This juicy chicken recipe is marinated in a zesty blend of orange, lime, and lemon juices, enhanced with Mexican spices, garlic, and achiote powder. The result is tender, flavorful, and versatile, ideal for grilling or roasting and as a delightful main dish or addition to tacos, burrito bowls or salads.

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I recently tried making Pollo Asado and I have to say it turned out amazing. This is a grilled or roasted chicken recipe that is super tender, juicy and full of flavor.

I marinated 4 lbs chicken pieces in a mix of 1/3 cup fresh orange juice, 1/3 cup fresh lime juice, 1/4 cup fresh lemon juice and 1/4 cup olive oil. To this, I added 3 cloves minced garlic, 1 to 2 tbsp achiote powder, 1 tsp ground cumin, 1 tsp dried oregano and 1/2 tsp chili powder.

I seasoned it with salt and black pepper to taste and even threw in a small diced jalapeño for that extra spicy kick. When i grill or roast it, the spices and juices blend in a way that creates a rich and authentic flavor reminiscent of traditional Mexican Chicken Pollo Asado.

Enjoy the delicious taste while knowing it’s packed with protein and essential vitamins.

Why I Like this Recipe

I really love this pollo asado recipe for a few reasons. First, the mix of fresh citrus juices and spices gives the chicken a tangy, bold flavor that just wakes up my taste buds. Second, the marinade makes the meat super juicy and tender, which i think is awesome especially when i grill it to get that nice charred taste. Third, i like how versatile it is—sometimes i grill it and sometimes i roast it, depending on how much time i have or what mood im in. Finally, i love that any leftovers work great in tacos, burrito bowls, or even salads, so i never really get bored with it.

Ingredients

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Chicken pieces deliver quality protein and hearty flavor though skin and bone add extra taste.
A mix of fresh orange, lime, and lemon juices delivers tangy sweetness and vitamin boost.
Olive oil adds healthy fats that keep the marinade smooth and help flavors meld.
Garlic infuses a savory punch while offering unique antioxidants and natural benefits.
Achiote powder, cumin, oregano, and chili powder deliver a warm spice kick and color.
Optional diced jalapeño adds extra heat for those who love a spicy twist.

Ingredient Quantities

4 lbs chicken pieces (bone in and skin on if possible)

1/3 cup fresh orange juice

1/3 cup fresh lime juice

1/4 cup fresh lemon juice

1/4 cup olive oil

3 cloves garlic, minced

1 to 2 tbsp achiote powder

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

Salt and black pepper to taste

Optional: 1 small jalapeño, diced for extra heat

How to Make this

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1. In a large bowl, mix the fresh orange, lime and lemon juices with the olive oil, minced garlic, achiote powder, ground cumin, dried oregano, chili powder, salt, black pepper and diced jalapeño if you like some extra heat.

2. Add the chicken pieces to the mixture and make sure each piece is well coated in the marinade.

3. Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours, preferably overnight if you can wait a bit longer.

4. Preheat your grill to medium-high heat. If you’re roasting, preheat your oven to 425°F.

5. If grilling, place the chicken on the grill and cook for about 35 minutes, turning a few times so it gets a nice char on all sides.

6. If roasting, arrange the chicken on a baking sheet and roast in the oven for about 45-50 minutes, flipping halfway through for even cooking.

7. Baste the chicken a couple times with any leftover marinade during cooking to keep it extra juicy.

8. Always check that the chicken is cooked all the way through; it should reach an internal temperature of 165°F.

9. Let the chicken rest for a few minutes after cooking so the juices settle in.

10. Serve your Pollo Asado hot as a stand-alone meal or use it in tacos, burrito bowls, salads, or any dish of your liking. Enjoy!

Equipment Needed

1. A large mixing bowl to marinate the chicken
2. Measuring cups and spoons for the juices and spices
3. A knife and cutting board to mince garlic and dice the jalapeño
4. A whisk or spoon to combine the marinade ingredients
5. Plastic wrap to cover the bowl during marinating
6. A preheated grill or an oven to cook the chicken
7. Tongs for turning the chicken while it cooks
8. A baking sheet if you are opting to roast the chicken
9. A meat thermometer to check for that perfect 165°F internal temperature
10. A serving platter to dish out your delicious Pollo Asado

FAQ

What cuts of chicken works best for this recipe?

