Authentic Pollo Asado Recipe (Grilled or Oven-Baked)
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 Cinco de Mayo celebrations, backyard BBQs, and warm-weather cookouts!
Servings: 4 servings
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.
Video
Notes
-
- 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.
Nutrition
Serving: 1whole chicken leg | Calories: 373kcal | Carbohydrates: 8g | Protein: 22g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 1275mg | Potassium: 394mg | Fiber: 1g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg