Pollo Asado Marinade
This Pollo Asado marinade is made with achiote paste, a blend of spices, and fresh citrus juices. For the best flavor, use chicken thighs and grill them over indirect heat. Serve the pollo asado with Mexican rice and beans, or chop it into delicious tacos.
Like my Chipotle chicken marinade, this pollo asado marinade is flavorful, with a hint of citrus, but it isn’t spicy. Pollo Asado tacos are a popular street food in Mexico, and the aroma of the marinated chicken grilling is enticing!
Ingredient Notes
You can find the full list of ingredients for the pollo asado marinade down below in the recipe card, but here are a few highlights and notes.
- Chicken Thighs– For the most flavor, use chicken thighs. If you plan to chop the chicken for tacos, opt for boneless, skinless thighs. Otherwise, bone-in chicken pieces make a great option for serving as a main dish.
- Achiote paste– This is a key ingredient for pollo asado, it also gives the chicken that rich orange hue. You can find achiote (annato) in the Latin section of most grocery stores.
- Orange juice– I’ve only used fresh-squeezed orange juice, but if you only have bottled, then that’s fine.
- Pineapple juice– I buy the small cans so I don’t need a large bottle.
Marinade and Grilling Tips
Combine all the marinade ingredients in a blender and blend until smooth. Since achiote can stain your hands, it’s best to wear gloves when coating the chicken pieces to ensure each piece is evenly coated.
Marinate the chicken for a minimum of 4 hours or overnight, but no more than 24 hours, as the citrus can break down the meat.
Pollo asada is best when grilled over indirect heat. You can use either a gas or charcoal grill, but avoid cooking it directly over the flames to prevent burning due to the sugar in the marinade.
Allow the chicken to cook undisturbed for about 30 minutes, then flip each piece over and cook for an additional 15 minutes or until the internal temperature reaches 180° F.
If you don’t have an instant-read thermometer, please invest in one. It’s the best way to prevent over or undercooking your meat.
How to Serve
I like to serve the pollo asado in tacos with corn tortillas, chile de arbol salsa, diced onions, and cilantro. Or serve the diced pollo asado on top of loaded fries or in a quesadilla.
If you used bone-in chicken, then serve the chicken pieces with a couple of these sides:
Pollo Asado Marinade
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Ingredients
- 3 pounds Chicken Thighs
- 4 ounces Orange Juice fresh squeezed
- 6 ounces Pineapple Juice canned
- 2 tablespoons Lime Juice fresh squeezed
- 2 tablespoons Apple Cider Vinegar or white vinegar
- ¼ cup Avocado Oil or any neutral oil
- 6 Garlic Cloves
- 2 tablespoons Achiote paste
- 2 teaspoons Mexican oregano or regular oregano
- 2 teaspoons Smoked paprika or regular paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- ¼ teaspoon Black Pepper
Instructions
- Add all the ingredients except the chicken thighs to a blender and blend until smooth.
- In a large bowl, add the chicken thighs and pour the marinade on top. Wear gloves and combine until all the chicken is coated. Place a lid or plastic wrap over it and refrigerate for at least 4 hours or overnight.
- The pollo asado tastes best when grilled. Grill the chicken over indirect heat for about 45 minutes, flipping each piece after 30 minutes. Use an instant-read thermometer and remove the chicken once it reaches 180°F.
- Serve the pollo asado whole with rice and beans, or chop it up and serve in tacos with salsa, onion, and cilantro.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