Bone in and skin on pieces is ideal coz they help keep the chicken moist and add flavor. Thighs, drumsticks, or a mix all work really well.

How long should I marinate the chicken?

It’s best to marinate the chicken for at least 2 hours, but if you can leave it in the fridge overnight then even better coz the flavors really get into the meat.

Can I use bottled citrus juices instead of fresh?

You can try bottled juices but its not the same. Fresh juices are recommended since they give a brighter, fresher flavor to the pollo asado.

What if I dont like too much heat?

You can easily leave out the jalapeño if its not your thing or reduce the amount of chili powder until it suits your taste.

Should I grill or roast the chicken?

Both methods work great. Grilling gives a slightly smoky flavor while roasting can be easier. It all depends on what equipment you have and your personal preference.

Pollo Asado Recipe (Mexican Grilled Or Roasted Chicken) Substitutions and Variations

If you dont have fresh lime juice, you can use bottled lime juice although the taste might not be as fresh.
You can swap the bone in, skin on chicken pieces with boneless thighs but know that the flavor and moisture might change a bit.
If olive oil isn’t available, vegetable oil works fine though it will give a milder flavor.
Instead of achiote powder, try a mix of smoked paprika and a little annatto powder to get a similar color and taste.
If you dont have a fresh jalapeño, canned green chilies can be used as a substitute for a touch of heat.

Pro Tips

1. Marinate the chicken for as long as you can, even overnight if possible, to let those citrus and spice flavors really soak in. It makes a huge difference in taste!

2. When you grill, keep an eye on the heat. The citrus oils can make flare-ups happen fast so don’t leave it unattended or you might end up with charred patches.

3. If you go with the oven route, remember to flip the chicken halfway through cooking. This helps it cook evenly and keeps it from drying out on one side.

4. Always check the chicken’s inside temperature with a meat thermometer. Nobody wants undercooked chicken so make sure it hits 165°F before serving.

Pollo Asado Recipe (Mexican Grilled Or Roasted Chicken)

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large mixing bowl to marinate the chicken
2. Measuring cups and spoons for the juices and spices
3. A knife and cutting board to mince garlic and dice the jalapeño
4. A whisk or spoon to combine the marinade ingredients
5. Plastic wrap to cover the bowl during marinating
6. A preheated grill or an oven to cook the chicken
7. Tongs for turning the chicken while it cooks
8. A baking sheet if you are opting to roast the chicken
9. A meat thermometer to check for that perfect 165°F internal temperature
10. A serving platter to dish out your delicious Pollo Asado

Ingredients

4 lbs chicken pieces (bone in and skin on if possible)
1/3 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup olive oil
3 cloves garlic, minced
1 to 2 tbsp achiote powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
Salt and black pepper to taste
Optional: 1 small jalapeño, diced for extra heat

Directions

In a large bowl, mix the fresh orange, lime and lemon juices with the olive oil, minced garlic, achiote powder, ground cumin, dried oregano, chili powder, salt, black pepper and diced jalapeño if you like some extra heat.
Add the chicken pieces to the mixture and make sure each piece is well coated in the marinade.
Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours, preferably overnight if you can wait a bit longer.
Preheat your grill to medium-high heat. If you're roasting, preheat your oven to 425°F.
If grilling, place the chicken on the grill and cook for about 35 minutes, turning a few times so it gets a nice char on all sides.
If roasting, arrange the chicken on a baking sheet and roast in the oven for about 45-50 minutes, flipping halfway through for even cooking.
Baste the chicken a couple times with any leftover marinade during cooking to keep it extra juicy.
Always check that the chicken is cooked all the way through; it should reach an internal temperature of 165°F.
Let the chicken rest for a few minutes after cooking so the juices settle in.
Serve your Pollo Asado hot as a stand-alone meal or use it in tacos, burrito bowls, salads, or any dish of your liking. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.