Pollo Asado
Ingredients
- 5 lb whole chicken
, cut into 8 pieces
- 1/2 cup olive oil
- 6 garlic cloves
minced
- 2 tsp ground cumin
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp Mexican oregano
- 2 oz achiote paste)
optional (you will only use 2 oz. in this recipe. See Note 1
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
Directions
- 1
Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
- 2
Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
- 3
Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
- 4
For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
- 5
Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
- 6
When chicken is cooked, discard any leftover marinade.
Pollo Asado
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Based on 53 ratings
Rating Breakdown
About this Recipe
Craving a truly flavorful grilled chicken that transports you to a vibrant fiesta? This Pollo Asado recipe delivers a juicy, aromatic chicken dinner, perfect for your next gathering or a celebratory Cinco de Mayo meal. You'll love how the bright citrus notes and rich Mexican spices transform simple chicken into something extraordinary.
The secret to this recipe's exceptional taste lies in its deeply flavorful marinade. Fresh orange and lime juices tenderize the chicken while infusing it with zesty brightness. Combined with minced garlic, earthy cumin, pungent Mexican oregano, and the subtle, unique essence of achiote paste, every piece of chicken is coated in layers of deliciousness, ensuring a succulent bite with every forkful.
What can you expect from this Pollo Asado? Imagine tender, moist chicken with a beautifully charred exterior, bursting with a savory, tangy, and slightly smoky flavor profile. The achiote paste, if used, lends a lovely reddish-orange hue and a mild, earthy undertone that rounds out the vibrant citrus. This dish is designed to be a centerpiece, offering a robust and satisfying experience that's easy enough for weeknights but special enough for guests.
Feel free to adjust this recipe to your liking. While a whole chicken cut into 8 pieces offers a variety of textures, you can certainly focus on specific cuts if preferred. If achiote paste isn't available or desired, you can omit it; the chicken will still be wonderfully flavorful from the other spices and citrus. For an extra kick, consider adding a pinch of cayenne to the spice mix.
This Pollo Asado is the ideal dish for a festive occasion like Cinco de Mayo, or any time you're in the mood for a vibrant, grilled meal. Serve it alongside your favorite rice, beans, or a fresh salad for a complete and satisfying spread.