Pollo Asado

When I first tried pollo asado from the carnicería (Mexican meat market) at my local Mexican grocery store, I knew I needed to recreate the recipe. After a few rounds of recipe testing, I’ve created this delicious marinated chicken with achiote paste, citrus juices, and some simple Mexican-inspired herbs and spices. 

Here’s why you’ll love this recipe:

• 3 different cooking methods: While this recipe is best grilled, it was too delicious to only enjoy in the warmer months, so I included stovetop and oven baked instructions. 
• Flexible protein options: You can use your favorite cut of chicken for this recipe. I like using bone-in skin-on chicken thighs for the juiciest chicken and crispy marinated skin, but drumsticks and chicken breasts are also delicious options.

What Is Pollo Asado?

Pollo asado is an authentic Mexican recipe made from bone-in chicken thighs or drumsticks that are marinated in achiote paste, lime juice, orange juice, Mexican oregano, smoked paprika, coriander, and other pantry staple ingredients. 

It translates to “barbequed/charred chicken,” as this recipe is usually grilled and has a distinct red-orange color from the achiote paste, which stands out against the dark grill marks. I’ve also included stovetop and oven-roasted instructions so you can enjoy this recipe anytime!

What Is Achiote Paste?

Achiote is a spice made from ground annatto seeds with a slightly peppery and earthy flavor. It’s used in various Latin cuisines and is well known for the bright orange and red color that it gives anything it’s cooked with (similar to how turmeric can stain things yellow). In Mexican cuisine, it’s also used in recipes like tacos al pastor.

Here are a few useful tips for achiote:

• Different forms: Achiote also comes in whole seeds, ground powder, and a paste. For this recipe, we’re using achiote paste as it’s usually easier to find. 
• Handling achiote: Be careful when handling achiote paste as the pigment is very concentrated and can stain your clothes or cooking equipment. 
• How to use it: Achiote is mainly used in marinades. The paste is quick to dissolve in whatever liquids are included in your marinade, in this case citrus juice, vinegar, and olive oil. 
• Substitutes: Achiote has a distinct flavor that can be hard to replicate. The closest substitute for achiote would be harissa. Sambal oelek, or even guajillo chili powder. 

Pollo Asado Ingredients

• Chicken thighs: I like to use skin-on chicken thighs since they are juicer and hold more flavor, but you can also use chicken breasts or even drumsticks. 
• Garlic: Minced garlic is a must to add extra flavor. 
• Achiote paste: This gives the marinade its signature bright red-orange color. Achiote paste is made of annatto seeds, vinegar, garlic, and peppery spices. You can find achiote in most Mexican grocery stores, but if that’s not an option, you can easily find it online.
• Orange and lime juice: Orange and lime juice give a citrus flavor for the marinade and a hint of sweetness. The citrus also helps tenderize the chicken.  
• Seasonings: I used a mix of kosher salt, oregano, smoked paprika, ground coriander, black pepper, ground clove, and ground cumin.
• White wine vinegar: This helps tenderize the chicken so it’s moist and juicy.

How to Make Pollo Asado

Make the marinade by whisking garlic cloves, orange juice, achiote paste, olive oil, lime juice, white wine vinegar, ground coriander, kosher salt, smoked paprika, dried oregano, coarse ground pepper, cumin, and ground cloves in a large bowl. 

Marinate the chicken by placing the chicken and the marinade inside a large zip-top bag or baking dish. Massage the marinade into the chicken until it’s evenly coated. Refrigerate for 4-8 hours.

Preheat the grill for direct cooking. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that’s been soaked in vegetable oil.

Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken skin side down over direct heat for about 5-7 minutes with the lid closed as much as possible until the skin is crispy and golden. Flip the chicken over and grill for an additional 5-7 minutes, until the meat is firm and the temperature registers 165°F with an instant-read thermometer.

Serve pollo asado with warm corn tortillas or flour tortillas, elotes (Mexican street corn), and Mexican rice.

Baking and Stovetop Methods

Oven Baked Instructions

1. Preheat the oven to 400°F and prepare a baking sheet by lining it with aluminum foil. 
2. Arrange the marinated chicken on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F. 
3. Set the oven to the broiler setting and move the baking rack to the top section. Broil the chicken for 2-3 minutes to give it some extra char and color. 

Stovetop Cooking Instructions

1. In a large skillet or grill pan, heat 1 tablespoon of olive oil over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, until the internal temperature reaches 165°F. Depending on the size of your skillet, you may need to work in batches. 

Storing and Reheating

To store, place in an airtight container and refrigerate for up to 1 week. 

To reheat, heat in the microwave for 30 seconds increments until warmed. You can also reheat on a stovetop on a nonstick skillet over medium-high heat until warmed. 

More Mexican Recipes

• Carne Asada
• Lime Chicken Marinade
• Barbacoa
• Pozole

If you tried this Pollo Asado Recipe or any other recipe on Isabel Eats, don’t forget to 🌟 rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!

This post was first published in August 2019 and has been updated with new photos and more helpful tips.

Photography by Ashley McLaughlin.