pollo asado recipe

This easy Pollo Asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices and achiote powder to achieve it&#x27;s signature red-orange color. Grill it, roast it in the oven or even make it in the slow cooker!

Pollo Asado

orange juice ((about 1 medium orange))

olive oil

lime juice ((about 1/2 lime))

white wine vinegar

achiote powder ((ground annatto seed)*)

coriander

coarse kosher salt

garlic ((about 3 cloves))

smoked paprika

oregano

black pepper

cumin

cloves

chicken thighs

cooking oil, (for greasing)

Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.

Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)

Prepare the grill: Preheat grill to medium heat (350°F-375°F) for indirect cooking. This means light the burners (or charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that&#x27;s been soaked in vegetable oil.

Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F. (Don&#x27;t have an instant-read thermometer? Here&#x27;s the one I recommend.)

Time to eat! Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.

Mexican pollo asado is some of the juiciest, most flavorful grilled chicken you&#039;ll ever taste. Each chicken thigh is marinated in a mix of tangy lime, orange, and a blend of spices for some kick. You&#039;ll love each tender, flavor-packed bite!

lime juice

orange juice

garlic (minced)

mexican oregano

ancho chili powder

salt

pepper

Cumin

Lime juice

Make the marinade, in a bowl add the lime juice, orange juice, garlic, oregano, cumin, achiote powder, salt, and pepper. Whisk to combine.

To a large bowl, add the chicken thighs, pour the marinade over the thighs. Be sure to get each thigh coated in the marinade. Cover the bowl and let the chicken marinade for at least 1 hour.

While the chicken is marinating, heat a grill up to between 350 and 400 degrees fahrenheit.

Once the chicken has marinated for at least an hour, place it on the preheated grill, cover and allow the chicken to grill until the internal temperature reads 165 degrees fahrenheit, about 20-30 minutes. Turn the chicken halfway through cooking.

Remove the cooked chicken and place them on a platter. Allow the chicken to rest at least 5 minutes before serving.

Thoroughly enjoyed the flavors of this recipe!!!  Wasn’t able to find Mexican oregano  so used regular oregano.  Served up with Mexican rice and fresh corn on the cob.  Thank you for providing this recipe 👍

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