This pollo asado recipe is the ultimate Mexican roast chicken, marinated in zesty citrus and spices, quickly grilled then roasted for big flavor. So tender and juicy!
Pollo Asado is My New Favorite Roast Chicken
If you're looking for a super flavorful roast chicken recipe that is easy to make and truly satisfies, Pollo Asado will absolutely deliver.
Roasted chicken can be pretty boring sometimes. A lot of roasted chicken recipes wind up delivering bland chicken that leaves us wanting more.
Not so with pollo asado. This is a Latin American dish with lots of seasonings.
With pollo asado, flavor is built first by marinating the chicken in lot of citrus juice and a collection of seasonings, including achiote, which is vibrant and unique, as well as sazon, a popular Caribbean seasoning blend, along with other commonly used Mexican spices.
What is Pollo Asado?
The name, "pollo asado", means roasted or barbecued chicken, and cooking methods will vary from cook to cook. You'll find variations in Mexican, Puerto Rico, Cuba and the Caribbean.
This is more of a Mexican version.
My favorite Mexican cookbook refers to it as grilled chicken, though their recipe pan sears the chicken first before roasting in the oven to finish.
I've adapted that recipe to use my grill, for more of a Mexican grilled chicken that is then finished in the oven.
I marinate with my favorite citrus and use my favorite seasonings for a roast chicken dish that is sure to satisfy the spicy food lover.
Let's talk about how to make pollo asado, shall we?
Pollo Asado Ingredients
- Chicken. Use a whole cut up chicken or your favorite parts, like leg thigh quarters, chicken breasts, or a combination. You can make this with boneless chicken, though will need to reduce the cooking time.
- Olive oil. For cooking. Any vegetable oil will do.
- Liquids. Orange juice, lime juice, vinegar.
- Seasonings. Garlic, sazon, achiote powder, paprika (smoked paprika is great here), Mexican oregano, cumin, red pepper flakes, and salt and pepper.
- Garnish. Fresh chopped cilantro, lime wedges, chili flakes.
About the Achiote
Achiote is the Mexican name for annato seeds, which are seeds that come from a tree that is commonly grown in the tropics of Central and South America as well as the Caribbean. For centuries, they have been used for coloring purposes. These seeds impart a bright red color or yellow color to items such as body paint, cloth, as well as food.
Achiote is an important component of the dish, so I definitely recommend acquiring it. Learn more about what is achiote, and how to make achiote paste.
Buy Achiote (annato seeds) at Amazon (affiliate link, my friends!)
How to Make Pollo Asado - the Recipe Method
Marinate the Chicken. Mix together 1/2 cup olive oil, citrus juices (orange and lime juice), vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper in a large bowl.
Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag.
Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
Just look at the gorgeous color of the chicken from all those wonderful seasonings, particularly vibrant achiote.
Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Preheat the grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder.
Grill the chicken pieces 5 minutes per side.
Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often for the first 10 minutes with the reserved marinade.
Cook the chicken 20 minutes or until the chicken reaches 165 degrees F. internally when checked with a meat thermometer.
Garnish and serve! I love mine with corn tortillas and toppings, like my favorite spicy guacamole, onions, cilantro, freshly squeezed lime juice, and chiles toreados (Mexican blistered jalapenos), so I can tear off the tender, juicy chicken and make tacos.
So good!
Serve it with Arroz Verde (Green Rice)!
Boom! Done! Pollo asado is ready to serve! This is the best roast chicken on the planet, my friends. We really love this recipe.
So delicious, huge on flavor. Making this again very soon!
Recipe Tips & Notes
There are different ways to cook pollo asado. See below.
Simple Roasting Method. If you prefer, you can skip the grill and simply roast the chicken for 30 minutes, or until it cooks through.
You can turn on the broiler and broil the chicken the last few minutes to get a nice char on the skin.
Simple Grill Method. You can also skip the oven and finish roasting the chicken on the grill.
To do so, after grilling the chicken over direct heat, move the chicken to the other side of the grill with the burners off for indirect cooking, or just lower the heat to medium low heat, and roast until it cooks through to 165 degrees F. internally with an instant read thermometer inserted into the thickest part of the chicken.
I love this on my charcoal grill. Extra flavor!
Variations. As mentioned, this is a Mexican version of pollo asado. My Puerto Rican cookbook uses a very simple marinade of only oil, vinegar, oregano, garlic and salt and pepper.
I love the Mexican version with many more seasonings. You can use lard in place of oil.
Lemon juice is commonly used in the marinade.
