Description
This Best Pollo Asado Recipe features juicy chicken marinated in fresh orange juice, lime juice, garlic, achiote, and Mexican-inspired spices. A flavorful chicken dinner with bright citrus notes and beautiful reddish-orange color.
Ingredients
Scale
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 3–4 garlic cloves minced or 1 tablespoon garlic paste
- 1 tablespoon achiote powder (ground annatto seed or achiote paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican preferred)
- 2 teaspoons sea salt or Kosher salt
- 1/2 teaspoon ground black pepper
- 3 pounds chicken thighs legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat.
- Lime wedges, chopped cilantro
Instructions
- In a medium mixing bowl, combine the orange juice, lime juice, and olive oil.
- Add the minced garlic or garlic paste, achiote powder, ground cumin, ground coriander, dried oregano, salt, and black pepper. Whisk until evenly combined.
- Trim any excess fat from the chicken and place the pieces in a large resealable food-safe bag or covered container.
- Pour the marinade over the chicken, turning the pieces to coat all sides evenly.
- Cover or seal and refrigerate while the chicken marinates. Turn occasionally if needed to distribute the marinade.
- Remove the chicken from the refrigerator when ready to cook. Allow excess marinade to drip off.
- Cook using your preferred suitable cooking method, adjusting the cooking time according to the chicken cut, size, and whether it is bone-in or boneless. Turn as needed for even cooking and browning.
- Check the thickest part of each piece with a food thermometer. The chicken is ready when it reaches an internal temperature of 165°F (74°C), away from the bone.
- Transfer the cooked chicken to a serving platter and allow it to rest briefly.
- Garnish with chopped cilantro and lime wedges. Serve warm.
Notes
- Chicken thighs, legs, and breasts can all be used. Different cuts and sizes will require different cooking times.
- Use either 3–4 minced garlic cloves or 1 tablespoon of garlic paste.
- Ground annatto seed can replace achiote powder, and achiote paste is another option. Keep the chicken refrigerated while marinating.
- Prep Time: 15 minutes
- Cook Time: 25–40 minutes
- Category: Recipes
- Method: Grilled or Roasted
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Best Pollo Asado Recipe, Pollo Asado Chicken, Mexican Marinated Chicken, Citrus Chicken Marinade, Achiote Chicken, Mexican Chicken Dinner