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Pollo Asado Recipe (Mexican Grilled Chicken) Recipe

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3.9 from 42 reviews

This traditional Pollo Asado recipe features a succulent Mexican grilled chicken marinated in a vibrant blend of citrus juices, achiote paste, and aromatic spices. Perfectly grilled to juicy perfection with a crispy skin, it’s served with classic sides like warm corn tortillas, Mexican rice, refried beans, and fresh salsa verde, offering an authentic taste of Mexican cuisine.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 3-4 lb. whole chicken, spatchcocked
  • 1/4 white onion, chopped
  • 2 garlic cloves, chopped
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 tablespoons achiote paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1/4 cup chopped cilantro stems
  • 2 tablespoons olive oil

To Serve

  • Corn tortillas, warmed
  • Lime wedges
  • Grilled scallions
  • Mexican rice
  • Refried beans
  • Salsa verde
  • Chopped cilantro

Instructions

  1. Prep the Chicken: Spatchcock the whole chicken by removing the backbone and flattening it. Place the chicken in a large glass or ceramic baking dish or a 2-gallon ziplock bag. Season the entire chicken evenly with salt and pepper.
  2. Make the Marinade: Combine chopped white onion, garlic cloves, orange juice, lime juice, achiote paste, ground cumin, ground coriander, dried oregano, kosher salt, chopped cilantro stems, and olive oil in a food processor or blender. Blend until the mixture is smooth.
  3. Marinate the Chicken: Pour the marinade over the chicken, ensuring it is thoroughly coated. Work the marinade into every part of the chicken. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 24 hours to allow flavors to deeply penetrate.
  4. Preheat the Grill: Clean the grill grates thoroughly and lightly grease them. For gas grills, preheat burners on one side to medium heat for 15 minutes, aiming for 400°F. For charcoal grills, push the hot coals to one side creating a two-zone cooking area.
  5. Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken breast-side up on the cooler side of the grill, right next to the direct heat but not over it. Cover and grill for about 1 hour, turning the chicken 180 degrees every 15 minutes to ensure even cooking. Use a meat thermometer to check that the thickest part reaches 165°F.
  6. Crisp the Skin: Once cooked through, flip the chicken skin-side down directly over the heat for 3-5 minutes to crisp the skin to a beautiful golden-brown finish. Watch carefully to avoid burning.
  7. Rest and Serve: Remove the chicken from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute for maximum juiciness. Slice the chicken and serve it with warmed corn tortillas, lime wedges, grilled scallions, Mexican rice, refried beans, salsa verde, and chopped cilantro for an authentic dining experience.

Notes

  • For even cooking, be sure to spatchcock the chicken properly by removing the backbone and flattening it.
  • Marinating for 24 hours will intensify the flavors but 4 hours is sufficient if short on time.
  • If you don’t have achiote paste, a mixture of paprika and mild chili powder can be used as a substitute though the flavor will differ slightly.
  • Use a meat thermometer to ensure the chicken is perfectly cooked for safety and best texture.
  • Letting the chicken rest after grilling helps retain moisture and results in juicier meat.
  • Serve with traditional sides to balance the richness of the grilled chicken with fresh and savory accompaniments.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/pollo-asado-recipe-mexican-grilled-chicken-recipe/