Description
This Pollo Asado recipe features juicy, bone-in chicken thighs marinated in a vibrant mix of citrus juices, garlic, achiote paste, and warm Mexican spices. Grilled or oven-roasted to perfection, this deeply flavorful chicken is perfect for tacos, bowls, or served with rice and beans.
Ingredients
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4–5 lbs bone-in chicken thighs, skin removed
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⅓ cup olive oil
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½ cup orange juice
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¼ cup lime juice
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1 small yellow onion, chopped
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6 garlic cloves, minced
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2.5 oz achiote paste
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1 Tbsp ground coriander
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1 Tbsp ground cumin
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1 Tbsp kosher salt
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2 tsp smoked paprika
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2 tsp dried oregano
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1 tsp black pepper
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1 tsp chipotle chili pepper
Instructions
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Whisk all marinade ingredients in a large bowl or zip-top bag.
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Add chicken, coat well, and marinate for 4 to 24 hours in the fridge.
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Let chicken sit at room temp for 20–30 minutes before cooking.
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Grill Method: Preheat grill to 425–450°F. Grill chicken 5–7 minutes per side until internal temp is 175°F.
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Oven Method: Preheat oven to 400°F. Bake chicken on a lined sheet for 25–35 minutes or until internal temp hits 175°F.
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Rest 5 minutes before slicing. Serve with tortillas, rice, beans, or salsa.
Notes
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For maximum flavor, marinate overnight.
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Achiote paste is key for authentic color and taste—don’t skip it.
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For extra crispiness, broil for the last 2–3 minutes of cooking.
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Adjust chipotle chili to taste for a milder or spicier result.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Mexican, Latin-Inspired