Description

This authentic Pollo Asado recipe brings juicy, bold Mexican flavor to your backyard grill! Chicken is marinated in a citrusy, smoky blend of spices, then grilled until tender and charred. Perfect for tacos, burrito bowls, or served with rice and salsa. A vibrant, crowd-pleasing favorite!

Ingredients

2 lbs bone-in or boneless chicken thighs (or drumsticks)

1/4 cup orange juice

2 tbsp lime juice

2 tbsp olive oil

2 tbsp white vinegar

3 garlic cloves, minced

1 tbsp achiote paste (or 1 tsp paprika + 1 tsp annatto powder)

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

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Instructions

1. In a large bowl, whisk together orange juice, lime juice, olive oil, vinegar, garlic, achiote paste, and spices.

2. Add chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours (preferably overnight).

3. Preheat grill or grill pan to medium-high heat. Oil the grates.

4. Grill chicken 5–7 minutes per side (longer for bone-in) until charred and internal temp reaches 165°F.

5. Let rest for 5 minutes before slicing.

6. Serve with warm tortillas, rice, salsa, or in burrito bowls.

Notes

• Achiote paste gives traditional flavor—find it in Latin markets or online.

• Boneless chicken grills faster but bone-in gives juicier results.

• Leftovers are amazing in tacos, salads, or quesadillas.