Description

This vibrant Pollo Asado is bursting with bold, citrusy, and smoky flavors thanks to a rich achiote marinade. Whether grilled, baked, or seared on the stovetop, this juicy, deeply spiced chicken is a must-make for taco night, rice bowls, or backyard fiestas.

Ingredients

2 to 3 pounds chicken thighs or legs, trimmed (boneless/skinless or bone-in/skin-on)
1/4 cup orange juice (from 1 medium orange)
1 tablespoon lime juice (from 1/2 lime)
1 tablespoon white wine vinegar
2 tablespoons olive oil
2 tablespoons achiote paste (about 1.5 oz)
3 cloves garlic, minced
1 tablespoon ground coriander
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon black pepper
1/8 teaspoon ground cloves
Vegetable oil, for greasing grill

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Instructions

In a bowl, whisk together orange juice, lime juice, vinegar, olive oil, achiote paste, garlic, and all spices until well combined.
Place chicken in a large zip-top bag or shallow dish. Pour marinade over the chicken, seal, and massage to coat. Refrigerate for 4 to 8 hours (no longer, to prevent over-marination).
To grill: Preheat grill to high. Lightly grease grates with vegetable oil using a paper towel. Remove chicken from marinade, shake off excess, and grill skin side down for 5 to 7 minutes with lid closed. Flip and grill another 5 to 7 minutes until internal temperature reaches 165°F.
To bake: Preheat oven to 400°F. Place chicken on a foil-lined baking sheet and bake for 20 to 25 minutes, flipping halfway. Broil on high for 2 to 3 minutes at the end to char the top.
To pan-fry: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until golden and cooked through to 165°F. Cook in batches if needed.
Let rest for a few minutes before serving. Serve with rice, tortillas, or your favorite sides.

Notes

Do not marinate chicken for more than 8 hours as the citrus can begin to break down the texture.
Grilling imparts the best flavor, but oven or stovetop methods are great alternatives.
Achiote paste is key for color and earthy flavor—look for it in Latin markets or online.
Leftovers make great tacos, burrito bowls, or meal prep lunches.

Prep Time: 10 minutes
Cook Time: 15 minutes (varies by method)
Category: Main Dish
Method: Grilled, Baked, or Pan-Fried
Cuisine: Mexican