Pollo Asado

This flavorful, consistently juicy Mexican pollo asado is made with marinated grilled or baked chicken. Savour it by itself or add the chicken to tacos, bowls, and other dishes.

Recipe By: Arman Liew


  1. Six skin-on, bone-in chicken thighs
  2. one small orange
  3. one tiny lime juiced
  4. One tablespoon vinegar
  5. two teaspoons of olive oil
  6. two tablespoons of achiote paste See notes for three
  7. smashed garlic cloves
  8. one teaspoon each of dried oregano
  9. cumin
  10. one teaspoon each of black pepper, onion powder, and salt.


  1. In a mixing basin, whisk together all the ingredients (excluding the chicken) until well incorporated.
  2. Put the bowl in the refrigerator for a minimum of half an hour and a maximum of four hours.
  3. As the oven heats up to 200°C/400°F, leave the chicken out to room temperature.
  4. Arrange the marinated chicken thighs on a large baking pan that has been lightly greased.
  5. Bake the chicken for 28 to 30 minutes, until the outside becomes crispy.


  1. For the grilled option, lightly oil and clean the grill grates before adding the chicken. Cook the chicken for 5 to 7 minutes on one side, then turn it over and cook for an additional 4 to 5 minutes. The chicken should be kept on the grill until its internal temperature reaches 165 degrees.
  2. TO STORE: Keep leftovers chilled in an airtight container or covered with foil. It can be refrigerated for up to four days if stored in this manner.
  3. TO FREEZE: You may freeze leftover cooled chicken for up to three months by placing it in an airtight container or freezer-safe bag.
  4. TO REHEAT: Spoon leftovers onto a parchment paper-lined baking sheet and bake for 10 to 12 minutes, or until thoroughly cooked, at 177C/350F. Do not remove the foil from the chicken and roast it that way.


Serving: 1 serving Calories: 306 k cal Carbohydrates: 5 g Protein: 19 g Fat: 24 g Sodium: 476 m g Pot assium: 296 m g Fiber: 1 g Vitamin A: 142 I U Vitamin C: 12 m g Calcium: 33 m g Iron: 1 m g NET CARBS: 4 g

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