If you are craving a vibrant, zesty, and irresistibly smoky dish, this Mexican Grilled Chicken (Pollo Asado) Recipe is exactly what you need. Marinated in fresh citrus juices, aromatic spices, and herbs, the chicken emerges tender and bursting with flavor from the grill. It’s a bright celebration of classic Mexican flavors that feels fresh, approachable, and perfect for any occasion—from casual weeknight dinners to lively weekend cookouts with friends and family.
Ingredients You’ll Need
To nail this Mexican Grilled Chicken (Pollo Asado) Recipe, all you need are simple, fresh ingredients that play a crucial role. Each one brings something special—whether it’s vibrant acidity, a hint of earthiness, or that bold, smoky heat. Here’s what you’ll gather:
- 2 pounds boneless, skinless chicken breasts or thighs: Choose thighs for more juiciness or breasts for leaner bites, both work beautifully.
- ½ cup orange juice: Adds natural sweetness and bright citrus notes that tenderize the meat.
- ¼ cup lime juice: Brings tangy freshness that balances the marinade’s richness.
- ¼ cup vegetable oil: Ensures the chicken stays moist and helps the marinade coat evenly.
- 1 small onion, roughly chopped: Adds a subtle savory depth to the marinade.
- 2 cloves garlic: Infuses the chicken with aromatic warmth and a classic punch.
- ¼ cup packed fresh cilantro: Offers a fresh herbaceous lift that makes the dish unmistakably Mexican.
- 2 teaspoons chili powder: Brings smoky heat and vibrant color.
- 1 teaspoon cumin: Adds a warm, earthy undertone that’s key to Pollo Asado.
- 1 teaspoon dried oregano: Provides a slightly sweet, savory herb note.
- 1 teaspoon salt: Enhances all the flavors perfectly throughout the chicken.
- ½ teaspoon pepper: Adds a touch of heat and rounds out the spice blend.
How to Make Mexican Grilled Chicken (Pollo Asado) Recipe
Step 1: Prepare Your Chicken
Start by butterflying the chicken breasts or pounding them gently to an even thickness of about 1 inch. This ensures they cook evenly on the grill and remain juicy inside without drying out. Evenness in thickness is your secret weapon here!
Step 2: Make the Flavor-Packed Marinade
Combine orange juice, lime juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper in a blender or food processor. Blend until mostly smooth to create a marinade that’s full of both zest and punch. This blend is where all the flavors harmonize beautifully to tenderize and infuse the chicken.
Step 3: Marinate the Chicken
Place your prepped chicken in a large bowl and pour this vibrant marinade over the top. Give it a good toss so every piece is coated well. Then pop it into the fridge for anywhere between 30 minutes and 2 hours—no more than 4 hours though, so the acid doesn’t start to break down the meat too much. This rest time is crucial to develop those deep, tangy flavors you’re after.
Step 4: Fire Up the Grill
Preheat your grill to medium-high heat, aiming for about 375 to 425 degrees Fahrenheit. Once hot, make sure to clean and oil your grill grates to prevent sticking. Grill the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F. This quick, hot grilling seals in flavor and adds that smoky char that makes this Mexican Grilled Chicken (Pollo Asado) Recipe unforgettable.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for 5 minutes. This brief pause lets the juices redistribute throughout the meat, keeping every bite succulent and tender. Then slice up, plate, and get ready to savor!
How to Serve Mexican Grilled Chicken (Pollo Asado) Recipe
Garnishes
Nothing elevates your Mexican Grilled Chicken (Pollo Asado) Recipe like fresh, bright garnishes. Sprinkle chopped cilantro, lime wedges, and maybe a dusting of crumbled cotija cheese for a touch of salty richness. A spoonful of pico de gallo or sliced avocado brings both color and texture contrast that’s irresistible.
Side Dishes
This chicken shines alongside classic Mexican sides like warm corn tortillas, grilled street corn (elote), or a crisp cabbage slaw tossed with lime and chili powder. For something heartier, serve it with cilantro-lime rice or black beans to soak up every last bit of that zesty marinade flavor. These sides keep the meal balanced, fresh, and satisfying.
