Pollo asado is authentic Mexican grilled chicken marinated in bright citrus, achiote, and bold spices, then cooked over charcoal for smoky, juicy flavor. It’s known for its deep red color and punchy marinade that’s perfect for tacos, bowls, or feeding a crowd.
And yes…it’s better than El Pollo Loco. Not even close.
See exactly how I marinate and grill this authentic pollo asado for maximum citrus flavor and smoky char.
The chicken is amazing on it’s own, but it’s also PERFECT for tacos and burritos, especially with my restaurant style Mexican Rice and Mexican street corn dip. If you’re wondering what to make for Cinco de Mayo…THIS IS IT.
If you’ve ever been to a carniceria (that’s Mexican meat market to you and me), this recipe is similar to the signature “red marinade” you’ll find there and any Mexican grocery store. It is SO good.
How to Make Pollo Asado (Chicken Asado)
Every pollo asado recipe really is all about the marinade, although I’d argue that if you follow my recipe and expertly grill it, then you can really achieve something special. I’ve also tested several different variations (as I always do) to really dial in the flavors.
I can’t tell you how often I daydream about moving somewhere tropical and cooking this stuff in a beachside shack somewhere.
Here’s one tip I do have. I don’t do wet marinades very often…but I’ve found that if you’re going to bother with a wet marinade like this, you really want to give it a couple days if you can.
Overnight is still great, and a few hours can still produce great results, but 2 days is the sweet spot for me. I just did a smoked leg of lamb that’s marinated for two days and it’s out of this world good.
What Type of Chicken for Pollo Asado?
Ok…I KNOW that this take is a bit controversial and I know that traditionally, Pollo Asado is made with either spatchcocked half-chickens or chicken leg quarters.
I’m including this picture below just to show you that I can make some damn good chicken asado with half chickens…just like Pollo Regio here in Texas….but I cook for my family, which means I’m probably going to be busy and I’m probably making tacos or burrito bowls (and I also want as much leftovers as possible).
So…when I make pollo asado I’m using (drumroll please)…..boneless skinless chicken thighs. Make no mistake…this is NOT a consolation. While less traditional, I honestly feel the end results are much more flavorful and much more versatile (bonus points for being way faster and way easier to cook for most people).
I also get a LOT more meat from a grill loaded up with thighs.
Why Not Use Bone-In Thighs?
A few reasons. The first glaring difference of course, is the skin. Poultry skin and wet marinades are just not meant for each other. They are the Ben Affleck and J.Lo of the culinary world.
It’s one of the reasons I stopped wet-brining my turkeys (aside from it being completely unnecessary). Yes I said what I said. If you check out my smoked turkey recipe, you’ll see I’m obsessed with crispy skin on chicken and turkey.
As beautiful as those half chickens look, the skin just can’t get very crispy when it’s in a wet marinade.
The other reasons I use boneless skinless thighs, is that they cook much more evenly and quickly then bone-in. Also if you unfold them, the underside of the thigh (the textured side) gets a bit browned and makes for a great bite.
A Bit About The Ingredients
Achiote Paste – Achiote Paste is popular in Mexican and Belizean cuisine. It’s primarily made from ground annatto seeds with some additional herbs and spices.
It’s a bit sweet and nutty with an amazing flavor. It’s one of the main ingredients in Al Pastor, which you’ve probably had. This stuff WILL STAIN (ask me how I know). Best to use a stainless or glass bowl when mixing this up and gloves aren’t a bad idea.
Citrus – I can’t find sour orange ANYWHERE. Not at the fancy stores…not at el supermercado (shout out El Rancho). Ideally, I would use that. But it’s just not available.
A popular substitute is regular orange juice (you really don’t need fresh squeezed), and some combination of lemon juice, lime juice, grapefruit juice, and vinegar.
I’ve tried using grapefruit juice, but it was too grapefruity, and I actually like grapefruit juice. I settled on orange, lemon, lime, and vinegar.
Onion – Onion powder is good, but I love the flavor that adding white onion provides, as well as giving some body to the marinade. When the chicken is on the grill, I want the flavor to stick to the chicken, and the onions help make that happen.
Cinnamon and Clove – These are optional, but I’m definitely a fan in moderation. A little goes a long way, but I’ve tested this recipe with and without adding them, and I prefer the version that includes them.
Marinated in citrus, spices, and achiote paste, this authentic pollo asado recipe is one of my family’s favorites. It’s great on its own, but it’s also perfect for tacos, burritos, and bowls! This can be made on any grill or smoker and it can’t be beat for Cinco de Mayo or Taco Tuesday.
See the notes below for details on different cooker styles.
Check out the video below for step by step instructions including how I make it on a Weber Kettle Grill.
Ingredients
UnitsScale
4–6lbs Boneless Skinless Chicken Thighs (see note 1)
For the Marinade
1cup Orange Juice (bottled or freshly squeezed)
3/4cup White Vinegar
1/4cup Extra Virgin Olive Oil
Juice and Zest of 2 Lemons
Juice and Zest of 3 Limes
1/2cup Diced White or Yellow Onion (about half a large onion)
3ounces Achiote Paste (see note 2)
4–6 Cloves Garlic, chopped (about half a bulb)
1/2cup Cilantro (loosely packed)
1 Tablespoon Ground Cumin
1 Tablespoon Mexican Oregano
1 Tablespoon Table Salt
2 Teaspoons Black Pepper
2 Teaspoons Ground Coriander
2 Teaspoons Smoked Paprika
1/4 Teaspoon Cinnamon
1/4 Teaspoon Ground Clove
Instructions
Note: If you have the time, I highly recommend marinating the chicken for 48 hours. 12 to 24 hours is still great, and even just a few hours will produce amazing results, but you’ll definitely notice a difference throughout the chicken if you give it a couple days.
