Description
Pollo Asado Grilled Chicken is a flavorful Latin American dish featuring chicken marinated in a vibrant blend of citrus, garlic, and spices, then grilled to perfection. It’s tender, juicy, and perfect for any occasion.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (legs, thighs, and breasts), or a whole chicken butterflied
- 1 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 2 tablespoons achiote paste (or 1 tablespoon achiote powder)
- 2 tablespoons dried oregano, preferably Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped cilantro
- For Serving (Optional): Warm tortillas, Chopped cilantro, Diced white onion, Lime wedges, Your favorite salsa
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, combine orange juice, lime juice, apple cider vinegar, and olive oil. Add minced garlic, achiote paste (or powder), dried oregano, cumin, smoked paprika, coriander, black pepper, salt, and cayenne pepper (if using). Whisk to combine and stir in chopped cilantro. Taste and adjust seasoning.
- Marinate the Chicken: Place chicken pieces in the marinade, ensuring all pieces are submerged. Massage the marinade into the chicken. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). Turn chicken occasionally.
- Prepare the Grill: Preheat grill to medium-high heat. Clean and lightly oil grill grates.
- Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place chicken on the hot side of the grill, skin-side down. Sear for 5-7 minutes per side until browned.
- Cook Through: Move chicken to the cooler side of the grill. Continue cooking for 20-30 minutes, or until internal temperature reaches 165°F (74°C). Cover grill if browning too quickly.
- Rest and Serve: Remove chicken from grill and let rest for 5-10 minutes before serving. Serve hot with optional toppings like warm tortillas, cilantro, onion, and salsa.
Notes
- Use freshly squeezed citrus juices for the best flavor.
- Marinating overnight yields the most flavorful and tender results.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Do not overcrowd the grill; cook in batches if necessary.
- Let chicken rest before serving for maximum tenderness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: Approximately 1/6 to 1/8 of the recipe
- Calories: Varies based on chicken cut and skin
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
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