Miley Love the Pollo Asado you get at your favorite Latin restaurant? Now you can make it at home with this easy homemade Chicken Asado recipe! It’s super bold and full of life the moment it hits the pan. It’s also fresher than a standard takeout version… and cheaper too! What’s not to like?
Pollo Asado is a vibrant chicken dish that features a combination of citrus and warm spice flavors. Similar to regular grilled chicken, it cooks juicy and tender, but it also features a marinade of orange juice, garlic, and achiote or spices as the main ingredients, and often plenty of lime too.
Chicken Asado also typically feels like food made for sharing, perfect for loud kitchens, family gatherings and plates that never stay full for long.
Why You’ll Love This Recipe
This recipe brings big flavor without complicated steps.
Deep citrus flavor: Orange and lime sink into every bite.
Juicy chicken: Thighs stay tender and rich.
Bold spices: Achiote gives color and earthy warmth.
Easy prep: Blend, marinate, cook, done.
Versatile cooking: Grill, pan, or oven all work.
Meal prep friendly: Tastes amazing even the next day.
Ingredients
For the Marinade:
- ½ cup orange juice
- ¼ cup lime juice
- 2 ounces achiote powder
- 2 teaspoons onion powder
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons salt
- 3 cloves garlic
- 3 tablespoons vegetable oil
- ¼ cup grapeseed oil
For the Chicken:
- 3 pounds boneless skinless chicken thighs
Step by Step Instructions
1. Blend the Marinade
Start by adding orange juice, lime juice, achiote powder, onion powder, oregano, cumin, black pepper, salt, garlic, vegetable oil, and grapeseed oil into a blender. Blend until smooth and deep red. The mixture should smell bright and earthy with a slight tang from the citrus.
2. Prepare the Chicken
Place the chicken thighs in a large bowl or zip bag. Trim excess fat if needed so the marinade coats evenly. This step helps the flavors soak in better and keeps cooking consistent.
3. Marinate Thoroughly
Pour the marinade over the chicken and massage it into every piece. Make sure all sides stay coated. Cover and refrigerate for at least 2 hours. Overnight works even better for deeper flavor.
4. Bring Chicken to Room Temperature
Before cooking, let the chicken sit out for about 20 minutes. This helps it cook evenly and keeps the meat juicy inside.
5. Cook the Chicken
Heat a grill pan or skillet over medium heat. Add a light brush of oil. Place chicken in a single layer and cook for about 6 to 7 minutes per side. Look for charred edges and caramelized color.
6. Rest the Chicken
Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This keeps the juices locked in and improves texture.
7. Slice or Serve Whole
Slice the chicken for tacos or serve whole for plates. Spoon any pan juices over the top for extra flavor.
Tips & Variations
- Use thighs for the best texture and flavor.
- Let the chicken marinate longer for deeper color.
- Grill over charcoal for smoky notes.
- Add pineapple juice for a sweeter twist.
- Finish with fresh cilantro and lime juice.
Serving Suggestions
Pollo Asado works beautifully in tacos, burrito bowls, or alongside rice and beans. Warm tortillas, sliced avocado, and fresh salsa turn it into a full meal without effort.
When serving for guests, I like placing the sliced chicken on a platter with grilled onions and peppers. Everything feels festive and inviting, and plates fill fast.
Frequently Asked Questions
Can I bake this instead?
Yes bake at 400°F for about 25 to 30 minutes.
Is achiote spicy?
No it adds earthy flavor and color.
Can I freeze the marinated chicken?
Yes freeze up to two months before cooking.
Does this work with chicken breast?
Yes just reduce cooking time to keep it juicy.
How long do leftovers last?
Up to four days in the fridge.
Can I cook this on a grill?
Absolutely grilling adds amazing flavor.
Final Thoughts
Pollo Asado aka Chicken Asado brings bold flavor with very little effort. The citrus, spices, and juicy chicken come together in a way that feels comforting and exciting at the same time.
This recipe always turns simple meals into something memorable. It works for busy nights, gatherings, or anytime you want chicken that truly tastes alive.
Pollo Asado aka Chicken Asado
Ingredients
For the Marinade:
- ½ cup orange juice
- ¼ cup lime juice
- 2 ounces achiote powder
- 2 teaspoons onion powder
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons salt
- 3 cloves garlic
- 3 tablespoons vegetable oil
- ¼ cup grapeseed oil
For the Chicken:
- 3 pounds boneless skinless chicken thighs
Instructions
- Blend the Marinade: Start by adding orange juice, lime juice, achiote powder, onion powder, oregano, cumin, black pepper, salt, garlic, vegetable oil, and grapeseed oil into a blender. Blend until smooth and deep red. The mixture should smell bright and earthy with a slight tang from the citrus.
- Prepare the Chicken: Place the chicken thighs in a large bowl or zip bag. Trim excess fat if needed so the marinade coats evenly. This step helps the flavors soak in better and keeps cooking consistent.
- Marinate Thoroughly: Pour the marinade over the chicken and massage it into every piece. Make sure all sides stay coated. Cover and refrigerate for at least 2 hours. Overnight works even better for deeper flavor.
- Bring Chicken to Room Temperature: Before cooking, let the chicken sit out for about 20 minutes. This helps it cook evenly and keeps the meat juicy inside.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Add a light brush of oil. Place chicken in a single layer and cook for about 6 to 7 minutes per side. Look for charred edges and caramelized color.
- Rest the Chicken: Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This keeps the juices locked in and improves texture.
- Slice or Serve Whole: Slice the chicken for tacos or serve whole for plates. Spoon any pan juices over the top for extra flavor.
