Pollo Asado

4.64 from 33 votes

This easy Pollo Asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices and achiote powder to achieve it's signature red-orange color. Grill it, roast it in the oven or even make it in the slow cooker!

Prep Time5 mins

Cook Time30 mins

MARINATING TIME2 hrs

Total Time2 hrs 35 mins

Course: Main

Cuisine: Mexican

Servings: servings

Calories: 306kcal

Author: Isabel Eats

Ingredients

1/4 cup orange juice (about 1 medium orange)
2 tablespoons olive oil
1 tablespoon lime juice (about 1/2 lime)
1 tablespoon white wine vinegar
1 tablespoon achiote powder (ground annatto seed)*
1 tablespoon ground coriander
1 tablespoon coarse kosher salt
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/8 teaspoon ground cloves
2-3 pounds chicken thighs or legs, trimmed of excess skin and fat (I used skin-on bone-in thighs, but you can use skinless and/or boneless if you prefer)
cooking oil, for greasing

Instructions

Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.
Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)
Prepare the grill: Preheat grill to medium heat (350°F-375°F) for indirect cooking. This means light the burners (or charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.
Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F. (Don't have an instant-read thermometer? Here's the one I recommend.)
Time to eat! Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.

Notes

Don't have achiote powder? You can leave it out completely or substitute regular paprika in its place. It won't quite have the same flavor, but it will still be delicious!
Not a fan of skin-on bone-in chicken? You can use skinless boneless chicken thighs or chicken breasts, too! Just make sure to adjust cooking times accordingly.
To make in the oven - Marinate chicken according to instructions above. Remove chicken from marinade and shake off any excess liquid. Place chicken on a baking sheet lined with parchment paper or foil and bake in a 400°F oven for 30-40 minutes depending on the thickness of the chicken. The internal temperature should read at least 165°F on an instant-read thermometer.
To make in the slow cooker - Add all ingredients into a large slow cooker. Add 1/2 cup chicken broth or water, mix together to coat the chicken and cover. Cook on low for 6-7 hours or on high for about 3 hours.
Nutritional information calculated using 2 lbs chicken thighs.

Nutrition