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Pollo Asado

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A vibrant and flavorful dish that brings bold Latin tastes to your table with juicy, marinated chicken grilled to perfection.

Ingredients

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 3-4 garlic cloves, minced
  • 1 tablespoon achiote powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 3 pounds chicken thighs, legs, and/or breasts
  • Lime wedges for garnish
  • Chopped cilantro for garnish

Instructions

  1. Mix Marinade: In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, achiote powder, cumin, coriander, oregano, salt, and pepper until well combined.
  2. Marinate Chicken: Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes up to overnight.
  3. Prepare for Grilling: Preheat your gas grill to medium-high heat or light your charcoal grill, allowing the coals to heat until covered with white ash.
  4. Grill Chicken: Place the chicken skin-side down on the grill grates. Grill for about 6-7 minutes if using boneless pieces, or 10-12 minutes for bone-in pieces, then flip and continue grilling until the chicken reaches an internal temperature of 165°F.
  5. Oven Roasting: Preheat your oven to 425°F. Place the marinated chicken on a baking sheet and roast for approximately 30-35 minutes, or until golden brown and fully cooked.
  6. Let It Rest: Once cooked, remove the chicken and let it rest for 5-10 minutes to allow the juices to redistribute.
  7. Serve: Garnish with lime wedges and cilantro for added freshness.

Notes

For more flavor, marinate the chicken overnight. Monitor cooking temperatures to avoid overcooking, and allow chicken to rest before serving.

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