Pollo Asado
Tender, juicy chicken legs and thighs are marinated in a blend of citrus, herbs, and smoky Mexican spices, then grilled to perfection. Served with Mexican-style rice and pinto beans, this pollo asado is a festive and flavorful dish. It pairs wonderfully with an ice‑cold Coca‑Cola, making it the perfect centerpiece for summer cookouts and family gatherings.
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
2 hr 10 min
2 hr 10 min
Cook Time
35 minutes
35 min
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
2 hr 10 min
2 hr 10 min
Cook Time
35 minutes
35 min
Ingredients
for 6 servings
- 8 bone-in, skin-on chicken drumsticks
- 4 bone-in, skin-on chicken thighs
- ½ cup packed fresh cilantro leaves, plus more for garnish
- ½ cup orange juice
- ⅓ cup lime juice
- ¼ cup neutral cooking oil
- 1 tablespoon packed achiote paste
- 1 tablespoon dried mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons ground ancho chili powder
- ½ tablespoon ground black pepper
- 2 fresh jalapenoes, halved lengthwise, stems and seeds removed
- Store-bought or homemade Mexican red rice
- Store-bought or homemade cooked and seasoned pinto bean
Nutrition Info
- Calories 692
- Fat 44g
- Carbs 4g
- Fiber 1g
- Sugar 1g
- Protein 70g
Estimated values based on one serving size.
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Preparation
- Place the chicken drumsticks and thighs in a large bowl. Set aside.
- Place the cilantro, orange juice, lime juice, oil, achiote paste, oregano, cumin, coriander, paprika, salt, chili powder, black pepper, and jalapenos in a food processor. Blend until smooth, about 1 minute.
- Pour the blended mixture over the chicken in the bowl. Mix together until the chicken is completely covered. Cover with plastic wrap, and marinate in the refrigerator for 2 hours.
- Preheat the grill to 400°F (200°C). Place the marinated chicken legs and thighs on clean, hot grill grates. Cover and cook until the skin is crispy and the chicken reaches an internal temperature of 165°F, 30–34 minutes, flipping chicken halfway through. Garnish with cilantro. Serve with cooked Mexican rice and pinto beans.
- Enjoy!