Creative Ways to Present
Want to wow your guests? Use the grilled chicken sliced in tacos topped with radishes and a drizzle of crema. Or go for a salad bowl with charred chicken, roasted peppers, avocado, and a squeeze of lime. You can even shred the leftover chicken for flavorful burrito fillings or quesadillas. The versatility of this Mexican Grilled Chicken (Pollo Asado) Recipe is part of what makes it a go-to in any kitchen.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s unlikely), store them in an airtight container in the fridge. They’ll stay fresh for up to 3 to 4 days. The flavors actually deepen as it sits, making for even tastier meals the next day.
Freezing
To keep this chicken longer, freeze cooked pieces in a sealed freezer bag or container for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking. When ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat gently to avoid drying out your beautifully grilled chicken. Warm it in a skillet over medium heat with a splash of water or chicken broth, or microwave with a damp paper towel over the top to hold in moisture. Either way, you’ll enjoy nearly fresh-tasting Pollo Asado all over again.
FAQs
Can I use bone-in chicken for this Mexican Grilled Chicken (Pollo Asado) Recipe?
Absolutely! Bone-in pieces will have more flavor but will require a longer grilling time. Keep your heat medium and cook until the internal temperature hits 165°F, adjusting time as needed.
Is it okay to marinate the chicken overnight?
While marinating for up to 4 hours is ideal, you can marinate overnight if you prefer more intense flavor. Just note the citrus acids may slightly change the meat’s texture, making it very tender.
Can I make this recipe without a grill?
Yes! You can use a grill pan on the stove or broil the chicken in your oven. Just watch carefully to avoid overcooking and get those lovely char marks.
What if I’m sensitive to spicy foods?
Feel free to reduce the chili powder or omit it altogether. The marinade still delivers plenty of citrusy, herbaceous flavor without the heat.
How do I know when the chicken is cooked perfectly?
The best way is to use a meat thermometer and look for an internal temperature of 165°F. The chicken should be opaque and juicy, not pink or rubbery.
Final Thoughts
You really can’t go wrong with this Mexican Grilled Chicken (Pollo Asado) Recipe. It’s simple, bold, and endlessly adaptable to your taste and occasion. Whether you’re new to grilling or looking to boost your Mexican food game, this recipe brings a fresh, delicious way to brighten up any meal. Grab your ingredients, fire up that grill, and enjoy every flavorful bite with the people you love!
Print
Mexican Grilled Chicken (Pollo Asado) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus marinating time
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This delicious Mexican Grilled Chicken (Pollo Asado) features tender boneless chicken marinated in a zesty blend of orange juice, lime juice, fresh cilantro, garlic, and traditional Mexican spices. Grilled to perfection, this flavorful dish is perfect for a quick weeknight meal or a festive gathering.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, roughly chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the Chicken: Butterfly or pound the chicken breasts or thighs to an even thickness of about 1 inch so they cook evenly on the grill.
- Make the Marinade: In a food processor or blender, combine orange juice, lime juice, vegetable oil, chopped onion, garlic, fresh cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until the mixture is mostly smooth to ensure the flavors meld well.
- Marinate the Chicken: Place the prepared chicken in a large bowl and pour the marinade over it. Toss the chicken to coat thoroughly, then cover and refrigerate for at least 30 minutes up to 2 hours, but not more than 4 hours to avoid overpowering the meat.
- Preheat and Prepare Grill: Heat your grill to medium-high heat, aiming for a temperature between 375°F to 425°F (190°C to 220°C). Clean and oil the grill grates well to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the preheated grill and cook for 4-5 minutes per side. Grill until the internal temperature reaches 165°F (74°C) indicating the chicken is fully cooked and juicy.
- Rest and Serve: Remove the grilled chicken from the grill and let it rest for about 5 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Do not marinate the chicken for more than 4 hours to avoid a mushy texture due to the citrus juices.
- Boneless, skinless thighs tend to be juicier than breasts, but both work well for this recipe.
- Serve with warm tortillas, rice, or a fresh salad for a full Mexican-inspired meal.
- You can prepare the marinade a day in advance to save time.
- If you don’t have a grill, this chicken can be cooked on a grill pan over medium-high heat on the stovetop.
