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 and Marinade
- 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. Season all over with salt and pepper.
- 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 one side of the grill to medium heat for 15 minutes, so that the grill reaches 400 F.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. Place the chicken breast-side up on the unlit side of the grill as close to the fire as possible without being directly over it. Cover and grill in 15 minute increments, rotating the chicken 180 degrees each time. Grill for 1 hour or until the thickest part of the chicken registers 165 F on a meat thermometer. Flip the chicken skin-side down over the direct heat for 3-5 minutes to crisp up the skin.
- Remove the chicken from the grill and rest it for 10-15 minutes. Slice and serve.
Notes
Want to make this recipe in the oven? Follow the exact same steps up until you have to prep the grill. Place the chicken skin side up on a baking sheet lined with foil. Preheat an oven to 325ºF and roast for 45 minutes. Then crank the heat up to 425ºF and roast for another 25 minutes.
Once the chicken registers 165ºF, switch on the broiler for 5 minutes until the skin is crispy and slightly blackened. Rest for 10 minutes before slicing.
Nutrition
Serving: 4ozCalories: 220kcalCarbohydrates: 1gProtein: 26gFat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 500mg
