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
Scale
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.
