Loading...
Juicy, tender grilled chicken bursting with the vibrant flavors of citrus, achiote, and Mexican spices. This classic Pollo Asado recipe is perfect for tacos, burritos, or a flavorful main course, bringing the taste of your favorite taqueria right to your backyard. The key is a long marination to allow the flavors to penetrate deeply into the chicken.
Prepare the Marinade
Marinate the Chicken
Preheat and Prepare the Grill
A comforting one-pot meal where tender chicken and savory rice cook together with vegetables and spices. It's a weeknight dinner favorite, bursting with flavor and color, and ready in about an hour.
Juicy, shredded chicken seasoned with Mexican spices, layered in a crusty bolillo roll with creamy refried beans, fresh avocado, and tangy pickled jalapeños. A hearty and satisfying sandwich that brings authentic street food flavor to your kitchen.
Jumbo pasta shells filled with a zesty taco-seasoned ground beef and bean mixture, smothered in enchilada sauce and melted cheese. A perfect fusion of Italian comfort and Mexican flavors for a winning family dinner.
Tender shredded chicken, savory rice, and black beans wrapped in a warm tortilla, then smothered in a rich red enchilada sauce and bubbly melted cheese. A satisfying, restaurant-style comfort food classic.
Juicy, tender grilled chicken bursting with the vibrant flavors of citrus, achiote, and Mexican spices. This classic Pollo Asado recipe is perfect for tacos, burritos, or a flavorful main course, bringing the taste of your favorite taqueria right to your backyard. The key is a long marination to allow the flavors to penetrate deeply into the chicken.
This mexican_american recipe takes 270 minutes to prepare and yields 4 servings. At 248.78 calories per serving with 34.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Grill the Chicken
Rest and Serve
Add 1-2 chipotle peppers in adobo sauce or one fresh, de-seeded serrano chile to the blender with the other marinade ingredients for a smoky, spicy kick.
Use a whole, spatchcocked (butterflied) chicken instead of thighs. Double the marinade recipe and marinate for 12-24 hours. Grill over indirect heat until cooked through.
This marinade works wonderfully on pork chops or firm fish like swordfish. Adjust grilling times accordingly.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness, which can aid in weight management.
The fresh orange and lime juices in the marinade are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect cells from damage.
Chicken provides essential B vitamins like niacin (B3) and pyridoxine (B6), which are crucial for energy metabolism, brain function, and the formation of red blood cells.
A typical 150g serving of this Pollo Asado contains approximately 250-300 calories, primarily from the chicken protein and fats. The marinade adds minimal calories.
Yes, Pollo Asado can be very healthy. It's a great source of lean protein, is low in carbohydrates, and is grilled rather than fried. Using skinless chicken thighs keeps the fat content moderate.
Achiote (or annatto) paste is made from ground annatto seeds, spices, and vinegar. It provides the signature color and a unique, earthy flavor. While there's no perfect substitute, you can create a similar color by mixing 1 tablespoon of paprika with 1 teaspoon of white vinegar and a pinch of oregano.
Absolutely. You can cook the chicken on a cast-iron skillet or grill pan over medium-high heat for a similar char. Alternatively, you can broil it in the oven on a foil-lined baking sheet, about 6-8 minutes per side, watching carefully to prevent burning.
Marinate for a minimum of 4 hours. For the best flavor penetration and tenderization, marinating overnight (8-12 hours) is ideal. Do not marinate for more than 24 hours, as the citrus juices can start to break down the meat's texture too much.
Store leftover Pollo Asado in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep it from drying out, or in the microwave.