Pollo Asado

My Mexican pollo asado features marinated and 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 below to see how I make this in my kitchen.

Course Main Course

Cuisine Mexican

Cook Time 30

Total Time 30

Servings servings

Calories 306kcal

Author Arman Liew

Ingredients

6 bone-in chicken thighs skin-on
1 small orange juiced
1 small lime juiced
2 tablespoons olive oil
1 tablespoon vinegar
2 tablespoons achiote paste * See notes
3 cloves garlic crushed
1 teaspoon oregano dried
1 teaspoon cumin dried
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon salt

Instructions

Whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, garlic, oregano, cumin, black pepper, onion powder and salt.
Add the chicken, 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 the chicken reaches an internal temperature of 165F.

Video

Notes

* Homemade achiote paste: 3 tablespoons annatto seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1 teaspoon dried oregano, 4 garlic cloves, minced, 1/4 cup orange juice, 2 tablespoons white vinegar, and 1/4 teaspoon salt.

Toast the annatto seeds, cumin seeds, black peppercorns, and cloves until fragrant. Grind toasted spices into a powder. Blend with garlic cloves, oregano, orange juice, white vinegar, and salt to a paste consistency.

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 in the refrigerator for up to 4 days.

TO FREEZE: Let the chicken cool completely, then wrap each piece in aluminum foil, place in a freezer bag, and freeze for 3 months.

TO REHEAT: Bake leftovers at 350F/177C for 10-12 minutes or microwave in 30-second intervals until warm.

Variations

Sides. Serve it with warm tortillas, beans, and coconut milk rice for a complete dish.
Toppings. Add pico de gallo or guacamole to balance the spiciness of the chicken.
Serve the chicken in tacos, burritos, air fryer quesadillas, or taco bowls.

Nutrition