Name: Pollo Asado Mexican Grilled Chicken Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 3-4 lb. whole chicken, spatchcocked; 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; Corn tortillas, warmed; Lime wedges; Grilled scallions; Mexican rice; Refried beans; Salsa verde; Chopped cilantro

If you’ve been searching for a vibrant, mouthwatering dish that brings the authentic taste of Mexico right to your backyard, this Pollo Asado Mexican Grilled Chicken Recipe is about to become your new favorite. Juicy, tender chicken marinated in a lively blend of citrus, spices, and achiote paste, then grilled to perfection, creates a sizzling symphony of flavor you won’t be able to resist. Whether you’re hosting a summer cookout or just craving a satisfying weeknight meal, this recipe delivers simplicity and amazing taste in every bite.

Ingredients You’ll Need

The image shows two raw chicken halves placed side by side on a white enamel plate with a blue rim, positioned on a white marbled surface. Surrounding the plate are small white bowls containing different ingredients: diced white onions in one bowl, a mixture of dried spices including brown and green ones with salt in another, a red paste in a separate bowl, and chopped green herbs in yet another. There is also a small white bowl holding peeled garlic cloves and a small glass bowl with clear liquid. In the center foreground, a clear glass juicer holds fresh orange juice while an empty orange peel half rests on it, and next to it is a halved orange. The overall arrangement is neat and colorful with a focus on the raw chicken and fresh ingredients photo taken with an iphone --ar 4:5 --v 7

This recipe is a brilliant example of how simple ingredients come together to produce extraordinary flavor. Each component contributes something special—citrus for brightness, achiote for that gorgeous color and subtle earthiness, fresh herbs for a fragrant kick, and spices to round it all out. It’s a lineup you’ll be glad to keep in your cooking arsenal.

3-4 lb. whole chicken, spatchcocked: Spatchcocking helps the chicken cook evenly and soak up the marinade better.
1/4 white onion, chopped: Adds a mild sweetness and depth to the marinade.
2 garlic cloves, chopped: Garlic infuses savory warmth that balances the citrus notes.
1 orange, juiced: Offers brightness and a subtle tang that tenderizes the chicken.
1 lime, juiced: Adds a zesty punch to brighten every bite.
2 tablespoons achiote paste: This is the star spice, lending vibrant color and mild earthy flavor.
1 teaspoon ground cumin: Introduces a cozy, smoky aroma.
1/2 teaspoon ground coriander: Adds a floral and citrus undertone.
1 teaspoon dried oregano: Classic herb that enhances the overall character.
2 teaspoons kosher salt: Essential for seasoning and bringing out all the flavors.
1/4 cup chopped cilantro stems: Fresh, herbal brightness that livens the marinade.
2 tablespoons olive oil: Helps marry the marinade ingredients and keeps the chicken juicy.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pollo Asado Mexican Grilled Chicken Recipe

Step 1: Prepare and Season the Chicken

The first step sets the foundation for irresistible flavor. Start by spatchcocking your whole chicken, which means removing the backbone to flatten it out—this helps it cook evenly and soak up all that vibrant marinade. Place the chicken in a large dish or ziplock bag and season all over with kosher salt and pepper. It’s this simple seasoning that primes the chicken to absorb the marinade perfectly.

Step 2: Blend the Marinade

Next, in a blender or food processor, combine the chopped onion, garlic, fresh orange and lime juices, achiote paste, cumin, coriander, oregano, cilantro stems, olive oil, and kosher salt until smooth. This marinade is your magical elixir, infusing each bite with zesty, smoky, and herbaceous notes that make Pollo Asado Mexican Grilled Chicken Recipe so unforgettable.

Step 3: Marinate the Chicken

Pour the blended marinade over the chicken, making sure every inch is covered. Massage it into the meat gently for maximum flavor penetration. Cover the dish tightly or seal the bag, and refrigerate for at least 4 hours—though letting it rest overnight will take the flavors to the next level.

Step 4: Preheat and Prepare Your Grill

Get your grill ready by cleaning and oiling the grates. If you’re using a gas grill, preheat the burners on one side to medium heat, aiming for about 400°F. For charcoal, push the hot coals to one side. This setup allows for indirect grilling, which is key to cooking the chicken through without burning it.