Place all the marinade ingredients in a blender or food processor
Blend until the onion, cilantro, and achiote paste are well incorporated
Place half the chicken in a gallon-sized zipper bag and cover with half the marinade. Repeat with the remaining chicken and marinade. Close the bag and shake well. Squeeze the air out of the bag and massage the chicken until each piece is covered in marinade. Place the chicken in the fridge for up to 2 days
Preheat your grill or smoker to 400 °F (anything between 350-425 is fine)
Dump the chicken and marinade into a large bowl. Place the chicken on the indirect side of the grill or smoker. Brush or spoon the marinade from the bowl all over the chicken. Cook for 30 minutes. Depending on your cooker, wood smoke is completely optional with this recipe (see note 3)
If your cooker has an option for direct heat, it’s time to get a little color on our chicken. Move the chicken to direct heat and cook for 5-7 minutes total, flipping and moving around hot spots often to avoid burning. Cook in batches if you need to. We just want a little color on each side. (see note 4)
Your chicken should be at least 165 °F now and ready to enjoy, but if not, return it to the indirect side of your grill or smoker and finish cooking until 165 °F
Notes
I explain above here why I use boneless skinless thighs. Half chickens or leg quarters are great, but I’m a thigh man.
You can’t make this recipe without achiote paste. You’ll find it in the Mexican or International Isle of most big chain grocery stores. I explain more above.
Regarding smoke, I’ve made this recipe with and without it, and they’re both great. Obviously if you’re using a pellet grill or offset, you’ve got no choice. On a gas grill or Weber, it’s optional but don’t go crazy. In the video you’ll see I use one small chunk of hickory
If your cooker has no direct heat option, please DO NOT worry. Your pollo asado will still be amazing if cooked indirectly the whole time until 165 °F
I made this was so good, i have made it before but never came out like this as i did not have measurements, from the cumin i use cumin seeds and toast them i did with vinegar way and also the 2nd time used sou orange i was able to get, great recipe amazing
These were absolutely delicious! Did these skinless, boneless thighs ,at the weekend, using my Seville orange juice in place of all the juices listed in the recipe. The young teenage grandchildren asked for seconds, a comment not often heard!! Unfortunately, didn’t make too many in case they didn’t hit the mark. These will be a BBQ staple. I’m inclined to use hot smoked paprika as we like a spot of heat. Also, we will sprinkle hickory chips on the charcoal Cole’s of our old makeshift brick barbie next time, as the Webber kettle we used to have, eventually had to go.
I loved this video. Not just the gorgeous food, but no voice, no hand waving, no admiring my hubbies new kitchen units he made me, etc. etc. I live in Australia, and received discovered an orchard of Seville oranges, you pick your own and I make marmalade from them. However, very recently I read that when recipes for Mexican food list orange juice, it means juice from the above oranges. This year I juiced a number and it sits in my freezer, waiting for the perfect recipe. And this is it and it will be our weekend treat.
Wow that sounds great! Let me know how it turns out. I can’t find the sour oranges ANYWHERE here in north Texas. Some recipes I’ve seen call for grapefruit juice to try to replace some of that sour orange zing…but when I tried it the grapefruit just took over
This is one of the greatest chicken recipes that I’ve made! I loved the idea of using boneless chicken thighs. My family loved it so much that they’re already asking when I’m going to make it again!
I made this was so good, i have made it before but never came out like this as i did not have measurements, from the cumin i use cumin seeds and toast them i did with vinegar way and also the 2nd time used sou orange i was able to get, great recipe amazing
That’s great I’m so glad you liked it! Reading this makes me want to make it now :) Thanks for stopping by I really appreciate it.
These were absolutely delicious! Did these skinless, boneless thighs ,at the weekend, using my Seville orange juice in place of all the juices listed in the recipe. The young teenage grandchildren asked for seconds, a comment not often heard!! Unfortunately, didn’t make too many in case they didn’t hit the mark.
These will be a BBQ staple. I’m inclined to use hot smoked paprika as we like a spot of heat. Also, we will sprinkle hickory chips on the charcoal Cole’s of our old makeshift brick barbie next time, as the Webber kettle we used to have, eventually
had to go.
Thanks so much for sharing!
I loved this video. Not just the gorgeous food, but no voice, no hand waving, no admiring my hubbies new kitchen units he made me, etc. etc.
I live in Australia, and received discovered an orchard of Seville oranges, you pick your own and I make marmalade from them. However, very recently I read that when recipes for Mexican food list orange juice, it means juice from the above oranges. This year I juiced a number and it sits in my freezer, waiting for the perfect recipe. And this is it and it will be our weekend treat.
Wow that sounds great! Let me know how it turns out. I can’t find the sour oranges ANYWHERE here in north Texas. Some recipes I’ve seen call for grapefruit juice to try to replace some of that sour orange zing…but when I tried it the grapefruit just took over
Delicious! This chicken turned out flavor packed and juicy! Great instructions!
Great I’m so glad you liked it! Thanks for the feedback.
This is one of the greatest chicken recipes that I’ve made! I loved the idea of using boneless chicken thighs. My family loved it so much that they’re already asking when I’m going to make it again!
Thanks I’m really happy to hear that! I made this yesterday for my father in law’s birthday.