mexicanchickenpaleogrilledachiotecitrusbeginner

Pollo Asado

Name: Pollo Asado
Prep time: 12 min
Cook time: 18 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 700 g bone-in, skin-on chicken thighs; 35 g achiote paste; 120 ml orange juice; 30 ml lime juice; 3 cloves garlic, finely grated; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp sea salt; 1/2 tsp black pepper; 15 ml olive oil; 2 wedges lime wedges; 10 g fresh coriander, roughly chopped

This pollo asado is smoky, citrusy, and deeply savoury, with achiote giving the chicken its vivid colour and gentle earthy warmth. The skin chars beautifully while the meat stays juicy, making it an easy beginner-friendly grilled chicken with bold flavour.

45 min

2 servings

536 kcal

Mexican

Ingredients

Chicken and marinade

700 gbone-in, skin-on chicken thighs
35 gachiote paste
120 mlorange juice
30 mllime juice
3 clovesgarlic, finely grated
2 tspdried oregano
1 tspground cumin
1 tspsea salt
1/2 tspblack pepper
15 mlolive oil

To finish

2 wedgeslime wedges
10 gfresh coriander, roughly chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

536 kcal

Calories

40g

Protein

Carbs

38g

Fat

Fiber

Notes

•For faster, more even cooking, choose medium-sized thighs of similar thickness.
•If using boneless thighs, reduce the final cooking time by about 5-7 minutes and still check for 74°C internal temperature.
•This pairs well with grilled onions, avocado, or a simple cabbage slaw if you want a fuller meal while keeping it paleo.

Background

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.

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