If you’ve ever craved something smoky, tangy, and packed with vibrant flavors, then you are going to fall head over heels for this Mexican Grilled Chicken (Pollo Asado) Recipe. It’s a perfect blend of zesty citrus, aromatic spices, and fresh cilantro, all coming together to create juicy, tender chicken that’s grilled to perfection. Whether you’re grilling for a family dinner or a weekend barbecue, this dish delivers that irresistible taste of authentic Mexican cuisine right at home, making every bite a fiesta of flavor.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each plays a crucial role in building layers of flavor, from the brightness of the citrus juices to the warmth of the spices, creating a marinade that transforms simple chicken into something extraordinary.
- 2 pounds boneless, skinless chicken breasts or thighs: Choose thighs for juiciness or breasts for leaner cuts, either works wonderfully.
- ½ cup orange juice: Adds natural sweetness and a subtle tang that tenderizes the chicken beautifully.
- ¼ cup lime juice: Offers a sharp citrus kick to balance the sweetness and enhance the grilled flavor.
- ¼ cup vegetable oil: Helps the marinade coat the chicken evenly and keeps it succulent while grilling.
- 1 small onion, roughly chopped: Brings depth and a bit of natural sweetness when blended into the marinade.
- 2 cloves garlic: Adds that classic, savory punch that’s a must-have in any great Pollo Asado.
- ¼ cup packed fresh cilantro: Infuses vibrant herbal notes that brighten the overall taste.
- 2 teaspoons chili powder: Introduces mild heat and smokiness without overpowering the dish.
- 1 teaspoon cumin: Gives an earthy warmth that’s signature in Mexican cooking.
- 1 teaspoon dried oregano: Adds a subtle herbal complexity that ties all the flavors together.
- 1 teaspoon salt: Essential to enhance and round out all the other flavors.
- ½ teaspoon pepper: For a gentle kick of heat that wakes up the palate.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare the Chicken
Start by butterfly cutting or pounding your chicken breasts or thighs to an even thickness of about one inch. This step ensures that the chicken cooks evenly on the grill, avoiding any dry or undercooked spots.
Step 2: Make the Marinade
Next, gather your citrus juices, oil, spices, and aromatics. In a food processor or blender, combine orange juice, lime juice, vegetable oil, chopped onion, garlic, fresh cilantro, chili powder, cumin, oregano, salt, and pepper. Blend everything until the marinade is mostly smooth. This vibrant sauce will soak right into the chicken, infusing incredible flavor from every angle.
Step 3: Marinate the Chicken
Place the prepared chicken in a large bowl or resealable bag, then pour the marinade over it. Toss or press the marinade into the chicken until it is fully coated. Refrigerate for at least 30 minutes, but no more than 4 hours, so the flavors penetrate without overpowering the meat’s natural goodness.
Step 4: Grill the Chicken
Fire up your grill to medium-high heat, aiming for about 375-425°F (190-220°C). Make sure the grill grates are clean and well-oiled to prevent sticking. Place the marinated chicken on the grill and cook for 4-5 minutes per side. You’re looking for that gorgeous char and an internal temperature that reaches 165°F (74°C) for perfect doneness.
Step 5: Rest and Serve
Once grilled, transfer the chicken to a plate and let it rest for about five minutes. Resting allows the juices to redistribute, guaranteeing each bite is juicy and tender rather than dry.
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
Brighten your plate by topping the chicken with freshly chopped cilantro, a few lime wedges, and perhaps a sprinkle of crumbled queso fresco or sliced avocado. These simple garnishes bring freshness and texture that perfectly complement the smoky chicken.
Side Dishes
A classic side for this dish includes Mexican-style rice or warm corn tortillas, which make for delicious tacos. You can also serve it alongside grilled vegetables, black beans, or a crunchy cabbage slaw for a well-rounded meal filled with contrasting flavors and textures.
