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Pollo Asado Mexican Grilled Chicken Recipe

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4.3 from 9 reviews

This Pollo Asado recipe features a juicy, flavorful Mexican grilled chicken, perfect for warm summer days. Marinated in a zesty blend of citrus juices, achiote paste, and spices, then grilled to perfection with crisp skin. Ideal for a quick weeknight meal or weekend cookout.

Ingredients

Chicken and Marinade

  • 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

For Serving

  • Corn tortillas, warmed
  • Lime wedges
  • Grilled scallions
  • Mexican rice
  • Refried beans
  • Salsa verde
  • Chopped cilantro

Instructions

  1. Prepare the Chicken: Place the spatchcocked chicken in a large glass or ceramic baking dish or a 2-gallon ziplock bag. Season all over with salt and pepper thoroughly to enhance flavor.
  2. Make the Marinade: Combine the chopped onion, garlic, orange juice, lime juice, achiote paste, ground cumin, ground coriander, dried oregano, kosher salt, chopped cilantro stems, and olive oil in a food processor or blender. Blend until smooth to create a rich marinade.
  3. Marinate the Chicken: Pour the marinade over the chicken, ensuring it is evenly coated. Work the marinade into all parts of the chicken for maximum flavor absorption. Cover with plastic wrap and refrigerate for at least 4 hours, preferably up to 24 hours.
  4. Preheat the Grill: Clean and lightly grease your grill grates. For a gas grill, preheat one side to medium heat, approximately 400°F, for 15 minutes. For charcoal grill, push hot coals to one side to create indirect heat zones.
  5. Grill the Chicken: Remove chicken from marinade, shaking off any excess. Place it breast-side up on the cooler, unlit side of the grill, as close as possible without direct heat. Cover and grill in 15-minute increments, rotating the chicken 180 degrees each time to ensure even cooking. Continue grilling for about 1 hour or until the thickest part reaches 165°F.
  6. Crisp the Skin: Flip the chicken skin-side down over direct heat and grill for 3-5 minutes to crisp up the skin without burning it.
  7. Rest and Serve: Remove the chicken from grill and let it rest for 10-15 minutes to retain juices. Slice and serve with warmed corn tortillas, lime wedges, grilled scallions, Mexican rice, refried beans, salsa verde, and chopped cilantro.

Notes

  • Oven Method: Preheat oven to 325ºF. After marinating, place chicken skin side up on a foil-lined baking sheet. Roast for 45 minutes, then increase heat to 425ºF and roast an additional 25 minutes until skin is crispy and internal temperature reaches 165ºF.
  • Ensure internal temperature for safety: 165ºF in the thickest part of the chicken.
  • Spatchcocking the chicken helps it cook evenly and faster on the grill.
  • Use a meat thermometer for best results to avoid overcooking.

Find it online: http://bitezly.com/pollo-asado-mexican-grilled-chicken-recipe/