This Mexican pollo asado features marinated grilled or baked chicken that is full of flavor and always juicy. Enjoy it on its own, or use the chicken in tacos, bowls, and more. Watch the video belowto see how I make this in my kitchen.
Whisk together all the ingredients in a mixing bowl, except for the chicken, until combined.
Cover the bowl and refrigerate for at least 30 minutes or up to four hours.
Preheat the oven to 200C/400F and let the chicken sit at room temperature.
Lightly grease a large baking tray and arrange the marinated chicken thighs on it.
Bake the chicken for 28-30 minutes, or until crispy on the outside.
Video
Notes
Grilled option: Clean the grill grates and lightly grease them, then add the chicken. Grill the chicken for 5-7 minutes on one side, then flip and grill for another 4-5 minutes. Continue grilling the chicken until the chicken reaches an internal temperature of 165F.TO STORE: Store leftovers in an airtight container or wrapped in aluminum foil in the fridge. Stored this way, it will last up to 4 days in the fridge. TO FREEZE: Store cooled leftover chicken in an airtight container or freezer-safe bag and freeze for up to 3 months.TO REHEAT: Transfer leftovers to a baking sheet lined with parchment paper and bake at 177C/350F for 10-12 minutes or until fully reheated. If the chicken is wrapped in foil, do not unwrap it and bake it in the foil.