Easy homemade pollo asado – juicy, flavorful, and perfectly grilled 35 Minutes
Table of Contents
Pollo Asado Recipe: The Ultimate Grilled Citrus Chicken
If you’ve ever wanted to bring the vibrant, tangy, and smoky flavors of a Mexican taqueria right to your backyard, this Pollo Asado recipe is your secret weapon. This isn’t just grilled chicken; it’s chicken transformed by a bright, garlicky citrus marinade that caramelizes on the grill, creating juicy, flavorful meat with a slightly charred, irresistible exterior. It’s the star of taco night, the hero of meal prep bowls, and the easiest way to feed a crowd with something truly special.
Why You’ll Love This Recipe
- Bursting with Authentic Flavor: The combination of fresh orange, lime, garlic, and warm spices creates a marinade that permeates every bite.
- Juicy & Tender Every Time: The citrus juice in the marinade gently tenderizes the chicken, ensuring it stays incredibly moist, even on the grill.
- Meal Prep Champion: Make a big batch—it’s fantastic in leftovers, salads, and wraps throughout the week.
- Incredibly Versatile: Serve it in tacos, over rice, in salads, or simply with grilled veggies.
- Simple Process, Impressive Results: While it requires a few hours to marinate, the active cooking time is minimal, and the payoff is huge.
Ingredients Section
For the most authentic flavor, fresh juice is key.
- 4 lbs bone-in, skin-on chicken thighs and drumsticks (or 2.5 lbs boneless, skinless chicken thighs)
- 1 cup fresh orange juice (from 3-4 oranges)
- ½ cup fresh lime juice (from 4-5 limes)
- 8 cloves garlic, minced
- ¼ cup olive oil
- 1 tbsp dried oregano (Mexican oregano if available)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder or ancho chili powder
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- For serving: Corn tortillas, chopped cilantro, diced onion, lime wedges, salsa.
Step-by-Step Preparation
- Make the Marinade: In a large bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, oregano, cumin, smoked paprika, chili powder, salt, and pepper.
- Marinate the Chicken: Place the chicken in a large resealable bag or shallow dish. Pour the marinade over it, ensuring all pieces are coated. Seal or cover and refrigerate for at least 4 hours, ideally overnight.
- Preheat and Prep: Preheat your grill to medium-high heat (about 400°F). Remove chicken from the marinade, letting excess drip off. Discard the used marinade.
- Grill the Chicken: Place the chicken on the grill. Cook for 6-8 minutes per side for boneless thighs, or 10-12 minutes per side for bone-in pieces, until the internal temperature reaches 165°F and the outside is nicely charred.
- Rest and Serve: Transfer the grilled chicken to a clean plate or cutting board. Tent loosely with foil and let it rest for 5-10 minutes. Slice or shred, then serve with your favorite sides.
Pro Tips & Variations
- No Grill? No Problem! You can cook this in a preheated oven at 425°F on a baking sheet for 25-30 minutes (boneless) or 35-45 minutes (bone-in), or in a hot cast-iron skillet on the stove.
- For Maximum Flavor: Don’t rush the marinade. Overnight is best. If using wooden skewers for smaller pieces, soak them in water for 30 minutes first.
- Adjust the Heat: Add 1-2 chopped chipotle peppers in adobo sauce to the marinade for a smoky, spicy kick.
- Make it a Bowl: Serve your pollo asado over cilantro-lime rice with black beans, pico de gallo, and guacamole for a complete meal.
Serving Suggestions
This pollo asado is incredibly versatile. For a classic street taco experience, serve it on warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Turn it into a hearty salad by slicing it over chopped romaine with corn, black beans, avocado, and a creamy cilantro-lime dressing. It also pairs beautifully with simple sides like Mexican Street Corn (Elote) or a refreshing Cucumber Tomato Salad. For another fantastic grilled chicken recipe with bold flavors, try our Easy Portuguese Peri Peri Chicken.
Nutrition Information
- Calories: ~320
- Carbohydrates: 6g
- Protein: 28g
- Fat: 20g
- This dish is high in protein and provides vitamin C from the fresh citrus. Using skinless chicken reduces the fat content.
Storage & Reheating Instructions
- Fridge: Store cooled chicken in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container or bag for up to 3 months. Thaw in the fridge overnight.
- Reheating Best Practices: Reheat gently in a skillet with a tiny splash of water or chicken broth to keep it moist, or in the microwave at reduced power. You can also re-crisp the skin under a broiler for a minute.
FAQ Section
What cut of chicken is best for pollo asado?
Bone-in, skin-on chicken thighs are traditional and yield the most juicy, flavorful result. Boneless, skinless thighs are easier for tacos and bowls and cook faster.
Can I use bottled citrus juice?
Freshly squeezed is highly recommended for the best bright, non-bitter flavor. Bottled juice can work in a pinch but may taste slightly artificial.
How long should I marinate the chicken?
A minimum of 4 hours is needed, but marinating overnight (8-12 hours) is ideal for the deepest flavor penetration.
Is pollo asado spicy?
This recipe as written is not spicy but is very flavorful. The chili powder adds depth, not heat. To add spice, include a diced jalapeño or serrano pepper in the marinade.
Mastering this pollo asado opens up a world of easy, flavorful dinners. The method of using a bright, acidic marinade is a fantastic technique for tenderizing and flavoring proteins. You can use a similar approach with our Easy Greek Chicken Bowls Recipe, which uses lemon and herbs. If you love the convenience of one-pan meals, our Easy One-Pot Chicken Shawarma Rice is another must-try. And for a completely different but equally delicious chicken dish, our Easy Sticky Garlic Chicken Noodles is a family favorite.
This recipe celebrates the authentic flavors of Mexican grilled chicken, where a simple, citrus-based marinade creates incredibly tender and flavorful results. The technique of combining fresh citrus with aromatic spices is a cornerstone of this cuisine, as beautifully demonstrated in the detailed Pollo Asado recipe on Lemon Blossoms.
Pollo Asado (Mexican Grilled Chicken)
Ingredients
Equipment
Method
- In a large bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, oregano, cumin, smoked paprika, chili powder, salt, and black pepper to create the marinade.
- Place chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal or cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat your grill to medium-high heat (about 400°F/200°C). Remove chicken from the marinade, letting excess drip off. Discard the used marinade.
- Place chicken on the hot grill. Cook for 10-12 minutes per side for bone-in pieces (or 6-8 mins per side for boneless), until internal temperature reaches 165°F and the exterior is nicely charred.
- Transfer chicken to a plate, tent loosely with foil, and let rest for 5-10 minutes. Slice, shred, or serve whole with lime wedges, cilantro, and onions.
Notes
Ready to make your next cookout unforgettable? Save this pin to your “Grilling Recipes” board on Pinterest so you can find this pollo asado recipe all summer long! We love seeing your dishes—tag us in your photos. For more easy, flavor-packed recipes that bring the world to your dinner table, explore our entire collection of global-inspired meals.