Description
Pollo Asado sizzles with authentic Mexican flavors that bring your dinner table to life. Tender chicken marinated in zesty citrus and smoky spices delivers a simple yet incredible meal perfect for family gatherings.
Ingredients
Scale
Main Ingredients:
- 3 pounds chicken parts
Marinade Liquid Base:
- ½ cup orange juice
- ¼ cup lime juice
- 3 tablespoons extra-virgin olive oil
Spices and Seasonings:
- 3 garlic cloves
- 2 teaspoons fine sea salt
- 1 tablespoon ground annatto seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground black pepper
Instructions
- Blend ½ cup orange juice, ¼ cup lime juice, 3 tablespoons olive oil, 3 garlic cloves, annatto, cumin, coriander, oregano, 2 teaspoons salt, and ½ teaspoon pepper into a smooth marinade in a large bowl.
- Submerge 3 pounds of chicken parts completely in the marinade. Massage the liquid into the meat ensuring full coverage. Let sit for 30 minutes at room temperature.
- Heat your grill to medium-high, creating two temperature zones with direct and indirect heat around 375-400 degrees Fahrenheit.
- Remove chicken from marinade, letting excess drip off. Pat chicken pieces dry with paper towels to promote better browning.
- Place chicken on the grill’s direct heat zone. Cook for 5-7 minutes per side, developing a rich golden-brown exterior.
- Transfer chicken to the indirect heat zone. Continue cooking until the internal temperature reaches 160-165 degrees Fahrenheit, approximately 10-15 minutes.
- Remove chicken from grill. Tent loosely with aluminum foil and allow to rest for 10 minutes, which helps redistribute internal juices.
- Garnish with fresh cilantro leaves and lime slices before serving. Slice chicken against the grain for maximum tenderness.
Notes
- Select bone-in, skin-on chicken pieces for maximum flavor and juiciness during grilling or roasting.
- Thoroughly pat chicken dry before marinating to help the seasoning adhere and create a beautiful crisp exterior.
- For deeper flavor, marinate overnight in the refrigerator, but never more than 24 hours to prevent the acid from breaking down the meat’s texture.
- When grilling, use a meat thermometer to check doneness and avoid overcooking, which can make the chicken tough and dry.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg