Quick & Zesty Mexican Pollo Asado Recipe For Flavorful Meals

Succulent mexican pollo asado bursts with vibrant flavors that dance across your palate.

Smoky grills and zesty marinades create magic in every bite.

Backyard cookouts become extraordinary culinary adventures with this simple yet extraordinary dish.

Charcoal-kissed chicken carries memories of street-side vendors in mexico city.

Tender meat absorbs a perfect blend of citrus and spices that awaken your senses.

Each ingredient tells a story of authentic regional cuisine.

You’ll want to gather everyone around the table and savor this delicious experience.

What Makes Pollo Asado a Mexican Grilled Favorite

• Savor Vibrant Mexican Flavors: This pollo asado recipe delivers authentic taste with minimal prep.
• Grill Like a Pro: Simple marinade technique transforms ordinary chicken into a restaurant-quality dish that impresses everyone at the table.
• Master Quick Outdoor Cooking: Perfect for backyard gatherings, this recipe requires basic grilling skills and creates a memorable meal without complicated techniques.
• Customize Your Feast: Versatile recipe allows easy adaptations like switching protein or adjusting spice levels to match personal preferences and dietary needs.

What You Need for Mexican Grilled Pollo Asado

• Chicken Leg Quarters: The star of this Mexican-style dish, providing rich and tender meat for grilling.

• Olive Oil, Orange Juice, Lime Juice: These liquids help tenderize the chicken and create a bright, zesty flavor profile.

• Garlic, Chipotle Pepper, Cumin, Smoked Paprika, Oregano: These spices bring authentic Mexican depth and smoky heat to the chicken.

• Salt, Black Pepper: These classic seasonings enhance and balance the overall flavor of the grilled chicken.

• Fresh Cilantro, Lime Wedges, Grilled Green Onions: These fresh ingredients add brightness, acidity, and visual appeal to the final dish.

How to Grill Pollo Asado Step-by-Step

Step 1: Create Zesty Marinade

• Olive oil
• Orange juice
• Lime juice
• Minced garlic
• Chipotle pepper
• Cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper

Combine ingredients in a large bowl until well mixed, creating a vibrant and aromatic base for the chicken.

Step 2: Infuse Chicken with Flavor

Submerge chicken leg quarters completely in the marinade, ensuring every inch gets coated. Transfer chicken and marinade to a sealed container or zip-top bag. Refrigerate for minimum 2 hours, preferably overnight to allow flavors to deeply penetrate the meat.

Step 3: Fire Up the Grill

Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off. Discard remaining marinade for food safety. Position chicken skin-side down on grill grates. Cook for 10-12 minutes until skin turns crispy and develops gorgeous char marks.

Step 4: Complete Cooking Process

Carefully flip chicken and continue grilling for another 10-12 minutes. Check internal temperature reaches 165°F. Verify juices run clear without any pink coloration. Once fully cooked, transfer chicken from grill and allow 5 minutes resting time to preserve moisture.

Step 5: Present and Savor

Plate grilled pollo asado with fresh garnishes. Add chopped cilantro, lime wedges, and grilled green onions alongside. Serve immediately and enjoy the mouthwatering Mexican-style grilled chicken.

Tips for Juicy and Flavorful Pollo Asado

• Maximize Marinade Magic: Let chicken soak in the zesty blend for at least 2 hours to ensure deep, bold flavor penetration throughout the meat.
• Grill with Precision: Use a meat thermometer to check internal temperature, guaranteeing perfectly cooked chicken without drying out the meat.
• Skin Crispy Secret: Pat chicken dry before grilling to help achieve that irresistible golden-brown, crispy exterior that adds incredible texture.
• Rest and Relax Technique: Allow grilled chicken to rest 5 minutes after cooking, which helps redistribute juices and keeps the meat incredibly tender and moist.
• Low-Carb Swap Option: Replace orange juice with additional lime juice and a splash of apple cider vinegar for a lower-sugar marinade that still delivers amazing flavor.

Pollo Asado Variations to Spice It Up

• Vegetarian Substitute: Replace chicken with thick portobello mushroom steaks or firm tofu, marinating them in the same zesty mixture for a plant-based alternative.
• Low-Sodium Version: Reduce salt content by using salt-free spices, replacing traditional salt with herbs like rosemary and thyme for enhanced flavor without sodium.
• Keto-Friendly Option: Swap orange juice with apple cider vinegar to lower carbohydrate content, keeping the marinade's tangy profile while maintaining ketogenic diet requirements.
• Air Fryer Method: Cook marinated chicken in air fryer at 375°F for 18-22 minutes, flipping halfway through, achieving similar crispy exterior without outdoor grill access.