Step 5: Grill the Chicken

Remove excess marinade and place the chicken skin-side up on the cooler side of the grill, close to the heat but not directly over it. Grill covered in 15-minute increments, rotating the chicken 180 degrees each time so it cooks evenly. After about an hour or once the thickest part reaches 165°F, flip the chicken skin-side down directly over the heat for 3 to 5 minutes to get that golden, crispy skin we all love.

Step 6: Rest and Slice

Once grilled to perfection, remove the chicken and let it rest for 10-15 minutes. This resting period lets the juices redistribute so every bite is juicy and tender. Slice it up and get ready to enjoy!

How to Serve Pollo Asado Mexican Grilled Chicken Recipe

The image shows a whole chicken spatchcocked and placed in a white rectangular baking dish. The chicken is fully covered with a thick, reddish-brown spice rub that looks grainy and oily, sitting in a small pool of dark red sauce at the bottom of the dish. The chicken's legs and wings are spread wide, lying flat in the baking dish. The baking dish is on a white marbled surface, and the seasoning spreads slightly around the edges inside the dish. The texture of the rub is rough with visible specks of herbs and spices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes take this dish from delicious to show-stopping. Lime wedges bring zest and brightness when squeezed over the top, chopped cilantro adds a burst of herbal freshness, and grilled scallions deliver a subtle smoky crunch. Each garnish invites vibrant color and texture to complement the chicken.

Side Dishes

No Pollo Asado Mexican Grilled Chicken Recipe experience is complete without classic sides. Warm corn tortillas make fantastic vehicles for all the juicy chicken and toppings. Serve alongside fluffy Mexican rice and creamy refried beans to round out the meal in true Mexican style.

Creative Ways to Present

Looking to impress? Try carving the chicken into strips and piling it onto tostadas with a drizzle of salsa verde. Alternatively, transform leftovers into flavorful tacos garnished with fresh onions and avocado slices. Presentation is as fun as the flavors here.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pollo Asado Mexican Grilled Chicken Recipe in an airtight container in the refrigerator for up to 4 days. Keeping the chicken covered helps preserve its juiciness and flavor.

Freezing

If you want to enjoy this chicken later, freeze portions in freezer-safe containers or bags for up to 3 months. For best texture, separate chicken meat from the bones before freezing.

Reheating

Reheat gently in the oven at 325°F covered with foil to prevent drying out, or use a microwave on medium power. Adding a splash of chicken broth or water can help maintain moisture while warming.

FAQs

What is achiote paste, and where can I find it?

Achiote paste is a blend of annatto seeds, spices, and herbs that gives Pollo Asado its iconic vibrant color and subtle earthy flavor. You can find it in Latin markets, specialty spice stores, or online.

Can I use chicken pieces instead of a whole chicken?

Absolutely! You can use bone-in thighs or drumsticks. Just adjust the cooking time accordingly, usually grilling for 25-35 minutes, turning regularly for even cooking.

Is it possible to make this recipe indoors?

Yes! Use your oven by roasting the marinated chicken skin-side up at 325°F for 45 minutes, then increase to 425°F for an additional 25 minutes to crisp the skin.

How long should I marinate the chicken for the best flavor?

Marinating for at least 4 hours is key, but for full flavor penetration and tenderness, aim for 12 to 24 hours in the refrigerator.

Can I make this recipe gluten-free?

Definitely! All the ingredients used in this Pollo Asado Mexican Grilled Chicken Recipe are naturally gluten-free, just double-check your achiote paste and any store-bought sides or sauces.

Final Thoughts

I can’t recommend this Pollo Asado Mexican Grilled Chicken Recipe enough—it’s a guaranteed crowd-pleaser that’s bursting with flavor and perfect for all occasions. Once you try it, you’ll see how effortlessly it transforms simple ingredients into a fiesta on your plate. Grab your grill, get marinating, and prepare to impress everyone with your newfound favorite chicken recipe!

Pollo Asado Mexican Grilled Chicken Recipe

Ingredients You’ll Need