Easy Pollo Asado
Chicken thighs are marinated then grilled or baked, resulting in a tangy, spicy smoky flavor that the whole family will love.
Ingredients
- 4 chicken legs or thighs or a whole chicken cut up
- 1 small onion peeled and roughly chopped
- 5 cloves garlic, smashed
- 1/2 cup orange juice fresh squeezed if possible
- 1/4 cup lime juice fresh squeezed
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp coriander
- 1/4 tsp chipotle chili increase to make spicier
- 2 tsp grey sea salt or 1 tsp table salt
- 1/2 tsp ground pepper
Instructions
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Place chicken parts in a plastic bag or lay flat in a shallow dish, like a pie plate.
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Put all the other ingredients into a blender and blitz on high 30 seconds. Pour over the chicken and marinate 4-8 hours. Overnight is fine for legs; less time if white breast meat is used.
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Heat the grill until very hot, then oil it with a high-smoke-point oil. For the oven, heat to 450F and oil a sheet tray or large skillet (cast iron works best).
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Place skin side down and cook for 10 minutes or until well browned. Lower the heat. Flip the chicken only once to cook the other side. Cook until meat registers 165F. The marinade can be used to baste the chicken while cooking.
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Let the chicken rest 10 minutes before serving.
Recipe Notes
Serve Pollo asado with Mexican grilled corn, tortillas, beans, or lime rice for an authentic Mexican meal. Roasted potatoes or wild rice along with a salad are great too.
May be served with sour cream, salsa, or guacamole on the side.
I found the oven doesn't sear the chicken well, so I used the convection setting. An air fryer would also work, or broil at the end for a few minutes.