Name: Pollo Asado Recipe
Prep time: 15 min
Cook time: PT-490150H15M24S
Total time: PT-490150H15M24S
Cuisine: Mexican
Ingredients: 3 pounds boneless skinless chicken thighs (or boneless skinless chicken breast sliced in half lengthwise); 2 tsp olive oil; 4-5 tbsp water (optional for pan frying); 1 can chipotle peppers in adobo sauce (7 oz can); 4 tbsp fresh lime juice; 4 tbsp fresh orange juice; 1/2 cup fresh cilantro; 6 garlic cloves; 1 medium onion (quartered); 1 tsp cumin; 1 tbsp dried oregano; 1 tsp ground coriander (optional); 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp pepper

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Introduction

Pollo Asado is a flavorful Mexican-inspired grilled chicken dish marinated in a smoky chipotle and citrus sauce. It’s tender, juicy, and packed with vibrant spices, perfect for a weeknight dinner or a weekend cookout.

A white plate holds seven pieces of grilled chicken with dark char marks and a golden-brown color, some sprinkled with green herbs. In the center of the plate, three smaller slices of chicken show a white inside with light browning edges, some herbs on top. Two lime wedges with a light green skin and juicy interior sit next to the sliced chicken. Two orange slices with bright orange flesh and a pale rind are placed at the top right corner of the plate. A black fork rests on the right side of the plate, partially touching a piece of chicken. The plate sits on a white marbled surface with some green leaves and a red chili pepper nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds boneless skinless chicken thighs (or boneless skinless chicken breast sliced in half lengthwise)
2 tsp olive oil
4-5 tbsp water (for pan frying cooking method, optional)
1 can chipotle peppers in adobo sauce (7 oz can)
4 tbsp fresh lime juice
4 tbsp fresh orange juice
1/2 cup fresh cilantro
6 garlic cloves
1 medium onion (quartered)
1 tsp cumin
1 tbsp dried oregano
1 tsp ground coriander (optional)
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper

Instructions

Step 1: Add all of the marinade ingredients—chipotle peppers, lime juice, orange juice, cilantro, garlic, onion, cumin, oregano, coriander (if using), smoked paprika, salt, and pepper—to a blender, food processor, or a large bowl and use an immersion blender to purée until smooth and well combined.
Step 2: Place the chicken thighs into a large airtight container or Ziploc bag and pour the marinade over them. Mix well to coat all pieces evenly. Refrigerate and marinate for at least 15-30 minutes, preferably overnight for best flavor.
Step 3: For grilled chicken: Preheat the grill to high heat (350°F-400°F) and oil the grates. Grill the chicken for 15-30 minutes, turning occasionally, until the internal temperature reaches 165°F.
Step 4: For pan-seared chicken: Heat a skillet or grill pan over medium-high heat with olive oil. Add the chicken along with all the marinade sauce to keep it moist. Cook for 5 minutes, then flip and cook an additional 3-5 minutes until cooked through. If the sauce starts to dry, add a splash of water. Drizzle any leftover pan sauce over the chicken before serving.
Step 5: For air fryer method: Lightly coat the air fryer basket with olive oil. Place the chicken inside and cook at 400°F for 8 minutes. Flip the chicken, then cook for another 6-7 minutes or until the internal temperature reads 165°F.

Tips & Variations

For extra smoky flavor, add a small amount of smoked chipotle powder or use mesquite wood chips when grilling.
Try swapping chicken thighs for chicken breasts if you prefer leaner meat, adjusting cooking times accordingly.
Marinating overnight helps the flavors penetrate deeply and tenderize the chicken.
Serve with warm tortillas, rice, and fresh salsa for a complete Mexican-inspired meal.

Storage

Store cooked Pollo Asado in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken juicy. Leftover marinade should not be reused unless boiled thoroughly before use.

How to Serve

A white plate holds several pieces of grilled chicken with dark grill marks and a golden-brown crispy texture; one piece is cut into slices showing a juicy, light interior speckled with green herbs. Lime wedges and orange slices are placed on the plate for color contrast, and small bits of chopped green herbs are sprinkled on the chicken and around the plate. A black fork touches one of the sliced chicken pieces on the right side of the plate, which is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and be less juicy. Slice them evenly and watch cooking times closely to avoid drying out.

Is it necessary to marinate the chicken overnight?

Marinating overnight enhances flavor and tenderness, but you can marinate for as little as 15-30 minutes if short on time. The longer, the better!