If you’re craving a vibrant, smoky, and tangy main dish that brings bold flavors straight from the heart of Mexico, this Mexican Grilled Chicken (Pollo Asado) Recipe is an absolute winner. Juicy, tender chicken marinated in a zesty blend of citrus, spices, and fresh herbs, then grilled to perfection creates a mouthwatering experience you won’t forget. This recipe is easy to follow, uses simple pantry staples, and guarantees a fiesta of flavors in every bite.
Ingredients You’ll Need
This Mexican Grilled Chicken (Pollo Asado) Recipe relies on a handful of fresh and pantry ingredients that come together beautifully to create complex, layered flavors. Each ingredient plays an essential role in adding brightness, smokiness, or a touch of heat to the dish, making it both satisfying and memorable.
- 2 pounds boneless, skinless chicken breasts or thighs: Your protein foundation, choose thighs for extra juiciness or breasts for leaner meat.
- ½ cup orange juice: Adds sweet citrus notes that tenderize the chicken beautifully.
- ¼ cup lime juice: Brings a tangy brightness that balances the marinade perfectly.
- ¼ cup vegetable oil: Helps emulsify the marinade and keeps the chicken moist on the grill.
- 1 small onion, roughly chopped: Offers subtle sweetness and depth when blended into the marinade.
- 2 cloves garlic: Infuses the chicken with rich, aromatic flavor.
- ¼ cup packed fresh cilantro: Brings a fresh, herbaceous lift that’s classic in Mexican cooking.
- 2 teaspoons chili powder: Provides warmth and a lightly smoky kick.
- 1 teaspoon cumin: Adds earthiness and a hint of nuttiness to the flavor profile.
- 1 teaspoon dried oregano: Lends a subtle savory note reminiscent of Latin flavors.
- 1 teaspoon salt: Enhances all other flavors and seasons the chicken just right.
- ½ teaspoon pepper: A touch of spice to round everything out.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare the Chicken
Start by butterflying or pounding your chicken to an even thickness of about one inch. This ensures the chicken cooks uniformly on the grill, staying juicy without drying out. Even thickness means perfect grill marks and consistent texture every time.
Step 2: Make the Marinade
Throw the orange juice, lime juice, vegetable oil, chopped onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper into a food processor or blender. Blend until mostly smooth to create a vibrant, aromatic marinade that will soak right into your chicken, infusing it with complex layers of bright, smoky, and fresh notes.
Step 3: Marinate the Chicken
Place your chicken in a large bowl or ziploc bag and pour the marinade over it. Toss to coat every piece thoroughly. Let it chill in the fridge for at least 30 minutes, but ideally up to 2 hours—just be sure not to go longer than 4 hours to keep the texture perfect. This step is where all the magic happens, as the citrus gently tenderizes and the spices build flavor.
Step 4: Grill the Chicken
Preheat your grill to medium-high, aiming for about 375 to 425°F (190 to 220°C). Make sure your grill grates are clean and lightly oiled so the chicken doesn’t stick. Grill your marinated chicken for 4 to 5 minutes on each side until the internal temperature hits 165°F (74°C). This quick cooking keeps the meat juicy and locks in those beautiful grill flavors.
Step 5: Rest and Serve
Once off the grill, let your chicken rest for 5 minutes. Resting is crucial because it allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful rather than dry.
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
Add a sprinkle of fresh chopped cilantro and a wedge of lime on the side to brighten up the dish visually and flavor-wise. A dash of crumbled queso fresco and thinly sliced radishes brings texture contrast and authentic flair that makes this chicken feel like a true Mexican street food delight.
Side Dishes
This chicken pairs wonderfully with traditional Mexican sides such as warm corn tortillas, smoky grilled corn salad, or a zesty avocado and tomato salsa. Rice and beans offer a comforting complement, while a crisp cabbage slaw adds a refreshing crunch. These sides elevate the meal into a full, satisfying feast suitable for family dinners or celebrations.
