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Make juicy, flavorful pollo asado at home! This easy recipe brings authentic Mexican grilled chicken to your table with bold citrus marinade and two easy cooking options: grill or oven. It’s perfect for filling tacos, building burrito bowls, or prepping easy meals for the week. It’s also great for Cinco de Mayo celebrations, backyard BBQs, and warm-weather cookouts!
What is Pollo Asado?
Pollo Asado is a traditional Mexican dish featuring chicken marinated in a vibrant blend of citrus juices, garlic, and spices, then grilled or roasted to juicy perfection. “Pollo” means chicken, and “asado” refers to grilling or roasting. Often served with rice, beans, and tortillas, pollo asado can also fill tacos, burritos, and bowls.
Some versions of pollo asado include achiote powder, which adds a rich red color and earthy flavor. While traditional, achiote is completely optional for authentic flavor.
Why You’ll Love This Pollo Asado
After testing several homemade versions, I created a pollo asado recipe that’s packed with authentic Mexican flavors using simple, easy-to-find ingredients. It’s tender, juicy, and incredibly versatile.
You’ll get the most charred, smoky flavor from grilling, but baking in the oven works beautifully too. It’s the perfect easy weeknight dinner or weekend BBQ recipe, ready to impress everyone at the table!
If you love recreating restaurant favorites at home, you might also enjoy my Instant Pot Chicken Fajitas — another easy and flavorful Mexican-inspired dish! Want more bold Mexican flavors? Try my Cauliflower Mexican Rice.
Ingredients You’ll Need
The key to this juicy, flavorful chicken is the citrusy marinade. Here’s what you need:
- Chicken: I used whole chicken legs for maximum juiciness, but bone-in thighs, boneless thighs, or breasts all work well.
- Onion: Adds savory depth.
- Garlic: Essential for bold, aromatic flavor.
- Fresh orange juice: Sweet citrus base for the marinade.
- Fresh lime juice: Adds bright acidity.
- Avocado oil or olive oil: Helps the marinade penetrate the meat.
- Ground cumin: Warm, earthy spice.
- Sea salt: Enhances all the flavors.
- Oregano or Mexican oregano: Adds a traditional herbal note.
- Ground black pepper: A touch of heat.
Using fresh citrus is crucial for authentic flavor! If you love citrus-forward dishes, be sure to check out my Lemon Garlic Chicken Drumsticks too.
Step-by-Step Instructions
Step 1: Make the Marinade. Blend the onion, garlic, citrus juices, oil, and spices until smooth.
Step 2: Marinate the Chicken. Place the chicken in a large resealable bag. Pour the marinade over the chicken. Seal and marinate in the fridge for 2 to 8 hours, turning occasionally.
Step 3: Cook the Chicken– Grill Method
- Preheat grill to medium (350°F). Grease grates.
- Place chicken skin-side down over direct heat. Cover and grill for 10 minutes.
- Flip chicken, move to indirect heat, and baste with marinade.
- Cover and cook 25-30 minutes, basting 2-3 more times, until the thickest part reaches 165°F.
- Rest for 5 minutes before serving.
Oven Method:
- Preheat oven to 400°F. Line a baking dish with parchment paper.
- Arrange chicken in a single layer.
- Bake for about 40 minutes, basting halfway through.
- Rest for 5 minutes before serving.
Expert Tips for Perfect Pollo Asado
- Use bone-in, skin-on chicken for the juiciest results.
- No need to pound the meat if using dark meat cuts.
- Use fresh citrus for the brightest flavor.
- Marinate for at least 2 hours — but 8 hours is best!
- Don’t over-marinate beyond 8 hours, or the citrus will toughen the meat.
- Use an instant-read thermometer to guarantee perfect doneness. I love this one.
These tips also works great when making my juicy Paleo Huli Huli Chicken on the grill!
How to Serve Pollo Asado
Serve this flavorful chicken with a variety of sides or as part of a taco or burrito bowl. Some favorites include:
- Grilled corn on the cob
- Warm tortillas (try Siete Foods Tortillas)
- Refried or black beans
- Mexican rice or cilantro lime rice
- Pico de gallo, salsa, or blueberry salsa
- Guacamole
- Tostones
- Lettuce wraps for a Whole30 option
- Fresh cilantro
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Defrost overnight before reheating.
Recipe FAQs
For the juiciest, most flavorful pollo asado, marinate the chicken for at least 2 hours, but ideally 6–8 hours. Avoid marinating longer than 8 hours, as the citrus can start to toughen the meat.
Yes! While grilling gives the chicken smoky charred flavor, baking it in the oven at 400°F still produces juicy, flavorful pollo asado. Just baste it halfway through for maximum flavor.
No — achiote is traditional in some versions, but it’s not required for delicious flavor. This recipe uses a citrus-based marinade that keeps the chicken juicy and packed with vibrant Mexican taste.
More Mexican-Inspired Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Authentic Pollo Asado Recipe (Grilled or Oven-Baked)
Video
Ingredients
- 4 whole chicken legs, or 2-3 lbs of your favorite cut of chicken
- 1/2 onion, roughly chopped
- 5 garlic cloves, smashed and peeled
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice
- 2 tbsp avocado oil, or olive oil
- 2 tsp cumin
- 2 tsp sea salt
- 1 tsp oregano
- 1 tsp ground black pepper
Instructions
- Place the chicken in a large resealable bag.4 whole chicken legs
- Combine the rest of the ingredients in a blender and blend until smooth to make a marinade.1/2 onion, 5 garlic cloves, 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp avocado oil, 2 tsp cumin, 2 tsp sea salt, 1 tsp oregano, 1 tsp ground black pepper
- Pour the marinade over the chicken and seal.
- Marinate in the refrigerator for 2 to 8 hours, turning the bag once.
- When ready to cook, remove the chicken from the marinade and set the marinade aside.
Grill Method
- Preheat grill to 350 degrees F, and grease the grill grates to prevent from sticking.
- Place the chicken skin-side down over direct heat and cover for 10 minutes, until browned and crispy.
- Flip the chicken and place over indirect heat. Baste the skin with the marinade.
- Cover and grill for 25-30 minutes, basting with the marinade 2-3 more times. The chicken is done when the thickest part of the meat reaches 165 degrees F.
- Rest chicken for 5 minutes before serving.
Oven Method
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place chicken on the baking sheet in a single layer.
- Bake for about 40 minutes with skin-side up. Baste with the marinade halfway through. The chicken is done when the thickest part of the meat reaches 165 degrees F.
- Rest chicken for 5 minutes before serving.
Notes
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- Use bone-in, skin-on chicken for the juiciest results.
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- No need to pound the meat if using dark meat cuts.
-
- Use fresh citrus for the brightest flavor.
-
- Marinate for at least 2 hours — but 8 hours is best!
-
- Don’t over-marinate beyond 8 hours, or the citrus will toughen the meat.
-
- Use an instant-read thermometer to guarantee perfect doneness. I love this one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This marinade is SO good. I cooked these in the oven and I should probably have taken them out sooner, but they were still tender. Served with Mexican cauli-rice for a perfect dinner.
That citrus and garlic combo is delicious!! We did chicken quarters on the grill and the meat stayed juicy and tender. We’ll definitely be making this again!
I did the oven version with chicken thighs tonight. Subbed lemon juice for orange juice. DELICIOUS and so easy! Don’t sleep on this gem.