Pollo Asado Mexican Roast Chicken

Pollo Asado is more than just roasted chicken—it’s a celebration of bold Mexican flavors, deeply rooted in cultural tradition. Infused with citrus juices, aromatic garlic, and a robust blend of spices like achiote, paprika, and sazon, this dish captures the essence of open-fire cooking and family-style meals.

The marinade seeps into every bite, making the chicken tender, juicy, and bursting with smoky, tangy, and slightly spicy notes. Whether grilled to perfection or oven-roasted for a golden, crispy finish, Pollo Asado delivers a soulful eating experience that brings people together around the table.

It’s perfect for backyard gatherings, taco nights, or a comforting homemade feast that tastes like it came straight from a Mexican abuela’s kitchen.

Why People Will Love The Pollo Asado (Mexican Roast Chicken) Recipe:

Bold, Authentic Flavors

The marinade combines citrus juices, garlic, and classic Mexican spices like achiote and sazon, creating a depth of flavor that is vibrant, aromatic, and unmistakably traditional.

Juicy and Tender Texture

Marinating the chicken for hours allows the meat to absorb every drop of flavor, resulting in exceptionally moist and tender bites that don’t need any sauce to shine.

Versatile Cooking Method

This recipe offers flexibility—grill for smoky charred edges or roast in the oven for a crispy, golden finish. It adapts beautifully to your cooking setup.

Perfect for Any Occasion

Whether it’s a casual family dinner, a backyard cookout, or a special weekend meal, Pollo Asado is hearty, crowd-pleasing, and festive without requiring hours in the kitchen.

Naturally Gluten-Free and Simple

Made with whole ingredients and bold spices, it’s a clean recipe free from additives or processed items, suitable for those following gluten-free or wholesome diets.

Deep Cultural Connection

Inspired by generations of traditional Mexican cooking, this dish brings a sense of heritage and comfort to the table, offering a taste of home even for those far from it.

Key Ingredients:

Bone-in, skin-on chicken parts

These cuts retain moisture and richness during cooking, allowing the marinade to deeply infuse the meat while the skin crisps up beautifully on the grill or in the oven.

Fresh orange and lime juice

This vibrant citrus duo not only tenderizes the chicken but also balances the richness with tangy brightness, enhancing every layer of flavor in the marinade.

Achiote powder

Earthy, slightly peppery, and intensely colored, achiote gives Pollo Asado its iconic red hue and adds a subtle depth that’s essential to the dish’s traditional character.

Sazon seasoning

A Latin kitchen staple, sazon delivers a punch of umami and spice, blending annatto, coriander, cumin, and garlic into one harmonious mix that amplifies savory notes.

Mexican oregano

More floral and citrusy than its Mediterranean counterpart, Mexican oregano complements the citrus marinade and adds an herbal complexity to the final flavor profile.

Fresh garlic

Minced garlic infuses the marinade with warmth and aroma, forming the flavor backbone of this deeply savory dish.

Olive oil

Acts as the carrier for all the seasonings, helping the marinade coat the chicken evenly while also contributing to a golden, crisp exterior during cooking.

Expert Tips:

Use Dark Meat for Maximum Flavor

Chicken thighs and leg quarters are ideal for Pollo Asado. Their higher fat content helps them stay juicy and flavorful during grilling or roasting, especially when exposed to high heat.

Score the Chicken for Deeper Marinade Penetration

Lightly score the surface of the chicken with a knife before marinating. This increases surface area and allows the citrus, garlic, and spices to fully infuse the meat.

Marinate Overnight for Best Results

While a 1–3 hour marinade is effective, overnight marination (8–12 hours) intensifies flavor dramatically and helps tenderize the meat naturally thanks to the acid from the citrus.

Grill Over Indirect Heat, Then Finish Over Flame

To avoid burning the marinade sugars or charring too early, start cooking the chicken over indirect heat on the grill, then move it to direct flame for a smoky, crisp finish.

Baste Frequently for a Glossy, Flavorful Crust

Basting the chicken every 5–7 minutes with the reserved marinade during roasting helps build layers of flavor and moisture. Just be sure to stop basting for the last few minutes to allow the skin to crisp.

Rest the Chicken Before Serving

Let the cooked chicken rest for 5–10 minutes after removing from the oven or grill. This allows the juices to redistribute evenly, ensuring every bite is succulent.

Don’t Skip the Extra Sazon & Achiote Dusting

Sprinkling extra sazon and achiote powder before grilling intensifies both color and seasoning on the surface, giving the chicken a rich, signature hue and well-developed crust.

Pollo Asado Mexican Roast Chicken

Ingredients:

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

Instructions:

Prepare the Marinade

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In a large mixing bowl, whisk together the olive oil, orange juice, lime juice, vinegar, minced garlic, sazon, achiote powder, paprika (or cayenne), Mexican oregano, cumin, red pepper flakes, and a generous pinch of salt and pepper.

Marinate the Chicken

Place the chicken pieces in a large dish or a resealable plastic bag.

Pour the marinade over the chicken, ensuring all parts are well-coated.

Cover or seal, then refrigerate for at least 1 hour—ideally up to 3 hours for deeper flavor.

Grill the Chicken

Preheat your grill to medium heat and lightly oil the grates.

Remove the chicken from the marinade and set the marinade aside for basting.

Lightly sprinkle the chicken with additional sazon and achiote powder.

Grill for about 5 minutes per side, until lightly charred and partially cooked through.

Finish in the Oven

Preheat your oven to 450°F (232°C). Transfer the grilled chicken to a cast iron pan or baking dish.

Roast in the oven for 20 minutes, turning halfway through and basting occasionally with the reserved marinade.

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part.

Garnish and Serve

Let the chicken rest for 5–10 minutes before serving.

Garnish with chopped cilantro, lime wedges, and chili flakes.

Serve hot with your favorite sides.

Important Notes for Making Pollo Asado

Marinade Chemistry Matters

The acidic elements (orange juice, lime juice, vinegar) tenderize the meat, but if left too long (especially on lean cuts like chicken breasts), they can break down proteins too much and create a mushy texture. Stick to dark meat or limit marination for white meat to 2–3 hours.

Achiote Is Essential to Authenticity

Achiote (annatto) is not just for color—it lends an earthy, slightly nutty undertone that’s iconic in Mexican roast chicken. Substituting it may change the soul of the dish. If you can, source real achiote powder or paste for full depth.

Balance Is Key in the Marinade

This recipe uses a harmony of citrus, spice, herb, and fat. Adjusting one element (like increasing lime or hot pepper) will shift the overall flavor balance. Taste your marinade before using to ensure it leans savory, not too acidic or spicy.

Grilling Adds Smoky Complexity

While roasting works beautifully, grilling introduces natural char and smoky notes that enhance the overall flavor. If you’re roasting indoors, you can mimic this by broiling briefly at the end for a smoky touch.

Always Reserve Some Marinade (Before Adding Chicken)

For safety and flavor layering, reserve a small portion of the marinade before it touches raw chicken. Use this portion for basting during roasting or finishing drizzles.

Cook to Temperature, Not Just Time

The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to ensure safety without overcooking, especially if you’re using different cuts of chicken.

Let It Rest Before Carving

Resting is crucial to retain juices and tenderness. If cut too early, those flavorful juices will escape instead of staying locked in the meat.

Nutrition Information:

Per serving (based on ~6 servings from 2.5 pounds of bone-in, skin-on chicken, including marinade and minimal oil absorption):

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.