Imagine the sizzle of citrus-soaked chicken hitting a screaming-hot grill, smoke curling like a backyard fiesta invitation. One bite—charred, smoky skin cracking to reveal meat so tender and juicy it drips down your wrist. Pollo asado isn’t just dinner; it’s a love letter from Mexico to your taste buds.
Why Pollo Asado Beats Plain Chicken Every Time
This isn’t dry grilled chicken. A bright, earthy marinade tenderizes while layering smoky achiote, garlic, and orange. Grill it, pan-sear it, or oven-roast—juicy perfection guaranteed. Feeds a crowd or preps tacos for days.
Marinade Magic (Ingredients)
- Chicken: 2 lbs bone-in thighs or drumsticks (skin-on for crisp)
- Citrus punch: ½ cup fresh orange juice, ¼ cup lime juice, zest of 1 orange
- Achiote star: 2 tbsp achiote paste (or 1 packet)
- Aromatics: 6 garlic cloves (smashed), 1 small onion (quartered)
- Spice squad: 1 tbsp Mexican oregano, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cinnamon, 1 tsp salt, ½ tsp black pepper
- Liquid love: ¼ cup olive oil, 2 tbsp white vinegar
Gear You Need
- Large zip bag or bowl
- Blender
- Grill, cast-iron skillet, or oven
- Tongs & instant-read thermometer
Step 1: Blend the Marinade
Toss everything except chicken into a blender. Blitz until smooth—30 seconds of pure sunshine. Taste it; it should make you smile.
Step 2: Marinate Like You Mean It
Pat chicken dry. Pour marinade over, massage it in (get under the skin!). Seal bag, fridge 2–8 hours. Overnight = flavor jackpot; 2 hours = still delicious.
Step 3: Fire It Up
Grill: Preheat to medium-high (400°F). Oil grates. Grill skin-side down 5–7 min until charred. Flip, cook 10–15 min more until 175°F internal (thighs love 175 for juicy).
Skillet: High heat, 2 tbsp oil. Skin-down 6 min, flip, lower to medium, cover 12–15 min.
Oven: 425°F on a sheet pan, 25–30 min, broil last 2 min for crunch.
Step 4: Rest & Revel
Rest 5 min tented with foil—juices redistribute, magic happens. Slice or serve whole.
Pro Tips for Next-Level Juicy
- Skin crisp hack: Start skin-down, don’t move until it releases easily.
- No achiote? Sub 1 tbsp paprika + ½ tsp turmeric + pinch annatto.
- Juicier thighs: Bone-in, skin-on. Breasts? Brine 30 min first.
- Meal prep: Shred leftovers for tacos, bowls, or enchiladas.
- Veggie boost: Grill onions and peppers in leftover marinade.
Serve It Fiesta-Style
Pile onto warm corn tortillas with onion-cilantro salsa, or plate with Mexican rice and charred street corn. Squeeze extra lime—always.
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