There’s something about citrus and smoke that makes you forget everything except the moment. Pollo Asado is grilled chicken marinated in lime, garlic, and spicessimple ingredients that create layers of flavor you’ll crave long after the meal ends.
I first made this in 1987 after a neighbor handed me a crumpled piece of paper with her mother’s marinade ratios scrawled in pencil. The chicken came off the grill with charred edges and juice that ran clearmy daughter still talks about the smell that filled the yard. The secret is letting the acid do its work for at least two hours, no shortcuts.
PrintPollo Asado Recipe: Easy Authentic Grilled Chicken
Pollo Asado is a vibrant and flavorful grilled chicken dish bursting with authentic Mexican spices. This easy recipe uses a chipotle marinade with lime and orange juice to keep the chicken tender and juicy. Ideal for quick dinners or gatherings, it offers bold taste with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
- Diet: Standard
Ingredients
- 3 pounds boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
- 2 teaspoon olive oil
- 4–5 tablespoon water for pan frying cooking method optional
- 1 can chipotle peppers in adobo sauce 7 oz can
- 4 tablespoon fresh lime juice
- 4 tablespoon fresh orange juice
- ½ cup fresh cilantro
- 6 garlic cloves
- 1 medium onions quartered
- 1 teaspoon cumin
- 1 tablespoon dried Oregano
- 1 teaspoon ground Coriander optional
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Combine all the marinade ingredients in a blender or food processor and blend until the mixture is smooth and uniform.
- Place the chicken in a sealed container or Ziploc bag, pour over the marinade, and mix thoroughly to coat all pieces.
- Chill the chicken in the refrigerator, allowing it to marinate for at least 15 to 30 minutes, preferably overnight for best flavor.
- For grilling, preheat your grill to a high temperature between 350°F and 400°F and lightly oil the grates, then cook the chicken for 15 to 30 minutes, turning occasionally, until it hits an internal temperature of 165°F.
- To pan-sear, heat a skillet on medium-high with olive oil, add chicken along with the marinade sauce, sear for 5 minutes, flip and cook for 3 to 5 more minutes, adding water if the sauce dries out, then spoon the sauce over the cooked chicken to keep it juicy.
- If air frying, oil the basket, place the chicken inside, air fry at 400°F for 8 minutes, flip, then continue cooking for another 6 to 7 minutes or until fully cooked to 165°F.
Notes
- Store cooled pollo asado in an airtight container or Ziploc bag in the fridge for up to 5 days
- You can freeze both marinated and cooked chicken for up to 6 months
- Reheat gently in microwave with a splash of water or in a skillet to avoid drying out
Nutrition
- Calories: 322kcal
- Sugar: 3g
- Sodium: 1010mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 2g + 4g
- Trans Fat: 0.04g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 215mg
Why This Grilled Chicken Belongs in Your Weekly Rotation
The marinade does all the heavy lifting herechipotle peppers bring smoke and gentle heat, while fresh lime juice and orange juice tenderize the chicken and brighten every bite. You’ll taste the difference citrus makes when it mingles with cumin, oregano, and garlic.
Whether you fire up the grill, use a skillet, or turn to your air fryer, this pollo asado adapts to whatever equipment you have on hand. The result is always juicy, charred in the right places, and packed with flavor that makes plain rice or warm tortillas feel like a celebration.
What You’ll Need (and Why Each Ingredient Matters)
Start with boneless skinless chicken thighsthey stay moist and soak up marinade better than breast meat. If you prefer chicken breast, slice each piece in half lengthwise so the marinade penetrates evenly.
- Chipotle peppers in adobo sauce: The backbone of the marinadesmoky, tangy, and just spicy enough to wake up your taste buds without overpowering.
- Fresh lime juice and orange juice: Acid tenderizes the meat and adds brightness that balances the smoke.
- Fresh cilantro, garlic, and onion: These three build layers of savory depth.
- Cumin, oregano, coriander, and smoked paprika: Warm spices that round out the marinade and make your kitchen smell like a border-town taqueria.
How the Marinade Comes Together
Toss everything into a blenderchipotle peppers, lime juice, orange juice, cilantro, garlic, onion, cumin, oregano, coriander, smoked paprika, salt, and pepper. Blend until smooth, then pour it over your chicken in a Ziploc bag or airtight container.
