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Pollo Asado (Mexican Grilled Chicken)

Pollo asado delivers charred, citrus-marinated Mexican grilled chicken with a vivid orange-red color from achiote paste. This method uses a bold blend of orange and lime juices plus achiote, then grills until cooked through with caramelized char spots.
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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: 650
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 3 lb chicken pieces Chicken pieces or a whole chicken, cut for grilling
  • 0.25 cup orange juice Freshly squeezed or good-quality bottled
  • 0.25 cup lime juice Fresh lime juice
  • 0.25 cup olive oil Extra-virgin or regular olive oil
  • 4 garlic Minced
  • 2 tbsp achiote paste Adds the orange-red color
  • 1 tbsp cumin Ground cumin
  • 1 tsp oregano Mexican oregano or dried
  • 1 tsp chili powder Adds warmth
  • 0.5 salt To taste
  • 0.5 pepper To taste

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 and orange-red in color.
  2. Rub the marinade all over the chicken pieces so they are evenly coated.
Marinate
  1. Refrigerate the chicken for 4-24 hours so the citrus and achiote flavor penetrates the meat.
Grill the chicken
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken, turning occasionally, until cooked through and charred in spots, about 30-40 minutes for whole chicken.
Rest and serve
  1. Let the grilled chicken rest for 10 minutes before slicing or serving.
  2. Serve with warm tortillas, lime wedges, and cilantro.

Notes

Pro tip: If using smaller pieces, start checking for doneness around the 25-minute mark so they don’t dry out; for a whole chicken, stick closer to 35–40 minutes. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (best for reheating in a covered skillet). Dietary swap: use boneless skinless chicken or a smaller-cut mix for faster cooking time while keeping the same marinade.