If you’ve been searching for that perfect blend of zesty, smoky, and tender in your grilled chicken, look no further than this Mexican Grilled Chicken (Pollo Asado) Recipe. It’s a vibrant celebration of bright citrus, fragrant spices, and fresh herbs that come together to create a dish bursting with authentic flavor. Whether you’re hosting a casual backyard BBQ or simply craving a dinner that transports your taste buds straight to Mexico, this recipe is an absolute must-try. The marinade infuses the chicken with unforgettable character, making every bite juicy and satisfying, guaranteed to become a new favorite in your cooking rotation.
Ingredients You’ll Need
This Mexican Grilled Chicken (Pollo Asado) Recipe calls for simple, fresh ingredients that each play a vital role in balancing taste, texture, and color. From the tangy citrus juices to the warm spices and fresh cilantro, every component comes together perfectly to create that irresistible marinade and juicy finish.
- 2 pounds boneless, skinless chicken breasts or thighs: Choose your favorite cut; thighs stay juicier while breasts grill up lean and tender.
- ½ cup orange juice: Adds brightness and natural sweetness, tenderizing the chicken beautifully.
- ¼ cup lime juice: Brings fresh acidity that cuts through richness and layers the flavor.
- ¼ cup vegetable oil: Helps carry the marinade flavors, ensuring even coating and moisture retention.
- 1 small onion, roughly chopped: Boosts savory depth with mild sweetness when blended into the marinade.
- 2 cloves garlic: Infuses warmth and bold aroma for that classic Mexican touch.
- ¼ cup packed fresh cilantro: Brightens the marinade with herbal freshness and vibrant color.
- 2 teaspoons chili powder: Adds smoky heat and complexity without overpowering the dish.
- 1 teaspoon cumin: Provides earthiness that ties all the flavors together.
- 1 teaspoon dried oregano: Offers subtle herbal notes that complement the citrus and spices.
- 1 teaspoon salt: Essential for enhancing all other flavors and seasoning the chicken thoroughly.
- ½ teaspoon pepper: Gives a gentle kick of heat and rounds out the taste.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare the Chicken
Start by butterflying or gently pounding your chicken breasts or thighs until they are about 1 inch thick. This even thickness ensures quick and uniform cooking, preventing drying out and allowing that marinade to soak in more effectively.
Step 2: Make the Marinade
Next, pop the orange juice, lime juice, vegetable oil, chopped onion, garlic cloves, fresh cilantro, chili powder, cumin, oregano, salt, and pepper into a food processor or blender. Blitz everything until mostly smooth—this creates a beautifully balanced sauce that clings to the chicken and imparts all those vibrant flavors with every bite.
Step 3: Marinate the Chicken
Place your chicken in a large bowl or a resealable bag and pour the marinade right over it. Toss well to make sure every piece is coated in that liquid gold. Pop it into the fridge for at least 30 minutes to allow the flavors to meld together, but no more than 4 hours so the acidity doesn’t break down the texture too much. Between 30 minutes and 2 hours is perfect for that authentic taste and juicy finish.
Step 4: Grill the Chicken
Get your grill fired up and preheat it to medium-high, aiming for 375-425°F (190-220°C). Give your grates a good scrub and lightly oil them to prevent sticking. Lay the marinated chicken down and grill for about 4 to 5 minutes on each side. Keep an eye on it and aim for an internal temperature of 165°F (74°C) to ensure it’s cooked through but still tender and juicy.
Step 5: Rest and Serve
Once off the grill, let your chicken rest for 5 minutes. This little pause lets the juices redistribute, making every bite moist and flavorful. Then, slice it up and prepare for the deliciousness ahead!
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
A sprinkle of fresh cilantro or a wedge of lime served alongside really elevates this chicken. You might even add some thinly sliced radishes or diced avocado for a pop of color and creamy texture that contrasts beautifully with the smoky grilled flavors.