Side Pairings for Mexican Grilled Pollo Asado

• Zesty Citrus Margarita Pairing: Blend the bright, tangy notes of a classic margarita with the smoky chipotle flavors of the pollo asado. The orange and lime in the marinade perfectly complement the cocktail's citrusy profile, creating a vibrant Mexican-inspired dining experience.
• Creamy Avocado Salsa Companion: Whip up a fresh avocado salsa to balance the grilled chicken's intense flavors. The cool, creamy texture cuts through the smoky spices, while the lime and cilantro echo the marinade's zesty undertones.
• Fire-Roasted Elote Sidekick: Grill Mexican street corn alongside the pollo asado for a traditional pairing.

Best Ways to Store Pollo Asado Leftovers

• Store leftover chicken in an airtight container within 2 hours of cooking. Place chicken pieces in a single layer, cover tightly, and keep in the refrigerator for 3-4 days.
• Wrap individual chicken portions in plastic wrap, then place in a freezer-safe bag. Remove excess air, seal, and freeze for up to 3 months. Label with the date for easy tracking.
• Place chicken on a microwave-safe plate, sprinkle a few drops of water to prevent drying. Cover with a damp paper towel and heat on medium power for 1-2 minutes, checking temperature to ensure even warming.
• Preheat oven to 350°F. Put chicken in a baking dish, cover with foil to retain moisture.

FAQs for Mexican Grilled Pollo Asado

• What is pollo asado and how is it different from regular grilled chicken?

Pollo asado is a traditional Mexican-style grilled chicken that uses a specific citrus-based marinade with spices like cumin and chipotle, giving it a more complex and tangy flavor compared to standard grilled chicken.

• Do I need special equipment to make pollo asado?

No, you just need a standard grill or grill pan. The key is maintaining medium-high heat and ensuring the chicken is cooked to the correct internal temperature of 165°F.

• Can I use chicken breasts instead of leg quarters?

Yes, you can substitute chicken breasts, but leg quarters tend to be more flavorful and juicy. If using breasts, reduce cooking time to prevent drying out and ensure they’re not overcooked.

• Why are citrus juices important in the marinade?

Mexican Pollo Asado Recipe

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4.8 from 33 reviews

• Total Time: 2 hours 24 minutes
• Yield: 4 1x

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Description

Sizzling Mexican Pollo Asado brings bold flavors dancing across your plate, promising a culinary journey through authentic grilled chicken traditions. Marinated with zesty spices and grilled to perfection, this dish invites you to savor Mexico’s rich, smoky goodness in every delectable bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 chicken leg quarters (thigh and drumstick)

Marinade Ingredients:

• 1/4 cup (60 milliliters) olive oil
• 1/4 cup (60 milliliters) orange juice
• 1/4 cup (60 milliliters) lime juice
• 4 cloves garlic, minced
• 2 tablespoons chipotle pepper in adobo sauce, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper

Garnish and Serving:

• Fresh cilantro
• Lime wedges
• Grilled green onions

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Instructions

1. Craft a vibrant marinade by blending olive oil, orange and lime juices, garlic, chipotle pepper, cumin, smoked paprika, oregano, salt, and black pepper in a spacious mixing bowl until thoroughly combined.
2. Immerse chicken leg quarters completely in the marinade, ensuring every surface is generously coated. Seal in an airtight container or zippered bag and refrigerate for 2-8 hours, allowing flavors to penetrate deeply.
3. Heat grill to medium-high temperature (approximately 400°F). Remove chicken from marinade, letting excess liquid drip off, and discard remaining liquid to prevent cross-contamination.
4. Position chicken skin-side down on grill grates, cooking for 10-12 minutes until skin develops crispy, caramelized edges and distinctive char marks.
5. Carefully rotate chicken, grilling opposite side for additional 10-12 minutes. Verify doneness by checking internal temperature reaches 165°F and juices run clear without pink undertones.
6. Transfer grilled chicken from heat, allowing 5-minute resting period to redistribute internal moisture and enhance tenderness.
7. Plate pollo asado attractively, garnishing with fresh cilantro, grilled green onions, and accompanying lime wedges for bright, zesty flavor enhancement.

Notes

• Tenderize chicken leg quarters with a meat mallet before marinating to help absorb flavors more effectively and ensure even cooking.
• Swap chipotle pepper with smoked paprika and a dash of hot sauce for those preferring milder heat levels while maintaining smoky depth.
• Use avocado or vegetable oil as alternatives to olive oil for individuals with dietary restrictions or flavor preferences.
• Create gluten-free version by confirming all marinade ingredients are certified gluten-free and using tamari instead of traditional sauces.

• Prep Time: 2 hours
• Cook Time: 24 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 120 mg