Best Chicken for Pollo Asado
I enjoy using bone-in chicken for this recipe, as you'll get more flavor from the bones.
Use a whole chicken, cut up, or grab select pieces from the grocery store. Chicken leg and thigh quarters are great here, as is chicken breast.
You can very easily make this with boneless chicken, but reduce the cooking time, as it will cook through to temperature much more quickly.
If using boneless chicken, use either chicken breast or chicken thighs.
Storage
Store any leftovers in the refrigerator in a sealed container. It will keep up to 5 days this way. I often like to tear the meat from the bones and use it for other meals, like adding to soups, stews, or for making tacos.
You can also freeze it for 3 months or longer. It freezes quite well.
That's it, my friends. I hope you enjoy this pollo asado recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendation
If you love traditional Mexican cooking, I love this cookbook with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pollo Asado Recipe (Mexican Roast Chicken)
Ingredients
- 2.5 pounds chicken parts bone-in, skin on - use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc
- 1/2 cup olive oil + more as needed
- Juice from 1 large orange
- Juice from 1 large lime
- 2 tablespoons vinegar
- 6 cloves garlic minced
- 1 tablespoon sazon + more for sprinkling
- 1 tablespoon achiote powder + more for sprinkling
- 1 tablespoon paprika or use cayenne for more heat
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- FOR GARNISH: Fresh chopped cilantro, lime wedges, chili flakes
Instructions
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often for the first 10 minutes with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve! Discard any remaining marinade.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/9/23 to include new information and video. It was originally published on 3/10/21.
David Roy says
This was a phenomenal recipe. I have an outside pizza oven. I put the chicken in to get it even more crispier and it was phenomenal. Thank you thank you you make me look like a rockstar.
Mike Hultquist says
So cool! I need a pizza oven!! Haha, thanks, David.
Lavina says
This looks and sounds so delicious Mike! love the combo of hot and bright flavors!
Mike Hultquist says
Thanks, Lavina! I know you like it spicy! =) I appreciate it!
Bill says
I am one that often makes several changes to a recipe (usually based on ingredients on hand). I did follow the recipe with two small exceptions: I used boneless, skinless thighs and I did not have any achiote powder.
Still, it turned out great! My wife and I are both from Phoenix, AZ. We have eaten Mexican or south-western food our entire life (I am 74). This was a welcome addition. The chicken was tender and moist. Plus, it had a great flavor.
I served the Cajun Corn Maque Choux with this and a side of rice.
Mike Hultquist says
Wonderful! Thanks for sharing this, Bill! VERY happy you both enjoyed it. All the best.
Charles Pascual says
Easy, straight-forward recipe. Followed it as written. grilled bone-in, skin-on thighs, basting with reserved marinade. Flavorful and juicy. Served it with your Arroz Verde. Thanks, Mike.
Mike Hultquist says
Thanks, Charles! Yes! Very happy you enjoyed it! Thanks again for sharing!
Robert says
This sounds very good….! Is it safe to reuse marinade after it’s been in contact with raw chicken without boiling it first…?
Mike Hultquist says
Robert, you can use it for basting for the first 10 minutes, but discard any unused marinade. And wash your hands, of course. =)
piXie says
No.
Always bring a moderate amount of used marinade up to a boil. Boil at least 3 minutes. Then use as you wish.
Mike Hultquist says
You can cook it if you'd like to use it as a sauce, yes.
Eivind says
I would suggest you try a couple modifications. Dry brine your chicken, a whole spatchcocked chicken, with salt and baking powder. Get your marinade under the skin and some over. Put a rice pilaf down in your cast iron pan and drape the chicken over it. Roast it at 325 in the grill the entire time with apple wood on the fire to 158 (yes, it's safe and if you rest it carry over will take it to the 160's). Smokey, moist, crispy. Try it.
Mike Hultquist says
Hmm, perhaps! I wonder if it would be worth 4 stars? LOL. Thanks for the suggestions. Definitely worth trying. =) Thanks, Eivind!
Charles Pascual says
While interesting, this is not a "modification." This is a new recipe that uses Mike's marinade.
Miska Knezevic says
WOW!
Majid Mahmood says
The best ever. Tastilicious
Lisa Kelly says
Hi Mike, this recipe looks incredible. Do you think it would be possible to do this with a whole chicken, rather than pieces and just use the oven method? Or do you think the flavours of the marinade would not penetrate the meat enough?
