Name: Pollo Asado Recipe (Mexican Grilled or Roasted Chicken)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs (900g) bone-in, skin-on chicken pieces; ¼ cup orange juice; 2 tablespoon lime juice; 3 cloves garlic, minced; 2 tablespoon olive oil; 2 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon chili powder

So, About My History with Pollo Asado…

If you’ve ever been hit by the smoky, citrusy, can’t-quite-describe-it aroma of Mexican grilled chicken floating through the neighborhood, you know what got me hooked. Picture this: it’s one of those lazy Sunday afternoons, my cousin’s daring someone (usually me, oops) to taste the marinade straight with a spoon, and honestly, who am I to say no? I’ve definitely had more than one attempt at getting the skin juuust the right level of charred. Sometimes the wind decides otherwise. Or my nephew lets the dog out and there goes the timer. But hey, that’s how memories (ahem, flavor adventures?) are made. Pollo Asado is now my unofficial love language, burnt bits and all.

Why You’re Probably Going to Love This—Like My Crew Does

I whip this out when friends are over and there’s that look—you know, the one that means, “yes, please feed us but also make it fun.” My family basically attacks the platter (I mean, maybe plate up your share early, just in case). This is what I cook when I want something that tastes WAY fancier than the effort required, and, not gonna lie, because I always have random bits of citrus and onions rolling around in the fridge. Truth is, I’ve made this when I’m tired and when I feel like showing off. Never met a picky eater who didn’t ask for seconds (okay, except for that one time I used way too many chiles—the smoke alarm is finally forgiven).

What Goes In (And What You Can Get Away With)

1 whole chicken, about 3-4 lbs (I sometimes use thighs or drumsticks, easier to sneak one off the grill “for testing”)
3 oranges, juiced (when in a hurry, bottled OJ works—my aunt swears by Tropicana, but I secretly grab whatever’s on sale)
2 limes, juiced (lemons stand in if I'm out—one time, I only had a sad little key lime and it actually…sort of worked?)
6 cloves garlic, smashed (sometimes I get lazy and use that pre-chopped stuff from the jar—don’t tell my grandmother)
1 large white onion, sliced thin (yellow is fine; red is… well, a bit weird but not bad)
2 tablespoons olive oil (vegetable oil’s worked in a pinch)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika (or normal paprika with a sprinkle of chipotle powder, if you like living dangerously)
1-2 teaspoons salt (I never measure, but you should. Or not.)
1 teaspoon black pepper
2 teaspoons achiote paste (optional, but it’s the secret—Amazon has this one, pretty decent)
1-2 chiles (like guajillo, ancho, or, sometimes, that random chili powder in the back of your drawer)

Now, Here’s How I Tackle It (With All My Mishaps)

First things first: Whisk together all the marinade ingredients—the juices, garlic, onion, spices, oil, and achiote if you have it. Plop your chicken (or pieces) in a nice big zip-top bag or a bowl and pour over that magic. Toss it around so everything’s coated. If I’m on top of things, this happens the night before; if not, even an hour or two makes a difference. Don’t get too stressed.
Let it marinate in the fridge—ideally overnight. Sometimes I get lazy and leave it out for just an hour, and, well, it still works, but not as punchy.
Okay, grilling! Heat up your charcoal for best flavor (gas works too, but shhh…). Take the chicken out, let the extra marinade drip off a bit. Don’t grill super cold chicken, unless you like dry meat (ask me how I know). Medium heat is your friend here. Lay it skin-side down and DON’T move it for a bit. It’ll stick, then unstick—some weird culinary magic?
Flip every so often, brush on some reserved marinade (not the raw stuff, please), and just let it slowly get charred and gorgeous. For a whole bird: takes maybe 45 mins to an hour. Pieces only need half that, usually. Chicken’s done when you poke a thick bit and the juices run clear (or a thermometer says 165F—safety first, flavor second...or vice versa).
No grill? Roast in the oven at 425°F (220°C)—I stick it straight on a rack over a tray, 35-45 mins if pieces, an hourish for a whole chicken. The broiler helps for that char. This is when I sneak an end piece, purely for science.

Notes from My Real Kitchen

Actually, I find two types of citrus (orange and lime) makes a difference, but you can experiment.
If you forget the achiote—just up the paprika! It’s not quite the same color, but honestly, my family hardly notices.
Don’t sweat perfection. Chicken’s forgiving, which is why I make this at all.

Some Weird (or Wonderful) Variations I’ve Tried

I did pineapple juice instead of orange once, and, uh… maybe not again. Kind of a tropical oddball vibe.
Smoked it low and slow on the grill: family went wild, but the marinade got a bit lost. Maybe less is more sometimes?
Marinade doubled as salad dressing, totally worth repeating. Just use fresh marinade for that part (yes, learned form experience…).

Equipment—And My (No-Judgement) Workarounds

Charcoal grill. (But a stovetop grill pan or even a sheet pan in the oven ain’t the end of the world.)
Sharp knife and cutting board. Or just grab the cheap steak knives, like I usually do.
Tongs: essential for flipping; or, honestly, two forks work. One time, I used chopsticks. Wouldn’t recommend in a storm.

Pollo Asado Recipe (Mexican Grilled or Roasted Chicken)

How I Store Leftovers (If I Ever Have Any…)

Put leftovers in a sealed container in the fridge. Should last 3 days, but in my house it’s basically gone by lunch. For freezing, wrap tight—though, I always think the grilled flavor fades a bit. Reheat under the broiler for best texture (microwave in a pinch, but meh).

How I Dish It Up (And Sometimes Get Fancy)

Pollo Asado goes with warm tortillas, simple pico de gallo, maybe a bowl of Mexican rice on the side. My family is particular about piling on pickled onions. Sometimes I sneak a piece for breakfast, straight from the fridge, no judgement. If I’m feeling generous, I set out limes and hot sauce (Valentina or bust).

What I’ve Learned NOT to Do (Trust Me)

Don’t rush the marinating. Once I tried a 15-minute quickie—regret. Chicken was bland. Better to wait (or just admit you need pizza day).
Char isn’t the same as burnt. A little black? Fine. All black? Well... you might wanna scrape some off.

Answering the Burning Questions I Actually Get

Can I do chicken breasts instead? Sure! I mean, they cook faster and can dry out if you blink—so keep an eye. Maybe baste with more marinade.
Is it spicy? Not by default. But if you sneak in more peppers (like I sometimes do), yeah, you’ll get some heat. Adjust to your crowd. Or just put out a spicy salsa for those who want to go wild (check out this roasted salsa recipe I like).
Can I make this ahead? Oh yes. In fact, I think it tastes better the next day, when all the flavors settle in together. Makes for killer taco fillings, promise.
What if I don’t have achiote? Just skip it or use the paprika thing. I didn’t even know what achiote was the first five years I made this.
Any vegetarian swaps? I mean, you could try tofu or cauliflower. I did once—odd texture, but the marinade’s still the star. Not exactly abuela-approved, but hey, I’m not the food police.

That’s it—my real, mostly unfiltered take on Pollo Asado. If you’ve got stories or tweaks, send them my way! Can guarantee I’ve made it weirder at least once.

Pollo Asado Recipe (Mexican Grilled or Roasted Chicken)