Pollo Asado Recipe (Mexican Grilled Chicken)
This recipe for pollo asado is perfect for grilling on warm summer days! It's juicy and flavorful and it couldn't be easier to throw together for a weeknight meal.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Makes: 4 -6 servings
Ingredients
Chicken
- 3-4 lb. whole chicken spatchcocked (see instructions above)
- 1/4 white onion chopped
- 2 garlic cloves chopped
- 1 orange juiced
- 1 lime juiced
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/4 cup chopped cilantro stems
- 2 tablespoons olive oil
For Serving
- Corn Tortillas, warmed
- Lime wedges
- Grilled Scallions
- Mexican Rice
- Refried Beans
- Salsa Verde
- Chopped cilantro
Instructions
- Place the chicken in a large glass or ceramic baking dish or a 2-gallon ziplock bag.
- Combine the marinade ingredients in a food processor or blender and blend until smooth. Pour the marinade over the chicken and really work the marinade into it all over. Cover with plastic wrap and refrigerate at least 4 hours, up to 24 hours.
- Clean your grill grates and lightly grease them. If using a gas grill, preheat the burners on the outside to medium heat. If using a charcoal grill, push the hot coals to one side of the grill.
- Remove the chicken from the marinade and shake off any excess. Grill the chicken over direct heat, skin-side down for 5 minutes. Flip the chicken over and transfer it to indirect heat. Cover the grill and grill for 1 hour, or until the thickest part of the chicken registers 165 F on a meat thermometer.
- Remove the chicken from the grill and rest 10 minutes. Slice and serve.
Notes
For instructions on how to make pollo asado in the oven, reference the blog post.
Try my Salsa Verde recipe.
Nutrition
Serving: 4ozCalories: 220kcalCarbohydrates: 1gProtein: 26gFat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 500mg