Get ready to take your grilled chicken game to the next level with this authentic-style Pollo Asado marinade! This zesty, smoky, citrus-infused marinade creates chicken that’s juicy, vibrant, and incredibly flavorful—just like the kind you’d find sizzling on a grill at a Mexican street market or taquería.
Perfect for grilling, roasting, or pan-searing, this marinade works for chicken thighs, breasts, or even drumsticks. Serve your pollo asado in tacos, burritos, bowls, or with a side of rice and beans for a meal the whole family will love.
🛒 What You’ll Need for the Marinade
- ½ cup orange juice (fresh squeezed if possible)
- ¼ cup lime juice (about 2 limes)
- ¼ cup olive oil
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 1 tbsp ground achiote (annatto powder) or achiote paste
- 2 tsp oregano (Mexican if available)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder or ancho chili powder
- Optional: 1 tbsp brown sugar (for a hint of sweetness and caramelization)
👩🍳 Pro Tips for Juicy, Flavorful Pollo Asado
- Marinate for at least 4 hours, but overnight is best for deep flavor.
- Use bone-in, skin-on thighs for maximum juiciness and authentic texture.
- Grill over medium-high heat for a nice char while keeping the inside tender.
- Achiote paste adds that signature red-orange color and subtle earthiness—don’t skip it!
- Reserve some marinade (before adding raw chicken) to baste or drizzle after cooking.
🔄 Substitutions & Variations
- No achiote? Use 1 tsp paprika + 1 tsp turmeric for color, but flavor won’t be exactly the same.
- Want it spicier? Add a chopped chipotle pepper in adobo to the marinade.
- Low acid? Replace vinegar with more citrus or use apple cider vinegar instead.
- Grill alternative: Bake at 400°F for 25–35 minutes depending on cut.
🔪 Tools You’ll Need
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Large zip-top bag or covered dish for marinating
- Grill, grill pan, or oven
🔥 How to Use the Pollo Asado Marinade
1️⃣ Make the Marinade
- In a large bowl, whisk together all marinade ingredients until well combined.
2️⃣ Marinate the Chicken
- Add 2–3 lbs of chicken (thighs, breasts, or drumsticks) to a large zip-top bag or glass container.
- Pour marinade over the chicken, seal, and turn to coat.
- Refrigerate for at least 4 hours, preferably overnight.
3️⃣ Grill or Cook the Chicken
- Preheat your grill or pan to medium-high heat.
- Grill chicken for 6–8 minutes per side (depending on cut), until internal temp reaches 165°F.
- Let rest for 5 minutes, then slice or serve whole.
4️⃣ Serve It Up!
Serve your pollo asado with:
- Warm corn or flour tortillas
- Cilantro lime rice
- Grilled onions and peppers
- Black beans or pinto beans
- Fresh pico de gallo or guacamole
🧊 Storage Tips
- Leftover cooked chicken will keep in the fridge for up to 4 days.
- Freeze raw marinated chicken for up to 3 months—thaw overnight before cooking.
🌮 Time to Fire Up the Flavor!
This pollo asado marinade brings bright citrus, bold spices, and smoky depth to any chicken dinner. Whether you’re feeding your crew on Taco Tuesday or meal prepping for the week, it’s a foolproof way to level up your chicken with serious flavor.
Tried this recipe? Drop a comment and let me know how you served your pollo asado! 🌶️🔥🌮
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