Mike Hultquist says
Hi, Lisa. Yes, I think it's possible. You might consider spatchcocking the chicken so it can lay flatter. If you roast it the normal way, though, I would give it some basting a few times as you cook. Let me know how it turns out for you. Enjoy!
Kevin says
This is a winner Mike, I made it exactly to the recipe except for altering the cooking method slightly (wasn't a good day to grill). I heated a cast iron grill pan in the oven. When the oven and pan was hot, I placed the leg/thigh chicken pieces in the pan skin side down to get good grill marks. After about 5-6 minutes I flipped the chicken over and continued to roast, basting every 4-5 minutes until reaching temp.
This was Amazing chicken... It is among the best chicken I have ever eaten. Thank you for sharing the recipe. Going to try the Peruvian chicken next.
Mike Hultquist says
Thanks so much, Kevin! So happy you enjoyed it! Thanks, my friend!
Veronica says
This was ever bit as AWSOME as your Carne Adovada recipe!
(And I made it in the oven!)
Thank you again Mike!!!!
Mike Hultquist says
Awesome!! Thanks, Veronica!
Veronica Shafer says
Hi Mike!
Can’t wait to try this. I was wondering what kind of vinegar do you use?
Mike Hultquist says
Thanks, Veronica. I use white wine vinegar, though you can use your favorite. Enjoy!!
Cinthya says
OMG I made this recipe today and it was super delicious. The chicken was so tender and juice and the marinade is just perfect. It remind me Mexico. Thank you for such a great recipe.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you liked it, Cinthya! I love it.
Jérémie says
It's rare that whole cut up chicken has so much flavor! Real fireworks! maybe the trinidad scorpion I chose helped 😉
I was up to the Simple Grill Method, but I chose instead to follow the full recipe and I did not regret it: the chicken was soooo tender!
A great surprise, Mike !!
Eated with french fries… more exactly, Belgian ones.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Jérémie. Yes, huge flavor here, especially with scorpions! You are a true chilihead, my friend! =)
sherry says
Hi Mike, this recipe is sensational! I had to order Sazon and Achiote from Amazon as it's not a regular in my spice cabinet. Thank you so much, your scrumptious recipe will be oun of our favourites in the future.
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Sherry! You'll love having the sazon and achiote in your spice cabinet. Great spices!
Billy says
Wow, usually have a roast chicken every Sunday or 2. Yesterday I butchered an entire chicken and used a couple extra quarters. Didn't have the achiote and used more lime and orange. Was amazing. My wife never wants a normal roast chicken ever again. Kids liked it but they still prefer a normal roast. Can't win all the time but loved this. Thanks.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Billy! Nice to change it up for sure! I appreciate it!
SANDY says
Thank you for this beautiful recipe!
I appreciate your love for hot chili.
I learn so much from your recipes.
Sincerely, Sandy
Michael Hultquist - Chili Pepper Madness says
Thank you, Sandy!
Rick Price says
I see you have a Kamado Big Joe. I love mine and would see things you like to use it for. Everyone has different tricks and techniques I like add to my understanding of getting the best results possible. I really enjoy all the things you do Mike, I have saved quite a few of your recipes. I'm a fan!
Michael Hultquist - Chili Pepper Madness says
I appreciate it, Rick. I'm not a Kamado Joe specialist or anything, but use it for smoking and charcoal grilling. I hope to use it in future recipes and videos. Thanks so much!
Ron Wills says
After finally getting all the spices, I tried this recipe tonight. Great flavor and the chicken was nice and juicy. I did have a few problems with the recipe however. The ingredients listed olive oil and vinegar, however you never say what to do with these two ingredients, I assume they go in the marinade at least that is where I put them. The other issue is after you remove the chicken from their rest in the fridge, you say to reserve the remaining marinade but you never use it. I really don't think you would want to be using a marinade that was used for chicken. In spite of these minor issues, we will be saving this recipe for later use.
Michael Hultquist - Chili Pepper Madness says
Ron, thanks. I neglected to list the oil and vinegar, which DO go into the marinade. I've updated the recipe to make that clear. For the reserved marinade, it is written to baste the chicken with it as it is roasting to keep it moist. Glad you enjoyed it.
caren says
This recipe was great used thighs and legs and marinated a day and a half. i used smoked paprika with cayenne not brave enough for all cayenne. It was spicy enough with chipotle black beans. Great recipe we be making again. Thank you Caren
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Caren!
Karin Pelton says
Where’s the video?
Michael Hultquist - Chili Pepper Madness says
I hope to do one in the future for this recipe, Karin.