Chicken Asado Recipe (Pollo Asado)
Deliciously marinated Chicken Asado filled with Latin flavors, perfect for summer cookouts or easy weeknight meals.
Equipment
- grill
- oven
- baking sheet
- large bowl
- plastic bag
Ingredients
Marinade Ingredients
- 4-5 pounds bone-in chicken thighs remove the skin
- ⅓ cup olive oil
- ½ cup orange juice
- ¼ cup lime juice
- 1 small yellow onion chopped
- 6 cloves garlic minced
- 2 ounces achiote paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon pepper
- 1 teaspoon chipotle chile pepper
Instructions
Marinate Chicken
- Whisk all marinade ingredients together in a large bowl or freezer bag. Add chicken and turn to coat. Marinate in the refrigerator for 4 to 24 hours. Let sit at room temperature for 20-30 minutes before cooking.
Grill Chicken
- Preheat the grill to medium-high heat, 425-450°F. Clean and grease grates with vegetable oil. Grill chicken skin side down for 5-7 minutes per side until cooked through (internal temperature 175°F). Rest for 5 minutes before slicing.
Oven Chicken
- Line a baking sheet with foil and spray with cooking spray. Add chicken in a single layer. Bake at 400°F for 25-35 minutes until internal temperature reaches 175°F.
Serve
- Serve pollo asado with warm tortillas, Mexican street corn, pita colada fruit salad, and other favorite side dishes.
Notes
Achiote paste gives the Pollo Asado its signature red-orange color and flavor. If you can’t find it, check ethnic grocery stores or order online.
Nutrition
Serving: 1portionCalories: 450kcalCarbohydrates: 8gProtein: 34gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 2mgIron: 8mg
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