This Mexican Grilled Pollo Asado is a tasty treat that’s all about flavor! Juicy chicken gets a flavorful marinade of spices, citrus, and garlic before hitting the grill, making every bite delicious.
I love how easy it is to whip up this dish for a summer BBQ. The smoky flavors combined with that zesty marinade are a winner. Perfect for taco nights or just enjoying with friends!
Key Ingredients & Substitutions
Chicken Thighs and Breasts: Bone-in, skin-on chicken thighs and breasts bring richness and flavor. If you prefer leaner meat, use skinless chicken or chicken breasts alone, but watch for drying out.
Orange Juice: Freshly squeezed orange juice gives the best flavor. However, if you’re out, bottled juice works too. You can substitute it with pineapple juice for a different twist.
Lime Juice: Fresh lime juice is essential for that bright zesty flavor. If limes aren’t available, lemon juice is an acceptable replacement.
Garlic: Fresh minced garlic adds a punch. If you want a milder taste, you can use garlic powder, about 1 teaspoon per clove.
Spices: Chili powder, cumin, and smoked paprika create a warm, smoky flavor profile. If spicy food isn’t your style, reduce the chili powder or replace it with sweet paprika.
How Do You Marinate the Chicken for Maximum Flavor?
Marinating your chicken is key to infusing it with flavor. This process takes patience but makes a big difference! Here’s how to do it right:
- Mix all marinade ingredients until blended.
- Ensure the chicken is fully coated by massaging the marinade into the meat as you place it in the bag or bowl.
- Refrigerate the chicken for at least 2 hours or ideally overnight. The longer it sits, the more flavor it absorbs.
What’s the Best Way to Grill Chicken for Perfect Juiciness?
Grilling chicken can be tricky, but with a few tips, you’ll have juicy results every time!
- Preheat your grill to medium-high heat, about 375°F to 400°F. A hot grill gives nice grill marks and locks in juices.
- Don’t forget to oil your grates! This helps prevent sticking and makes flipping easier.
- Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F.
- Let the chicken rest for about 5 minutes after grilling. This helps the juices redistribute throughout the meat.
Enjoy grilling your pollo asado!
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken breasts
For the Marinade:
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional sides: grilled green onions or jalapeños
How Much Time Will You Need?
This delicious Mexican grilled pollo asado will take about 15 minutes of prep time and at least 2 hours for marinating (or up to overnight for best flavor). The actual grilling will take around 15 minutes. So, set aside a total of about 2 hours and 30 minutes, and you’ll be ready to enjoy a flavorful meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the orange juice, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and olive oil. Use a whisk to blend everything until it’s combined nicely.
2. Marinate the Chicken:
Take your chicken thighs and breasts and place them in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, making sure it’s all coated well. Seal the bag (or cover the bowl) and pop it in the refrigerator. Let it marinate for at least 2 hours, but if you can, leave it overnight for even more flavor!
3. Preheat the Grill:
When you’re ready to cook, start by heating your grill to medium-high heat, about 375°F to 400°F. Make sure the grill grates are clean and lightly oiled to keep the chicken from sticking.
4. Grill the Chicken:
Carefully take the chicken out of the marinade and let the excess drip off. Place the chicken on the hot grill with the skin side down. Grill for about 5-7 minutes, then flip the chicken over and grill for another 5-7 minutes. You’re looking for that perfect char, and make sure the internal temperature reaches 165°F to ensure it’s fully cooked.
5. Rest the Chicken:
After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This rest time helps keep the juices in, making it tender and juicy.
6. Serve:
It’s time to enjoy your meal! Serve the grilled pollo asado garnished with fresh cilantro and lime wedges on the side. If you’re feeling adventurous, add some grilled green onions or jalapeños for an extra kick!
Enjoy the smoky, zesty flavors of this Mexican grilled pollo asado!
Can I Use Boneless Chicken Instead of Bone-In?
Absolutely! If you prefer boneless chicken, just adjust the grilling time to about 4-6 minutes per side, as boneless pieces cook faster. Keep an eye on the internal temperature to ensure it reaches 165°F.
What Can I Substitute for Orange Juice?
If you don’t have orange juice, you can use pineapple juice or mango juice for a different twist. Both will provide a nice sweetness and acidity similar to orange juice in the marinade. Just remember to adjust the lime juice slightly if you prefer a less tangy flavor!
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours, but be cautious not to exceed that time as the citrus can begin to break down the meat, making it mushy. If you use a more acidic marinade, shorter marinating times often yield the best texture.
How to Store Leftover Pollo Asado?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on a stovetop skillet over low heat. You can add a splash of lime juice to help refresh the flavors!