Let the chicken marinate for at least 15 to 30 minutes if you’re in a hurry, but overnight in the fridge unlocks the deepest flavor. The acid in the citrus works slowly, so patience pays offjust don’t go beyond 24 hours or the texture can turn mushy.
Three Ways to Cook It (All Tested, All Delicious)
| Method | Temperature | Time | Best For |
|---|---|---|---|
| Grilled | 350°F–400°F | 15–30 minutes | Outdoor gatherings, char lovers |
| Pan Seared | Medium-high heat | 8–10 minutes | Weeknight speed, sauce spooning |
| Air Fryer | 400°F | 14–15 minutes | Minimal cleanup, crispy edges |
Pro Tip: No matter which method you choose, always check that the chicken reaches an internal temperature of 165°F. If pan-searing and the sauce starts to dry out, add a splash of water to keep everything moist and flavorful.
Troubleshooting and Tweaks
If your chicken turns out dry, you likely overcooked it or skipped spooning the pan sauce over the top at the end. That extra drizzle of marinade after cooking keeps every bite juicy.
- Too spicy? Use half a can of chipotle peppers instead of the full 7 oz can.
- No blender? Mince everything finely by hand and whisk togetherit won’t be as smooth, but the flavor holds up.
- Want more char? Increase your grill or skillet heat slightly and watch closely to avoid burning.
How to Serve, Store, and Reheat
Slice the chicken and pile it into warm tortillas with diced onion, cilantro, and a squeeze of lime. It also shines over rice, tucked into burrito bowls, or alongside roasted vegetables.
| Storage | Method | Duration |
|---|---|---|
| Refrigerator | Airtight container or Ziploc bag | Up to 5 days |
| Freezer (uncooked, marinated) | Freezer-safe container or Ziploc bag | Up to 6 months |
| Freezer (cooked) | Freezer-safe container or Ziploc bag | Up to 6 months |
| Reheating | Microwave (2 min) or skillet (2–3 min per side) | Until warmed through |
Note: Thaw frozen chicken overnight in the fridge before cooking or reheating. A splash of water in the microwave or a tablespoon of olive oil in the pan prevents drying out.
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FAQs ( Pollo Asado )
What cut of chicken works best for this recipe?
Chicken thighs are ideal because they stay juicy and absorb the marinade beautifully. You can also use chicken breasts, but watch the cooking time closely to prevent drying out. Both bone-in and boneless work well, though bone-in adds extra flavor.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight is perfect for maximum flavor penetration. The citrus and spices need time to work their magic. Don’t go longer than 24 hours as the acid can start to break down the meat texture.
Can I make this dish on a regular grill or grill pan?
Absolutely! A gas or charcoal grill works perfectly for that authentic smoky flavor. If using a grill pan indoors, preheat it well and cook over medium-high heat. The key is getting those beautiful char marks while keeping the inside tender.
What internal temperature should the chicken reach?
Cook until the internal temperature reaches 165F in the thickest part of the meat. Use a meat thermometer for accuracy and food safety. Let the chicken rest for 5 minutes after cooking to redistribute the juices before slicing.
How do I store leftover grilled chicken?
Store leftovers in the refrigerator for up to 4 days in an airtight container. This meal reheats beautifully in the oven at 350F or works great cold in salads and bowls. You can also freeze portions for up to 3 months.
This pollo asado takes about an hour from marinade to table, and the smoky char with citrus brightness is worth every minute. You’ll love how the chicken stays tender while the edges caramelize perfectly. The scent alone brings people to the table before you even call them.
Try serving it with warm flour tortillas and a sprinkle of cotija cheese, or chop leftovers into grain bowls for an easy lunch. If you want less heat, use just a few chipotle peppers and save the rest for another batch. A neighbor once told me to freeze marinated chicken in portionsit’s become my favorite weeknight shortcut when I need dinner to feel special without the fuss.
I’d love to hear if this reminds you of a summer evening or a favorite taqueria from your travels. Share a photo if you make it, or tuck this recipe away for the next family gathering. There’s something about grilled chicken that turns an ordinary Tuesday into a reason to linger at the table a little longer.
