Pollo Asado Recipe: Easy Authentic Mexican Grilled Chicken

The smell of citrus and charred chicken skin on a hot grillthat’s summer in my kitchen. Pollo asado is Mexican grilled chicken at its best: juicy, smoky, and so flavorful you’ll want it on repeat.

I first made this during a backyard cookout in 2019, and the way the orange juice caramelized on the grill still gets me. The secret’s in the marinadeit tenderizes the meat while building deep, tangy flavor. After testing it dozens of times in my own kitchen, I can tell you it’s foolproof and always impressive.

Olivia Farnsworth

Pollo Asado Recipe: Easy Authentic Mexican Grilled Chicken

This Pollo Asado recipe delivers tender, juicy chicken infused with a rich chipotle marinade blended with fresh lime and orange juices. Perfectly seasoned and bursting with Mexican flavors, this grilled chicken is simple to prepare and ideal for any meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 322

Ingredients Method Notes

Ingredients

  

• 3 pounds boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
• 2 teaspoon olive oil
• 4-5 tablespoon water (for pan frying cooking method, optional)
• 1 can chipotle peppers in adobo sauce (7 oz can)
• 4 tablespoon fresh lime juice
• 4 tablespoon fresh orange juice
• ½ cup fresh cilantro
• 6 garlic cloves
• 1 medium onions (quartered)
• 1 teaspoon cumin
• 1 tablespoon dried Oregano
• 1 teaspoon ground Coriander (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Method

 

1. Place all marinade ingredients in a blender or food processor and blend until smooth and combined.
2. Add chicken to a large airtight container or Ziploc bag and pour the marinade over it, mixing to coat the chicken evenly.
3. Refrigerate and let the chicken marinate for at least 15-30 minutes or up to 24 hours for best flavor.
4. For grilling, preheat grill to high heat (350°F-400°F) and brush the grates with olive oil.
5. Grill chicken for 15 to 30 minutes, turning occasionally until internal temperature reaches 165°F.
6. For pan searing, heat olive oil in a skillet or grill pan over medium-high heat.
7. Add chicken with all marinade to the pan and cook for 5 minutes without moving.
8. Flip chicken and cook another 3 to 5 minutes until fully cooked to 165°F.
9. Pour any remaining pan sauce over the cooked chicken and add water if sauce begins to dry out.
10. For air fryer method, lightly oil the air fryer basket.
11. Place chicken pieces in the basket and air fry at 400°F for 8 minutes.
12. Flip chicken over, then continue air frying for 6 to 7 more minutes or until the chicken reaches 165°F.
13. Enjoy your flavorful Pollo Asado!

Notes

• Store leftover cooked chicken in an airtight container in the fridge for up to 5 days. Freeze uncooked marinated chicken for up to 6 months and thaw overnight before cooking. Reheat gently in microwave or on stovetop with a splash of water to keep moist.

Why You’ll Love This Pollo Asado

This is the kind of chicken you crave on a Tuesday night but also serve with pride at a weekend cookout. The marinade does all the heavy liftingsmoky chipotle peppers, bright citrus, and warm spices come together in minutes.

• Big flavor, minimal effort: Toss everything in a blender, marinate, and cook. No fancy techniques required.
• Three cooking methods: Grill it outdoors, pan-sear it on the stove, or pop it in the air fryeryou choose what works for your day.
• Meal prep magic: It keeps beautifully in the fridge for up to five days and freezes like a dream.
• Nostalgia meets wellness: Tender, juicy chicken that feels indulgent but fits right into a balanced week.

What You’ll Need (And Why)

The marinade is where the magic happens. Chipotle peppers in adobo sauce bring smoky heat, while fresh lime juice and orange juice add brightness that tenderizes the chicken as it sits. Fresh cilantro, garlic, and onions build depth, and the spice blendcumin, dried oregano, smoked paprika, ground coriandergives it that authentic, layered warmth.

Chicken thighs are my go-to here. They stay juicy and forgiving, even if you accidentally overcook them a bit. If you prefer chicken breast, slice them in half lengthwise so they cook evenly and soak up all that marinade.

How to Make It

Start by blending all your marinade ingredients until smoothchipotle peppers, lime juice, orange juice, cilantro, garlic, onions, and spices. Pour it over your chicken in a large resealable bag or container, making sure every piece is coated. Let it marinate for at least 15 to 30 minutes, but overnight is when the flavors really sing.

When you’re ready to cook, pick your method. For the grill, preheat to high heat (around 350°F to 400°F), oil the grates, and cook for 15 to 30 minutes, flipping as needed until the internal temperature hits 165°F. If you’re pan-searing, heat a skillet with olive oil over medium-high heat, add the chicken with all the marinade, and cook about 5 minutes per sideadd a splash of water if the sauce dries out. For the air fryer, coat the basket with olive oil, cook at 400°F for 8 minutes, flip, then cook another 6 to 7 minutes.

Pro Tip: Always drizzle any leftover pan sauce over the cooked chicken. It keeps everything juicy and amps up the flavor tenfold.

Troubleshooting and Tweaks

If your chicken tastes too spicy, use half the can of chipotle peppers or rinse them before blending. You can also add an extra tablespoon of orange juice to mellow the heat. If it’s drying out on the grill, tent it loosely with foil during the last few minutes of cooking.

Want to dial up the smokiness? Add an extra half teaspoon of smoked paprika. Prefer a milder version? Skip the ground coriander and reduce the cumin to half a teaspoon. After years of testing marinades, I’ve found this one is flexibleyou can adjust the spice level without losing that signature tangy, smoky backbone.

How to Serve and Store

Slice it up for tacos with warm tortillas, diced onions, and a squeeze of lime. Pile it into burrito bowls with rice, black beans, and a dollop of sour cream. Or keep it simple and serve it alongside roasted vegetables for an easy weeknight dinner.

Reheating: Warm it in the microwave for 2 minutes with a splash of water, or heat in a skillet over medium-high for 2 to 3 minutes per side. Either way, it stays tender and flavorful.

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FAQs (Pollo Asado)

You’ll love how this pollo asado turns outcharred, juicy, and packed with smoky citrus flavor that makes every bite feel like summer. It’s quick enough for a busy weeknight but special enough for company. The chicken stays tender, the marinade does all the work, and the aroma alone will have everyone asking what’s for dinner.

Try tucking it into warm tortillas with pickled onions and avocado, or serve it over a simple green salad with lime wedges. If you want more heat, toss in an extra chipotle pepper. For meal prep, I slice the cooked chicken and store it with a little marinade drizzled on topit keeps everything moist and flavorful all week. A trick I learned from my aunt’s kitchen: always save that pan sauce.

I’d love to see how yours turns outsnap a photo and tag me, or leave a comment below if this reminds you of a favorite summer meal. Did you grow up with grilled chicken like this at family cookouts? Share this recipe with someone who’d appreciate an easy, delicious dinner that feels like home. Here’s to good food and even better memories around the table.