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
Scale
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.
