicken in Spanish. In Mexican cooking, it usually means chicken marinated in achiote paste, sour orange, garlic, and spices, then grilled al carbon style over charcoal until the edges char.
Boneless skinless chicken thighs are my go-to because they stay tender and reheat really well (as you can see by the photos above of previously frozen, thawed, and reheated pollo asado). This tender cut is ideal for using in different dishes all week. That said, you can also use bone-in thighs, drumsticks, breasts, or even a whole chicken. Cook whichever cut you choose to 165°F.
Yes. Grilling gives you the most char, but the oven and a cast-iron skillet both work well. Roast in a preheated 350°F oven for 40-50 minutes for bone-in pieces, about 1 ¼ to 1 ½ hours for a whole chicken, or sear in a hot skillet, and cook the chicken to 165°F either way. See the cooking times chart above in this post for each type and cut.
Anywhere from 4 hours to overnight, but my sweet spot is 12 to 14 hours. While technically you can marinate it for only 1 hour and it'll be good, it won't ever be as good as a properly marinated chicken asado. Because the marinade is acidic from the citrus, do not go much past overnight, or the surface of the meat can turn soft or mushy.
165°F is the safe minimum internal temperature for all chicken, measured in the thickest part away from the bone. Dark meat like thighs is safe at 165°F, though some cooks take it to 175°F. Without a thermometer, you can insert a wooden skewer into the thickest part, and if the juices run clear, the chicken is done.
Cilantro lime rice, refried beans, a side salad or even a baked potato all make great sides for pollo asado and make it a full Mexican dinner. But you can use it in tacos, quesadillas, fajitas, and nachos (even as a pollo asado salad topper) with guacamole, sour cream, salsa, and pico de gallo.
More Easy Mexican Recipes
- Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
- Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
- How to Make Tacos al Pastor at Home
- Restaurant-Style Carne Asada Steak (For Two or a Crowd)
- Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
- Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
- Chipotle in Adobo Substitute (Easy 4-Ingredient Recipe)
- Easy Guacamole Recipe (Restaurant-Style Tableside Guacamole)
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📖 Recipe
Pollo Asado Recipe (Mexican Grilled Chicken al Carbon)
- Total Time: 12 hours 25 minutes
- Yield: 6 servings (about 3lb chicken)
- Diet: Dairy-Free, Low Calorie, Low Fat, Low-Carb
Description
This pollo asado recipe turns any cut of chicken into tender, charred grilled Mexican chicken in a bright achiote and citrus marinade. Make it on the grill, in the oven, or on the stovetop. It's perfect for any Mexican-themed meal!
Ingredients
For the marinade
- ⅔ cup fresh orange juice (155g)
- ⅓ cup fresh lime juice (70g)
- ¼ cup achiote paste (60g)
- 1 tablespoon soy sauce (15g)
- 1 tablespoon Worcestershire sauce (15g)
- 1 tablespoon whole black peppercorns (7g)
- A few sprigs fresh cilantro (3g)
- 8 garlic cloves
- 2 to 3 jalapeños (or serranos), optional
- 1 tablespoon Diamond Crystal kosher salt (10g)
For the chicken
- 3 pounds boneless skinless chicken thighs (or a whole 3 to 4 lb chicken, or mixed pieces)
- 1 tablespoon olive oil (14g), to brush
- 2 teaspoons olive oil (9g), optional, for cooking the leftover marinade to reduce it to use as a sauce
Get Recipe Ingredients
Instructions
- Make the marinade. Add all marinade ingredients to a blender and puree until completely smooth and the peppercorns have broken down.
- Divide it. Pour off 1 cup (230g) of the marinade for the chicken. Keep the remaining marinade in a separate container so it never touches raw meat and can be refrigerated or frozen for later use. For a larger bird, you can use all of it.
- Marinate the chicken. Add the chicken to the 1 cup of marinade, turn to coat, cover, and refrigerate. Anywhere from 1 hour to overnight works, and 12 to 14 hours is the sweet spot. Do not go past 18 hours, since the acidic marinade will start to soften the surface of the meat.
- Prepare the chicken to grill. Remove the chicken and discard the marinade it sat in (or cook it with a little EVOO added for 10 minutes so it's safe to consume and use in other recipes). Pat the chicken dry and brush it all over with the 1 tablespoon oil.
- Grill the chicken. Heat the grill to medium-high. Grill the thighs for 6 to 8 minutes per side, adding an extra minute per side for thicker cuts (and reducing it by a minute or two if using thinner, smaller cuts), until they reach 165°F.
- Rest and serve. Rest the chicken a few minutes, then slice or chop it for whatever you are making.
Notes
Marinade yield and the reserve. The marinade makes about 1 ½ cups. Use 1 cup for a 3 lb chicken and reserve about ½ cup, or use all of it for a larger bird. The reserved portion never touched raw meat, so you can refrigerate it up to 5 days, freeze it up to 1 year, drizzle it, or simmer it with the 2 teaspoons olive oil for 5 to 10 minutes to reduce it into a dipping sauce.
Oven method. Roast at 350°F until the chicken reaches 165°F. See the cooking chart below for approximate times by cut.
Cast-iron method. Sear over medium-high heat, about 6 to 8 minutes per side for large boneless thighs, until they reach 165°F.
Salt. Written for Diamond Crystal kosher salt. If you use Morton kosher or table salt, start with about half by volume or match by weight, since 1 tablespoon Diamond Crystal is about 10g.
Temperature is the guide, not the clock. Cook all chicken to an internal 165°F in the thickest part, away from the bone.
Food safety. Never reuse the marinade the raw chicken sat in as a sauce unless you boil it first (I like to add about 2 teaspoons (8g) of EVOO to it and cook it for 10 minutes to reduce it to a sauce consistency).
For approximate cooking times by cut and method, see the cooking times chart in the main post above. Always cook chicken to 165°F.
- Prep Time: 10 minutes
- Marinate Tiime: 12 hours (anywhere from 1 hour to overnight)
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican, Mexican & Latin, Mexican + Tex-Mex
Nutrition
- Serving Size: ⅙ of the recipe
- Calories: 284
- Sugar: 0.4g
- Sodium: 258mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 44g
- Cholesterol: 100mg
Pollo Asado Food Safety
- Cook chicken to 165°F. Use a food thermometer in the thickest part, away from the bone. Dark meat is safe at 165°F; 170 to 175°F is a texture preference.
- Marinate in the refrigerator, never on the counter.
- The marinade that touches raw chicken is not a sauce unless you boil it first. Pour off a separate portion before the chicken goes in, and see the full food-safety notes on the pollo asado marinade post.
- Leftover cooked chicken keeps 3 to 4 days in the refrigerator and up to 4 months in the freezer.
Kelly Leding says
A foolproof chicken recipe that's genuinely easy and delicious!