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Pollo Asado

A vibrant Mexican grilled chicken dish marinated in a flavorful blend of spices, perfect for family gatherings and special occasions.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 lbs bone-in chicken thighs for juicy flavor; you can use breasts for a leaner option
  • 4 cloves garlic, minced fresh is best for aroma
  • 1/4 cup orange juice freshly squeezed enhances sweetness
  • 1/4 cup lime juice adds tangy brightness
  • 2 teaspoons cumin for warmth
  • 2 teaspoons smoked paprika for a subtle smoky flavor
  • 1 teaspoon oregano for herbal notes
  • 1 teaspoon chili powder adds a kick
  • Salt and pepper to taste
  • 1/4 cup olive oil preferably extra virgin for richness
For Serving
  • Fresh cilantro, chopped for garnish
  • Lime wedges to squeeze over before serving
  • Corn tortillas to make delicious tacos

Method
 

Preparation and Marination
  1. In a large mixing bowl, combine garlic, orange juice, lime juice, cumin, smoked paprika, oregano, chili powder, salt, pepper, and olive oil. Whisk until well-blended.
  2. Place the chicken thighs in a large resealable plastic bag or dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight for deeper flavor.
Grilling
  1. On the day of grilling, preheat your grill to medium-high heat.
  2. Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin-side down. Grill for 5-7 minutes, or until you see nice char marks.
  3. Flip and grill for an additional 7-10 minutes, or until the internal temperature reaches 165°F.
  4. Once done, remove the chicken from the grill and allow it to rest for 5 minutes.
Serving
  1. Serve with fresh cilantro, lime wedges, and warm corn tortillas.

Notes

For an extra kick, add a diced jalapeño to the marinade. For a vegetarian option, substitute chicken with portobello mushrooms or firm tofu, marinating them in the same mixture. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on a grill or in a skillet to maintain texture. Marinated chicken can be frozen for up to 2 months; just thaw overnight in the fridge before grilling.