Side Dishes
This Mexican Grilled Chicken (Pollo Asado) Recipe pairs wonderfully with warm corn tortillas, a simple Mexican-style rice, or charred street corn dripping with cotija cheese and a touch of chili powder. Black beans or a fresh, crunchy slaw add that satisfying balance of texture and heartiness to round out your meal.
Creative Ways to Present
Feeling adventurous? Serve the chicken chopped atop vibrant salads, stuff it into tacos for a quick lunch, or pile it on bowls with rice, beans, and guacamole for a colorful fiesta on your plate. The possibilities are endless with this versatile dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge. The chicken will stay fresh and tasty for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze cooked Mexican Grilled Chicken (Pollo Asado) Recipe pieces for up to 2 months. Just wrap tightly in foil or place in a freezer-safe container to lock in moisture and flavor. Thaw overnight in the fridge before reheating.
Reheating
Warm your grilled chicken gently in a skillet over medium heat or in the microwave until just heated through. Adding a splash of water or broth can help keep it from drying out. It reheats beautifully without losing much of its juicy charm.
FAQs
Can I use bone-in chicken for this Mexican Grilled Chicken (Pollo Asado) Recipe?
Absolutely! Bone-in pieces will take a bit longer to cook but add extra flavor. Just adjust your grilling time accordingly and check doneness with a meat thermometer.
Can I marinate the chicken overnight?
While marinating overnight is possible, it’s best not to exceed 4 hours for this recipe. The acidity from the citrus can start to “cook” and break down the chicken too much, resulting in mushy texture.
What if I don’t have a grill?
No worries! You can cook the marinated chicken under the broiler or in a grill pan on the stove. Just watch closely to avoid burning and aim for that golden, slightly charred finish.
Is this recipe spicy?
This Mexican Grilled Chicken (Pollo Asado) Recipe has a gentle warmth from chili powder but isn’t overly spicy. Feel free to adjust the amount of chili powder or add fresh jalapeños if you want more heat.
Can I prepare the marinade in advance?
Yes, you can make the marinade ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before pouring over the chicken to redistribute the flavors.
Final Thoughts
There’s something incredibly satisfying about making Mexican Grilled Chicken (Pollo Asado) Recipe at home—the fresh aromas, the vibrant colors, and that unbeatable smoky citrus flavor. It’s an easy recipe that feels special every time you serve it. I encourage you to give it a try, invite your friends or family over, and watch how this dish becomes a celebrated staple in your kitchen. Happy grilling!
Print
Mexican Grilled Chicken (Pollo Asado) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 30 minutes to 2 hours marinating time)
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Grilled Chicken (Pollo Asado) recipe features juicy boneless chicken breasts or thighs marinated in a zesty blend of orange and lime juices, fresh cilantro, and traditional Mexican spices. Grilled to perfection over medium-high heat, this dish delivers vibrant flavors perfect for any summer cookout or weeknight meal.
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 or pound the chicken breasts or thighs 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, oregano, salt, and pepper. Blend until the mixture is mostly smooth.
- Marinate Chicken: Place the prepared chicken in a large bowl and pour the marinade over it. Toss the chicken to coat evenly. Cover and refrigerate for at least 30 minutes up to a maximum of 4 hours to let the flavors infuse.
- Grill Chicken: Preheat your grill to medium-high heat (375-425°F / 190-220°C). Clean and oil the grill grates to prevent sticking. Grill the marinated chicken for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and Serve: Remove the grilled chicken from the heat and allow it to rest for 5 minutes. This helps retain the juices. Serve warm, paired with your favorite sides.
Notes
- Do not marinate the chicken for more than 4 hours as the acid in the citrus can start to break down the meat too much, resulting in a mushy texture.
- Using boneless, skinless thighs will provide juicier meat, but breasts work well for a leaner option.
- If you don’t have a grill, you can use a grill pan or broiler, adjusting cooking times accordingly.
- Letting the chicken rest before serving ensures more tender and flavorful results.
