Pollo Asado Recipe

Craving a juicy, flavorful chicken dish that's bursting with bold, Mexican-inspired flavors? This Pollo Asado recipe delivers tender, marinated chicken thighs with a perfect balance of citrus and spices.

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Course: Main Course

Cuisine: Mexican

Keyword: Pollo Asado Recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 306kcal

Ingredients

6 bone-in, skin-on chicken thighs
1 small orange, juiced
1 small lime, juiced
2 tbsp olive oil
1 tbsp vinegar
2 tbsp achiote paste (see notes for homemade version)
3 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried cumin
1 tsp black pepper
1 tsp onion powder
1 tsp salt

Instructions

Prepare the Marinade:

In a bowl, whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, crushed garlic, oregano, cumin, black pepper, onion powder, and salt.

Marinate the Chicken:

Add the chicken thighs to the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.

Preheat the Oven:

Preheat your oven to 200°C (400°F). Allow the chicken to sit at room temperature while the oven heats.

Prepare the Baking Tray:

Lightly grease a large baking tray. Arrange the marinated chicken thighs on the tray, ensuring they are spaced evenly.

Bake the Chicken:

Bake the chicken for 28-30 minutes or until the internal temperature reaches 165°F (74°C).

Notes

Homemade Achiote Paste: Combine 3 tablespoons annatto seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1 teaspoon dried oregano, 4 minced garlic cloves, 1/4 cup orange juice, 2 tablespoons white vinegar, and 1/4 teaspoon salt. Toast the seeds and spices until fragrant, then grind them. Blend with garlic, oregano, orange juice, vinegar, and salt to form a paste.
Grilled Option: Clean and grease your grill grates. Grill the chicken for 5-7 minutes on one side, then flip and grill for another 4-5 minutes. Continue grilling until the internal temperature reaches 165°F.

To Store:

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let the chicken cool completely, then wrap each piece in foil, place in a freezer bag, and freeze for up to 3 months.
Reheat: To reheat, bake at 350°F (177°C) for 10-12 minutes, or microwave in 30-second intervals until heated through.

Variations:

Side Dishes: Pair the chicken with warm tortillas, beans, and coconut milk rice for a complete meal.
Toppings: Add pico de gallo or guacamole to complement the spiciness of the chicken.
Serving Ideas: Enjoy the chicken in tacos, burritos, air fryer quesadillas, or taco bowls.

Nutrition

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