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Pollo Asado - Mexican Grilled Chicken

Pollo asado delivers charred, citrus-marinated Mexican chicken with a vibrant orange-red color thanks to achiote paste. Grill until cooked through with dark char spots, then rest and serve with warm tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken and citrus-achiote marinade
  • 3 lb chicken pieces Use chicken pieces (or a whole chicken, cut down if needed).
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 4 garlic Minced.
  • 2 tbsp achiote paste
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 0.5 tsp salt To taste; start with this amount and adjust.
  • 0.25 tsp black pepper To taste; start with this amount and adjust.

Equipment

  • 1 grill

Method
 

Make the citrus-achiote marinade
  1. Blend orange juice, lime juice, olive oil, garlic, achiote paste, cumin, oregano, chili powder, salt, and pepper until smooth and evenly colored, about 30 seconds. The marinade should look orange-red from the achiote paste.
Marinate
  1. Coat the chicken pieces evenly with the marinade, then refrigerate uncovered or covered for 4 hours (up to 24 hours). For best flavor, keep the chicken cold throughout the marinating time.
Grill the chicken
  1. Preheat the grill to medium-high heat, around 400-450°F (204-232°C). Let it fully heat before cooking so you get char marks quickly.
  2. Grill the chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for a whole chicken. Check for doneness by ensuring juices run clear and the thickest part is fully cooked.
Rest and serve
  1. Rest the grilled chicken for 10 minutes so juices redistribute. You should see the surface stay glossy while steam settles down.
  2. Serve the pollo asado with warm tortillas, lime wedges, and cilantro. Add the lime right before eating for brightness against the charred achiote flavor.

Notes

Pro tip: if using chicken pieces, aim for similar thickness so everything finishes at the same time on the grill. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, use less salt and rely on extra lime for punch.