Pollo Asado

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. If using an oven-safe pan indoors, also preheat the oven to 220°C. Pat the chicken thighs dry so the marinade adheres well and the skin browns instead of steaming.

   700 g bone-in, skin-on chicken thighs
2. 2

   In a bowl, whisk the achiote paste, orange juice, lime juice, garlic, oregano, cumin, salt, black pepper, and olive oil until as smooth as possible. Achiote paste is dense, so press it against the bowl with the whisk or a fork to dissolve it evenly.

   35 g achiote paste120 ml orange juice30 ml lime juice3 cloves garlic, finely grated2 tsp dried oregano1 tsp ground cumin1 tsp sea salt1/2 tsp black pepper15 ml olive oil
3. 3

   Coat the chicken thoroughly with the marinade, rubbing some under and over the skin. Let it stand for 10 minutes at room temperature; this short rest gives good flavour while keeping the recipe within time. Discard any marinade that has been in contact with raw chicken unless you boil it separately.

   700 g bone-in, skin-on chicken thighs35 g achiote paste120 ml orange juice30 ml lime juice3 cloves garlic, finely grated2 tsp dried oregano1 tsp ground cumin1 tsp sea salt1/2 tsp black pepper15 ml olive oil
4. 4

   Place the chicken skin-side down on the hot grill or pan and cook for 6-8 minutes until the skin is well browned with a few charred spots. Turn and cook the second side for 4 minutes. Adjust the heat if the achiote darkens too quickly; it should char lightly, not burn.

   700 g bone-in, skin-on chicken thighs
5. 5

   If the chicken is not yet cooked through, transfer it to the preheated oven or move it to a cooler part of the grill and cook for 8-10 minutes more, until the thickest part reaches 74°C and the juices run clear. Bone-in thighs stay juicy, so avoid overcooking much beyond this point.

   700 g bone-in, skin-on chicken thighs
6. 6

   Rest the chicken for 5 minutes before serving so the juices settle. Finish with fresh coriander and serve with lime wedges for squeezing over the top.

   10 g fresh coriander, roughly chopped2 wedges lime wedges

Origin & History

Pollo asado is a beloved Mexican style of roasted or grilled chicken, especially common in northern Mexico and in taquerías across the country. Citrus, garlic, and spices are typical, and in some regional versions achiote adds the distinctive brick-red colour and earthy flavour associated with Yucatán-influenced marinades.