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Pollo Asado - Mexican Grilled Chicken

Pollo asado is Mexican grilled chicken marinated in a bright citrus-achiote mix, then grilled until you get charred spots and juicy, fully cooked meat. This street-food style chicken delivers a vibrant orange-red color with classic cumin, oregano, and chili powder.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours 24 minutes
Total Time 5 hours 9 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 3 lb chicken pieces (or whole chicken) Use bone-in pieces for the most traditional grilling results.
  • 0.25 cup orange juice For the citrus base of the marinade.
  • 0.25 cup lime juice Adds tang and helps brighten the flavor.
  • 0.25 cup olive oil Helps the seasonings coat and supports charring.
  • 4 garlic Minced for easy blending into the marinade.
  • 2 tbsp achiote paste Creates the signature orange-red color.
  • 1 tbsp cumin Ground cumin for smoky, earthy warmth.
  • 1 tsp oregano Use dried oregano for classic pollo asado flavor.
  • 1 tsp chili powder Adds mild heat and color.
  • 0.5 tsp salt Adjust to taste; use fine salt if available.
  • 0.5 tsp pepper Freshly ground if possible, to taste.

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.
  2. Marinate chicken for 4-24 hours in the refrigerator, turning or coating again halfway through if your container allows.
Grill and serve
  1. Preheat grill to medium-high heat.
  2. Grill chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for whole chicken.
  3. Let chicken rest for 10 minutes before serving.
  4. Serve with warm tortillas, lime wedges, and cilantro.

Notes

For deeper char and better flavor, pat the chicken lightly before grilling so excess marinade doesn’t steam. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken up to 2 months. For a gluten-free diet, this recipe is naturally gluten-free as written; just ensure any purchased tortillas are certified gluten-free.