Pollo Asado chicken grilled

Pollo Asado Real Mexican Grilled Chicken: Authentic Recipe for Juicy, Charred Perfection

Why This Recipe Is Truly Mexican

Authentic Pollo Asado isn’t just grilled chicken—it’s a celebration of Mexico’s vibrant comida al carbón (charcoal cooking) tradition. Inspired by street-side stalls in Michoacán, where smoky chiles and tangy citrus reign, this recipe uses a achiote-lime marinade and slow grilling over charcoal for crispy skin and juicy meat. My grandma taught me the secret: balancing dulce (sweet), ácido (acid), and picante (heat). Serve it with or for a feast.

Ingredients *(Serves 6-8)*

For the Marinade:

  • 1 cup fresh orange juice (key for sweetness)
  • ½ cup fresh lime juice
  • 4 garlic cloves, minced
  • 2-3 guajillo chiles, soaked and blended (or 1 tbsp chile powder)
  • 1 tbsp achiote paste (recado rojo for color and earthiness)
  • 1 tbsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp salt1 tsp black pepper

For the Chicken:

  • 4 lbs chicken (thighs and drumsticks, bone-in, skin-on)
  • 1 white onion, sliced into rings
  • Fresh cilantrolime wedges, and salsa verde for serving

Pro Tip: For extra smokiness, add 1 chipotle pepper in adobo to the marinade!

Step-by-Step Instructions

  1. Prep the Marinade
    • Toast guajillo chiles in a dry skillet for 30 seconds. Soak in hot water for 15 mins, then blend with garlic, orange/lime juice, achiote, spices, and oil until smooth.
  2. Marinate the Chicken
    • Pierce chicken skin with a knife to help the marinade penetrate. Coat chicken and onion rings in the marinade. Refrigerate 8-24 hours (overnight is best!).
  3. Grill Over Charcoal
    • Heat charcoal to medium heat (325-350°F). Grill chicken skin-side down first for 8-10 mins per side, basting with leftover marinade.
    • Cook until internal temp reaches 165°F and skin is charred. Rest 10 mins.
  4. Serve
    • Garnish with onion rings, cilantro, and lime. Serve with warm tortillas and [link to your pico de gallo recipe].

Common Mistakes to Avoid

  • Rushing the marinade: Less than 8 hours = bland chicken.
  • High heat grilling: Charcoal should glow orange, not flame—too hot burns the achiote.
  • Discarding marinade drippings: Baste mid-grill for sticky, caramelized skin.

Serving Ideas

  • Taco Night: Shred meat into [link to your homemade corn tortillas] with diced onions.
  • Fiesta Platter: Pair with [Mexican rice], refried beans, and grilled nopales.
  • Salad Topper: Slice over a citrus-avocado salad.

FAQs

Q: Can I use boneless chicken?
A: Yes, but bone-in keeps the meat juicier. Reduce grilling time by 5-7 mins.

Q: No achiote paste?
A: Substitute 1 tsp turmeric + ½ tsp paprika for color, but flavor won’t be the same.

Q: Gas grill vs. charcoal?
A: Charcoal is traditional, but gas works—add soaked wood chips (mesquite or hickory) for smoke.

The History of Pollo Asado in Mexico

In central Mexico, Pollo Asado is a weekend staple, often cooked in asaderos (open-air grills) with families gathered around. The marinade reflects Indigenous (achiote) and Spanish (citrus) influences. My abuelita’s version comes from Toluca, where vendors sell it wrapped in paper with pickled onions and fiery salsa. “El carbón le da alma,” she’d say—“The charcoal gives it soul.”

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