Mexican · Main · Easy
Pollo Asado
Achiote stained chicken, marinated in citrus and grilled until the edges char. Juicy, tangy, and deeply savory.
The whole recipe in 60 seconds
Pollo Asado, in 5 ideas
- Achiote gives the signature red color and earthy flavor. Find it at Latin markets.
- Longer marinating means deeper flavor. Overnight is ideal.
- Start skin side down for the crispiest skin.
- Move pieces to cooler grill spots if the marinade sugars start to burn.
- The leftovers make incredible tacos the next day.
What you need
Ingredients
- 3 lbs bone in chicken thighs and drumsticks
- 3 oz achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- Warm tortillas and grilled onions, for serving
How to make it
Directions
- Blend the achiote paste, orange juice, lime juice, oil, garlic, oregano, cumin, salt, and pepper until smooth.
- Coat the chicken thoroughly. Marinate in the fridge 4 to 12 hours.
- Heat the grill to medium. Shake off excess marinade.
- Grill skin side down first, 6 to 8 minutes until charred in spots, then flip.
- Continue grilling 20 to 25 minutes total, until the internal temp reaches 165 F.
- Rest 10 minutes. Serve with warm tortillas and grilled onions.
Bone in thighs are cheaper than breasts and far more forgiving on the grill.