This pollo asado recipe is as delicious as it is simple. You’ll find no shortage of Mexican influenced food on this blog, from San Diego style street tacos, to Mexican Street Corn Salad. But this pollo asado recipe is...

This pollo asado recipe is as delicious as it is simple. You’ll find no shortage of Mexican influenced food on this blog, from San Diego style street tacos, to Mexican Street Corn Salad.

But this pollo asado recipe is at the top of my list for favorites. What’s even better is that you can feed a slew of people for pennies because the ingredients are really inexpensive.

What Is Pollo Asado Seasoning Made Of?

Pollo asado seasoning is a blend of spices, seasonings and citrus commonly used to flavor grilled or roasted chicken in Mexican and Latin American cuisine. 

The exact ingredients can vary depending on personal preferences and regional variations. My version of this recipe is heavily influenced by my many years living in Southern California, (where I learned how to make pollo asado) and uses a healthy dose of achiote paste.

What Is Achiote Paste?

Achiote paste, also known as annatto paste, is a traditional seasoning commonly used in Latin American and Caribbean cuisines, particularly in Mexican dishes. 

It gets its signature orange and red color as well as flavor from the annatto seeds. The seeds are ground into achiote powder and mixed with other ingredients to form a paste that’s perfect for this pollo asado recipe.

It comes in a tiny sort of brick form, and can be a challenge to find at a traditional grocery store. If you don’t have a local Hispanic market, Amazon is your friend.

What Temperature Do You Cook Pollo Asado?

You’ll be using two-zone cooking to grill this pollo asado recipe. You’ll start with the chicken directly over high heat, flipping often to create that beautiful char all over the chicken skin.

Then, you’ll reposition the meat over indirect heat and let it finish cooking through, to your desired internal temperature.

Can Pollo Chicken Be Made in the Oven?

This is a recipe that I highly recommend you do on a gas or (preferably) charcoal grill if possible. That said, you can use an oven to make pollo asado.

Grilling is the traditional method for preparing pollo asado, and the flavor from the grill is hard to replace, but the oven can produce delicious results as well.

What’s the Difference Between Carne Asada and Pollo Asado?

Carne asada refers to marinated and grilled beef, often thinly sliced. The meat used for carne asada is usually flank steak, skirt steak, or sirloin steak. It’s known for its savory, smoky flavor and tender texture.

Pollo asado, on the other hand, is made with marinated and grilled or roasted chicken. The cuts of chicken can vary but most often include bone-in, skin on drumsticks, thighs, (I love using chicken quarters) or even a whole chicken. Pollo asado is known for its citrusy and flavorful marinade.

What Is the Difference Between Chipotle Chicken and Pollo Asado?

Chipotle chicken and pollo asado are two distinct dishes with different flavor profiles, and ingredients. 

Chipotle chicken is known for a smoky and spicy flavor profile. It gets its smokiness from chipotle peppers, which have a unique, smoky heat that adds depth to the dish. 

The sauce or marinade for chipotle chicken often includes chipotle peppers in adobo sauce, garlic, onions, and various spices. It can have a rich, spicy, and tangy flavor.

Pollo asado, as mentioned earlier, is known for its citrusy and tangy flavor with hints of garlic, cumin, chili powder, and other seasonings. 

The marinade typically contains citrus zest and juices like lime and sometimes orange. This citrus gives the chicken a bright and zesty taste that isn’t as smoky or spicy as chipotle chicken.

How To Make Pollo Asado

Serves: 6-8 | Prep Time: 20 mins | Cook Time: 35 mins

Ingredients
3-4 lbs bone in skin on chicken quarters and thighs
1 cup neutral oil
6 garlic cloves, peeled
1 medium yellow onion, peeled and quartered
2 ounces achiote paste
1 tbsp kosher salt, diamond crystal
2 tsp smoked paprika
1 tsp ancho chili powder
1.5 tsp Mexican oregano
1 tsp cumin
1 tsp ground coriander
Juice and zest from one lime

Step 1: Combine all ingredients (except chicken) into a blender or food processor. Blend until the marinade is smooth.

Step 2: Place chicken in a sealable bag or container, and add the marinade. Marinate the chicken in an airtight container in the refrigerator for 4-6 hours.

Step 3: Light grill and set up for two-zone cooking. While grill is preheating, remove the chicken from the refrigerator and allow any excess marinade to drip off.

Step 4: Place the chicken on the grill grate, directly over high heat. Flip the chicken often, allowing the skin to evenly char but not burn.

Step 5: Move the chicken over indirect heat, and close the grill’s lid and vents. Allow the chicken to cook until it reaches desired internal temperature as indicated by a reliable instant read thermometer. I shoot for 180°F.

Step 6: Remove the chicken from the grill, serve hot with grilled Mexican street corn.

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Pollo Asado

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Ingredients

3-4 lbs bone-in skin on chicken thighs and quarters1 cup neutral oil6 cloves garlic peeled1 medium yellow onion peeled and quartered2 ozs achiote paste1 tbsp kosher salt diamond crystal2 tsp smoked paprika1 tsp ancho chili powder1½ tsp Mexican oregano1 tsp cumin1 tsp ground coriander1 lime juice and zest

Instructions

Combine all ingredients (except chicken) into a blender or food processor. Blend until the marinade is smooth.

Place chicken in a sealable bag or container, and add the marinade. Marinate the chicken in an airtight container in the refrigerator for 4-6 hours.

Light grill and set up for two-zone cooking. While the grill is preheating, remove the chicken from the refrigerator and allow any excess marinade to drip off.

Place the chicken on the grill grate, directly over high heat. Flip the chicken often, allowing the skin to evenly char but not burn.

Move the chicken over indirect heat, and close the grill's lid and vents. Allow the chicken to cook until it reaches desired internal temperature as indicated by a reliable instant read thermometer. I shoot for 180°F.

Remove the chicken from the grill, serve hot with grilled Mexican street corn.

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