Can I make pollo asado in the oven instead of on the grill?

Yes, pollo asado works very well in the oven. You’ll miss a bit of char, but roasting gives you juicy meat and consistent results, especially with bone-in thighs. The key is using a hot oven so the marinade still tightens and darkens instead of turning watery.

How long should I marinate pollo asado for the best flavor?

Four hours is the minimum for good flavor, but overnight is where it really shines. For dark meat, up to 24 hours is safe and effective. If you’re using chicken breasts, keep the marinade time under 12 hours so the citrus doesn’t soften the texture too much.

Why does my pollo asado look darker or redder than regular grilled chicken?

That color comes from the achiote paste in the marinade. It’s completely normal and part of what gives pollo asado its signature look and flavor. As it cooks, the surface deepens in color as the spices and oil concentrate.

Can I freeze pollo asado after it’s cooked?

Yes, cooked pollo asado freezes well. Let it cool completely, then store it airtight to protect the flavor. When reheated gently, it stays juicy and works especially well for tacos, bowls, or wraps.

What’s the best cut of chicken to use for pollo asado?

Bone-in chicken thighs are the most forgiving and flavorful choice. They stay moist, handle high heat well, and benefit from longer marinating. Boneless thighs also work, but they’ll cook faster and need closer attention.

Foolproof Pollo Asado With Bold Citrus Flavor

Description

Juicy pollo asado marinated in citrus, spices, and achiote for bold flavor and reliable results. Grill or roast it with confidence every time.

Ingredients

Scale

4–5 pounds bone-in chicken thighs, skin removed
1/3 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
1 small yellow onion, chopped
6 cloves garlic, minced
2 ounces achiote paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon chipotle chile pepper

Cook Mode Keep your screen awake while you cook

Instructions

Whisk the marinade ingredients until smooth and evenly combined.
Coat the chicken thoroughly and marinate in the refrigerator.
Bring the chicken slightly toward room temperature before cooking.
Grill or roast until the chicken is deeply colored and fully cooked through.
Rest briefly before slicing or serving.

Notes

Achiote paste gives pollo asado its signature color and earthy depth; avoid skipping it.
If using chicken breasts, limit marinating time to prevent a soft texture.
Store cooked chicken airtight in the refrigerator for up to five days.
Reheat gently to preserve moisture.

Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Category: Dinner
Method: Grill
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3
Sodium: 720
Fat: 30
Saturated Fat: 7
Unsaturated Fat: 21
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 32
Cholesterol: 140