Easy Pollo Asado Recipe
Zesty, citrus-marinated chicken grilled until smoky and juicy. A weeknight-friendly take on classic pollo asado.
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Servings:
Ingredients
Main Ingredients
- 3 lb bone-in, skin-on chicken thighs
- 0.75 cup fresh orange juice
- 0.25 cup fresh lime juice
- 3 tbsp olive oil
- 1.5 tbsp apple cider vinegar
- 2.5 tsp minced garlic
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp ground annatto (achiote) powder optional but traditional
- 2 tsp kosher salt or to taste
- 1 tsp black pepper
- 1 tsp orange zest
- 2 tbsp minced jalapeño seeded for less heat
- 0.5 cup thinly sliced onion
- 0.25 cup chopped fresh cilantro divided for garnish
Instructions
Preparation Steps
- Whisk orange juice, lime juice, olive oil, vinegar, garlic, oregano, cumin, paprika, annatto, zest, jalapeño, salt, and pepper.
- Stir in the sliced onion. Reserve about 1/4 cup marinade for basting; set aside.
- Toss chicken in the remaining marinade to coat well. Chill 30 minutes and up to 8 hours.
- Heat a grill to medium-high (about 425°F). Oil the grates lightly.
- Shake excess marinade off chicken. Grill skin side down until well marked, 6–8 minutes.
- Flip, cover the grill, and cook 12–18 minutes more, basting once with the reserved marinade. Aim for 165°F inside.
- If browning too fast, move pieces to a cooler zone. Grill the onions in a basket until tender, if desired.
- Rest chicken 5 minutes. Sprinkle with cilantro and serve with the grilled onions.
Notes
Variation: Roast at 425°F on a rimmed sheet pan for 30–35 minutes, broiling the last 2 minutes to crisp the skin. For deeper color, add 1 tbsp achiote paste in place of the annatto and paprika.
Serving/Storage: Serve with warm tortillas and avocado. Refrigerate leftovers up to 4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Pollo Asado Recipe flavors. All ingredient ratios and instructions are independently developed.