Creative Ways to Present
Try chopping the grilled chicken and tossing it into tacos with pickled onions and a drizzle of crema. Or serve sliced over a bed of mixed greens with a tangy cilantro-lime dressing for a fresh spin. You could even layer the pieces over a hearty Mexican-style grain bowl for a colorful and healthy lunch option that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Grilled Chicken (Pollo Asado) Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to cool the chicken completely before sealing it to keep it fresh and safe to eat.
Freezing
If you want to save your chicken for longer, freezing is an excellent option. Wrap the cooked chicken tightly in plastic wrap and then place it into a freezer-safe bag or container. It will keep well for up to 3 months. Thaw in the fridge overnight for best results before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or in the oven wrapped in foil to preserve moisture. Avoid overheating to keep it tender and juicy, rather than drying it out.
FAQs
Can I use bone-in chicken for this Mexican Grilled Chicken (Pollo Asado) Recipe?
Absolutely! Bone-in chicken will add extra flavor, but keep in mind it might need a bit more grilling time to cook through properly compared to boneless cuts.
How long should I marinate the chicken?
Marinate for at least 30 minutes to allow flavors to meld. For deeper flavor and tenderness, 2 hours is ideal. Avoid going over 4 hours to prevent the citrus from breaking down the chicken too much.
What if I don’t have a grill? Can I cook this chicken another way?
Yes! You can cook the marinated chicken under a broiler or in a hot cast-iron skillet. Just keep an eye on it and cook until the internal temperature reaches 165°F (74°C).
Can I prepare the marinade in advance?
Definitely, making the marinade up to a day ahead saves you time. Keep it refrigerated and give it a good stir before using it to marinate your chicken.
Is this recipe spicy?
This recipe has a mild heat level thanks to chili powder, but it’s very adaptable. Add more chili powder or fresh chopped chilies if you prefer a spicier dish.
Final Thoughts
Mexican Grilled Chicken (Pollo Asado) Recipe is a wonderful go-to for impressing friends and family without spending hours in the kitchen. The bright citrus, fragrant herbs, and smoky spices combined with grilling create a truly unforgettable taste of Mexico right at home. I can’t wait for you to try this recipe, enjoy the process, and share the delicious results with your loved ones.
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Mexican Grilled Chicken (Pollo Asado) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus marinating time
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Description
This Mexican Grilled Chicken (Pollo Asado) recipe features tender, juicy chicken marinated in a zesty blend of citrus juices, fresh cilantro, and traditional Mexican spices. Grilled to perfection, it’s a vibrant and flavorful dish perfect for summer barbecues or any time you crave authentic Mexican flavors.
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 the Chicken: Butterfly or pound the chicken breasts or thighs to an even thickness of about 1 inch to ensure they cook evenly on the grill.
- Make the Marinade: In a food processor or blender, combine orange juice, lime juice, vegetable oil, roughly chopped onion, garlic cloves, fresh cilantro, chili powder, cumin, dried oregano, salt, and pepper. Blend until mostly smooth to create a flavorful marinade.
- Marinate the Chicken: Place the prepared chicken in a large bowl. Pour the marinade over the chicken and toss well to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours, but no more than 4 hours, to allow the flavors to infuse.
- Preheat and Prepare the Grill: Heat your grill to medium-high heat, about 375-425°F (190-220°C). Clean the grill grates and oil them lightly to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the grill. Cook for 4 to 5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through with nice grill marks.
- Rest and Serve: Remove the grilled chicken from the grill and let it rest for about 5 minutes. This step helps the juices redistribute, ensuring the chicken stays moist. Slice or serve whole as desired.
Notes
- Do not marinate the chicken for more than 4 hours to avoid the acid in the citrus breaking down the meat too much and making it mushy.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature.
- Vegetable oil helps keep the chicken moist; you can substitute with olive oil if preferred.
- Serve Pollo Asado with warm tortillas, rice, or a fresh salad for an authentic meal.
- Leftover grilled chicken can be used in tacos or salads the next day.
