Pollo Asado

My family can’t get enough of my pollo asado recipe. Featuring marinated oven-baked chicken coated in a citrus, garlic, and chili mix, it’s deceptively easy to make at home!

If I only have 30 minutes to get dinner on the table, chicken is almost always my protein of choice. When I need a chicken recipe that’s miles above the rest, I make asado chicken.

MY OTHER RECIPES

It’s as simple to make as baked chicken breast, but with a little garlic, citrus, and a handful of spices, you get chicken that’s crispy on the outside, juicy in the center, and layered with bold Mexican flavors.

What is pollo asado?

The Spanish word “pollo” translates to chicken, and “asado” means roasted or grilled. Thus, this dish roughly translates to roasted chicken. Similar to lechon asado, what makes it unique is the blend of citrus, herbs, and authentic Mexican spices.

Why I love this recipe

Oven and grill options. While we prefer to roast our pollo, I also tested it on the grill and oven.
Easy. Just marinate the chicken and let it bake in the oven.
Perfect texture. It’s crisp and lightly charred on the outside yet tender in the center.
Leftover and freezer-friendly. I love to meal prep this asado recipe, and it’s easy to make extra and freeze it for another day.
Perfect for hosting. There’s no more work to make this dish than air fryer chicken thighs, yet it’s more impressive for feeding a crowd.

Key ingredients

Chicken thighs. I prefer skin-on and bone-in chicken thighs for this recipe as it yields the juiciest results. If you’d rather use boneless chicken thighs or chicken breasts, reduce the cooking time.
Citrus juices. I used lime juice and orange juice. Freshly squeezed juice is preferred but not necessary.
Olive oil. To give the chicken a crust.
Vinegar. For zesty flavor and tang. I prefer white vinegar or apple cider vinegar.
Achiote paste. Achiote paste is a condiment blending ground achiote seeds with other spices. It has a sweet, smoky, and peppery flavor, and it gives the chicken its red color. I can find the paste at most grocery stores, but if you can’t, make some using my recipe in the recipe card or use 4 tablespoons of achiote powder.
Garlic. Use either freshly minced garlic or bottled garlic over the powdered stuff.
Mexican spices. I used a blend of Mexican oregano, ground cumin, black pepper, onion powder, and salt.

How to make pollo asado

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Marinade. Place the chicken in a bowl. Mix the marinade ingredients and pour marinade over the chicken. Cover the bowl and marinate it in the fridge.

Step 2- Prep. Let the chicken come to room temperature. Preheat the oven and line a baking sheet with parchment paper.

Step 3- Bake. Bake the chicken until it’s crispy and reaches an internal temperature of 165F.

Arman’s recipe tips

Let the chicken rest. As with any chicken recipe (especially ones with darker meat), let the chicken rest for 4-5 minutes before serving. This allows the internal juices to re-distribute.
Marinate for longer. Thirty minutes is perfectly fine, but if time allows, I prefer marinating it for at least 4 hours or overnight.
Reserve some marinade. I like to baste the chicken regularly throughout the cooking process with the leftover marinade, as this adds more flavor and moisture to the meat.
Keep an instant read thermometer handy. This is by far my most used kitchen tool. It helps prevent overcooking (or undercooking) the chicken. Make sure the temperature reaches at least 165F before pulling from the oven.

Frequently asked questions

Can I cook a whole chicken asado style?

Yes! If you have a whole chicken, you can easily modify this recipe. Coat the chicken in the marinade mixture (making sure to get in every nook and cranny), then bake at 450F for at least 45 minutes or until the internal temperature reaches 165F.

Is pollo asado spicy?

While there are some spicy elements in the marinade, this dish is not overtly spicy, so even those who are chili-averse can enjoy it.

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5 from 41 votes

My Mexican pollo asado features marinated and baked chicken that is full of flavor and always juicy. Enjoy it on its own, or use the chicken in tacos, bowls, and more. Watch the video below to see how I make this in my kitchen.

Servings:

Cook:30minutes mins

Total:30minutes mins

Ingredients 1x2x3x

▢6 bone-in chicken thighs skin-on
▢1 small orange juiced
▢1 small lime juiced
▢2 tablespoons olive oil
▢1 tablespoon vinegar
▢2 tablespoons achiote paste * See notes
▢3 cloves garlic crushed
▢1 teaspoon oregano dried
▢1 teaspoon cumin dried
▢1 teaspoon black pepper
▢1 teaspoon onion powder
▢1 teaspoon salt

Instructions

Whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, garlic, oregano, cumin, black pepper, onion powder and salt.
Add the chicken, cover the bowl, and refrigerate for at least 30 minutes or up to four hours.
Preheat the oven to 200C/400F and let the chicken sit at room temperature.
Lightly grease a large baking tray and arrange the marinated chicken thighs on it.
Bake the chicken for 28-30 minutes or until the chicken reaches an internal temperature of 165F.

Notes

* Homemade achiote paste: 3 tablespoons annatto seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1 teaspoon dried oregano, 4 garlic cloves, minced, 1/4 cup orange juice, 2 tablespoons white vinegar, and 1/4 teaspoon salt.

Toast the annatto seeds, cumin seeds, black peppercorns, and cloves until fragrant. Grind toasted spices into a powder. Blend with garlic cloves, oregano, orange juice, white vinegar, and salt to a paste consistency.

Grilled option: Clean the grill grates and lightly grease them, then add the chicken. Grill the chicken for 5-7 minutes on one side, then flip and grill for another 4-5 minutes. Continue grilling the chicken until the chicken reaches an internal temperature of 165F.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.

TO FREEZE: Let the chicken cool completely, then wrap each piece in aluminum foil, place in a freezer bag, and freeze for 3 months.

TO REHEAT: Bake leftovers at 350F/177C for 10-12 minutes or microwave in 30-second intervals until warm.

Variations

Sides. Serve it with warm tortillas, beans, and coconut milk rice for a complete dish.
Toppings. Add pico de gallo or guacamole to balance the spiciness of the chicken.
Serve the chicken in tacos, burritos, air fryer quesadillas, or taco bowls.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 5gProtein: 19gFat: 24gSodium: 476mgPotassium: 296mgFiber: 1gVitamin A: 142IUVitamin C: 12mgCalcium: 33mgIron: 1mgNET CARBS: 4g