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Pollo Asado - Mexican Grilled Chicken

Pollo asado Mexican grilled chicken with a citrus-marinated, achiote-paste glaze for vibrant orange-red color and charred edges. Juicy chicken is cooked over medium-high heat until cooked through, then rested and served with warm tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 4 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken pieces or whole chicken
  • 1 salt and pepper to taste
Citrus marinade with achiote
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tbsp achiote paste
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder

Equipment

  • 1 grill

Method
 

Make the citrus-achiote marinade
  1. Blend orange juice, lime juice, olive oil, garlic, achiote paste, cumin, oregano, chili powder, salt, and pepper until smooth, with the achiote fully streaked through the mixture for an orange-red color.
Marinate the chicken
  1. Place chicken in a container and coat it with the marinade, then refrigerate for 4-24 hours so the flavor penetrates.
Grill
  1. Preheat the grill to medium-high heat, then oil the grates lightly to help prevent sticking.
Cook until charred
  1. Grill chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for a whole chicken (use the thickest part to check doneness).
Rest and serve
  1. Let the chicken rest for 10 minutes to reabsorb juices, then serve with warm tortillas, lime wedges, and fresh cilantro.

Notes

For best flavor, keep the chicken fully submerged/coated in the citrus-achiote marinade and marinate in the refrigerator for the full 24 hours if you can. Store leftovers covered in the fridge for 3-4 days; reheat gently so the char doesn’t burn. Freezing is not recommended for best texture after grilling. Dietary swap: use boneless skinless chicken thighs instead of mixed pieces for more forgiving juiciness (same marinating and grilling time ranges).