Creative Ways to Present
Take the Mexican Grilled Chicken (Pollo Asado) Recipe to the next level by slicing the chicken thinly and using it as a topping for vibrant tacos, hearty burrito bowls, or street-style tostadas. Pair with fresh salsa or a drizzle of creamy chipotle sauce for a mouthwatering twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken, cool it completely and store it in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting overnight, making for fantastic next-day meals.
Freezing
For longer storage, place the grilled chicken in a freezer-safe container or bag. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain its juicy texture.
Reheating
Reheat leftover Mexican Grilled Chicken (Pollo Asado) Recipe gently in a skillet over medium heat or warm it in the oven to prevent drying out. A quick zap in the microwave with a splash of water can work in a pinch, but the stove or oven method preserves flavor and texture best.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken will work, but keep in mind it will require a longer grilling time to reach the proper internal temperature, and marinating a bit longer can help keep it tender.
What if I don’t have a grill?
You can cook this chicken in a grill pan or broil it in your oven. Just be sure to watch it closely so it doesn’t burn, and use the broiler’s proximity to quickly achieve those lovely charred edges.
How long should I marinate the chicken?
Marinate for a minimum of 30 minutes to let the flavors start working their magic, but no more than 4 hours in the refrigerator to avoid the citrus breaking down the meat too much and giving it a mushy texture.
Can I make the marinade ahead of time?
Yes! The marinade can be made a day ahead and refrigerated, which actually helps the flavors meld beautifully. Just give it a stir before using.
Is this recipe spicy?
It has mild heat from the chili powder and black pepper, but it’s not overly spicy. You can always adjust the chili powder to make it more or less spicy according to your taste.
Final Thoughts
I genuinely hope you give this Mexican Grilled Chicken (Pollo Asado) Recipe a try because it’s one of those dishes that feels special, but is surprisingly simple to make. From the juicy, tender chicken to the lively marinade bursting with flavor, it’s a guaranteed crowd-pleaser for any occasion. Fire up your grill, invite some friends over, and get ready to savor a true taste sensation that feels like a warm embrace from Mexico.
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Mexican Grilled Chicken (Pollo Asado) Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Mexican Grilled Chicken (Pollo Asado) recipe features juicy, flavorful chicken breasts or thighs marinated in a tangy blend of orange juice, lime juice, fresh cilantro, and aromatic spices. Grilled to perfection, this dish offers a vibrant and zesty taste of authentic Mexican cuisine, perfect for a quick weekday dinner or festive gathering.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, roughly chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare Chicken: Butterfly the chicken breasts or thighs or pound them to an even thickness of about 1 inch to ensure uniform cooking.
- Make Marinade: In a food processor or blender, combine the orange juice, lime juice, vegetable oil, roughly chopped onion, garlic cloves, fresh cilantro, chili powder, cumin, dried oregano, salt, and pepper. Blend until the mixture is mostly smooth and well combined.
- Marinate Chicken: Place the prepared chicken pieces in a large bowl and pour the marinade over them. Toss well to coat all chicken pieces thoroughly. Cover and refrigerate for a minimum of 30 minutes and up to 2 hours, but no longer than 4 hours to maintain optimal flavor and texture.
- Grill Chicken: Preheat your grill to medium-high heat, aiming for a temperature between 375-425°F (190-220°C). Clean and oil the grill grates to prevent sticking. Place the marinated chicken on the grill and cook for 4 to 5 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for about 5 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring juicy and tender chicken. Serve warm and enjoy your delicious Mexican Grilled Chicken.
Notes
- Do not marinate the chicken for more than 4 hours as the acid in the citrus juice can start to break down the texture of the meat excessively.
- Use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165°F (74°C).
- If a grill is unavailable, the chicken can also be cooked under a broiler or in a grill pan on the stovetop, adjusting cook times accordingly.
- For added smoky flavor, consider using charcoal or adding wood chips to your grill.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is great for salads, tacos, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
