Description
Prepare authentic Pollo Asado using this reliable recipe. This guide provides detailed steps for a deep citrus and spice marinade, suitable for both grilling over charcoal or roasting in the oven for incredibly juicy results.
Ingredients
Scale
- 1 whole chicken (about 4 pounds), spatchcocked
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons achiote paste
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the marinade: In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, achiote paste, oregano, cumin, salt, pepper, and cinnamon until the achiote paste is fully dissolved.
- Place the spatchcocked chicken in a large, sealable bag or non-reactive dish. Pour the marinade over the chicken, ensuring it is fully coated.
- Marinate the chicken in the refrigerator for a minimum of 4 hours, or preferably overnight (up to 24 hours) for the deepest flavor.
- If grilling: Prepare your grill for medium-high heat (about 375°F). If using charcoal, let the coals burn down to gray ash. Scrape and oil the grates.
- If roasting: Preheat your oven to 400°F (200°C). Place the chicken skin-side up on a wire rack set over a baking sheet.
- Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- Grilling method: Place the chicken skin-side down over the direct heat for 5 minutes to sear. Move the chicken to indirect heat. Grill for 40 to 55 minutes, turning occasionally, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Roasting method: Roast for 50 to 65 minutes, or until the internal temperature reaches 165°F. For crispier skin, switch the oven to broil for the last 2 to 3 minutes, watching closely to prevent burning.
- Remove the Pollo Asado from the heat and let it rest for 10 minutes before carving.
Notes
- For a smoky flavor on the grill, add a small piece of soaked wood chip packet over the coals during the indirect cooking phase.
- To keep the chicken juicy during roasting, baste it lightly with a tablespoon of oil or melted butter halfway through cooking.
- Serve this chicken with warm corn tortillas, pickled red onions, and your favorite salsa verde.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Main Course
- Method: Grilling or Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 45
- Cholesterol: 140