Pollo Asado Mexican Roast Chicken

Pollo Asado Mexican Roast Chicken


2.5 pounds chicken parts bone-in, skin on – use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc

1/2 cup olive oil + more as needed

Juice from 1 large orange

Juice from 1 large lime

2 tablespoons vinegar

6 cloves garlic minced

1 tablespoon sazon + more for sprinkling

1 tablespoon achiote powder + more for sprinkling

1 tablespoon paprika or use cayenne for more heat

1 tablespoon Mexican oregano

1 teaspoon cumin

1 teaspoon red pepper flakes

Salt and pepper to taste

FOR GARNISH: Fresh chopped cilantro lime wedges, chili flakes


Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper.

Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag.

Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.

Grill the Chicken. Remove the chicken from the marinade and reserve the marinade.

Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.

Roast the Chicken. Heat oven to 450 degrees F.

Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade.

The chicken should measure 165 degrees F. internally when checked with a meat thermometer.

Enjoy !!


Flavorful Marinade: The marinade for this Pollo Asado is packed with vibrant flavors from orange juice, lime juice, garlic, spices like sazon, achiote, paprika, cumin, and Mexican oregano. This combination infuses the chicken with a deliciously tangy and aromatic profile.

Marinating Time: Allowing the chicken to marinate for at least 1 hour, and ideally up to 3 hours, ensures that the flavors penetrate the meat deeply, resulting in a more flavorful dish.

Grilling Technique: Grilling the chicken first imparts a smoky flavor and develops a nice char on the outside. The use of extra sazon and achiote powder before grilling adds a beautiful color and enhances the seasoning.

Roasting for Juicy Results: After grilling, finishing the chicken in the oven at a high temperature (450°F) ensures that it cooks through evenly while retaining its juices. Basting with the reserved marinade during roasting keeps the chicken moist and flavorful.

Versatility in Chicken Parts: This recipe accommodates various chicken parts, whether you prefer bone-in, skin-on pieces or boneless, skinless cuts. Adjust the cooking time accordingly based on the type of chicken used.

Substitutions: If you can’t find specific ingredients like sazon or achiote powder, you can create a similar flavor profile using common spices like cumin, coriander, garlic powder, and paprika.

Pairing Suggestions: This Pollo Asado pairs well with classic Mexican sides such as rice, beans, tortillas, or a fresh salad. Guacamole, salsa, and sour cream complement the dish beautifully.

Adaptability: If grilling isn’t an option, you can prepare this recipe on the stovetop in a large skillet or pan. Simply cook the marinated chicken until done, basting with the marinade as it cooks.

Make-Ahead Preparation: You can prepare the marinated chicken in advance, refrigerate it, and then grill and roast when ready to serve. This allows for convenient meal planning and ensures maximum flavor.

Customization: Feel free to customize this recipe based on your preferences. Adjust the level of spice, citrus, or seasoning to suit your taste. The versatility of Pollo Asado makes it a favorite for gatherings and weeknight dinners alike.

Nutrition Information:

Serving Size: 1 chicken part (=approximately 4 ounces)

Calories: 280 | Total Fat: 18 grams | Saturated Fat: 4 grams | Cholesterol: 80 milligrams | Sodium: 350 milligrams | Total Carbohydrates: 1 grams | Dietary Fiber: 0-1 gram | Sugars: 0-1 gram | Protein: 25 grams

Frequently Asked Questions:

Can I use boneless, skinless chicken for this recipe instead of bone-in, skin-on chicken parts?

Yes, you can use boneless, skinless chicken if you prefer.

Keep in mind that bone-in, skin-on chicken parts often yield a richer flavor and juicier result, but boneless chicken can be used for a quicker cooking time.

Is there a substitute for sazon and achiote powder if I can’t find them?

If you can’t find sazon or achiote powder, you can create a substitute by mixing common spices such as cumin, coriander, garlic powder, and paprika.

This blend can mimic the flavors of sazon and achiote.

Can I marinate the chicken for longer than 3 hours for even more flavor?

Yes, you can marinate the chicken for longer if you prefer. Marinating for an extended period, such as overnight, can enhance the flavor, but be cautious not to marinate for too long, as it may affect the texture of the chicken.

What sides would complement this Pollo Asado recipe for a complete meal?

This Mexican roast chicken goes well with various sides like rice, beans, tortillas, or a fresh salad.

You can also serve it with guacamole, salsa, and sour cream for a complete and flavorful meal.

Can I prepare this recipe on a stovetop if I don’t have access to a grill?

Yes, you can. After marinating the chicken, you can cook it in a large skillet or pan over medium-high heat until it’s thoroughly cooked, just like you would on a grill.

Baste the chicken with the reserved marinade as it cooks for added flavor.

Is it essential to use bone-in, skin-on chicken for this recipe, or can I use boneless, skinless chicken instead?

While bone-in, skin-on chicken parts are traditional for Pollo Asado, you can use boneless, skinless chicken if you prefer.

Just adjust the cooking time as boneless cuts may cook faster.

What can I substitute for sazon if I can’t find it in my local store?

If you can’t find sazon, you can make a substitute by combining common spices such as cumin, coriander, garlic powder, and paprika.

This blend can replicate the flavors of sazon.

Can I use a different type of citrus juice if I don’t have both orange and lime juice?

Yes, you can use lemon juice or even grapefruit juice as alternatives to either the orange or lime juice.

It will bring a slightly different citrus flavor to your Pollo Asado.

Is there a specific type of vinegar recommended for the marinade?

White wine vinegar, red wine vinegar, or apple cider vinegar can work well in the marinade.

You can choose the one that best suits your taste.

Can I prepare this dish in advance and refrigerate it for a few hours before grilling and roasting?

Absolutely! In fact, marinating the chicken for at least 1 hour, and preferably 3 hours, is recommended to infuse the flavors.

You can marinate it in the refrigerator until you’re ready to grill and roast, which allows for some convenient meal prep.

Leave A Reply