Authentic Mexican Pollo Asado
Experience the vibrant flavors of Mexico with this delicious Pollo Asado recipe that has been lovingly passed down through generations in my family. This dish captures the essence of traditional Mexican cuisine, combining succulent chicken with a marinade rich in spices and citrus. The use of achiote powder not only adds a warm, earthy flavor but also gives the chicken its signature golden hue. While many have enjoyed similar dishes at popular fast-food chains, nothing compares to the homemade goodness of this recipe. Perfect for grilling in the summertime or that backyard barbecue, Pollo Asado is truly a crowd-pleaser that can also be customized into tacos or burritos for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
1/2 cup (None)
ground cumin
1 teaspoon (None)
salt
1 1/2 teaspoons (None)
dried oregano
1 teaspoon (None)
garlic, minced
2 tablespoons (None)
lime juice
1/3 cup (Freshly squeezed preferred)
orange juice
1/3 cup (Freshly squeezed preferred)
achiote powder
1/2 teaspoon (None)
boneless chicken breasts
4 whole (Skin attached, cut in half)
Instructions
1
Begin by cutting the boneless chicken breasts in half to create thinner pieces that will absorb the marinade better.
2
In a small saucepan, heat the olive oil over medium-high heat until it sizzles, ensuring it's hot but not smoking.
3
While the oil is heating, combine the ground cumin, salt, dried oregano, minced garlic, and achiote powder in a mortar and pestle. Grind them into a smooth paste.
4
Once the oil is hot, carefully whisk it into the spice and garlic paste stored in a heat-proof bowl until fully combined.
5
Let the mixture cool for a few moments before adding the lime and orange juice. Stir well until all ingredients are thoroughly mixed to create a flavorful marinade.
6
Pour the marinade into a large ziplock bag and add the chicken halves. Seal the bag and shake or knead it gently to distribute the marinade evenly across the chicken.
7
Refrigerate the marinated chicken for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate.
8
Preheat your grill to medium heat. Once ready, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 180°F (82°C).
9
After grilling, transfer the chicken to a cutting board and let it rest for several minutes. This step is crucial as it allows the juices to redistribute within the meat.
10
Serve the chicken whole, or cut it into bite-sized pieces to use in your favorite tacos or burritos.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Pollo Asado?
Pollo Asado is a traditional Mexican grilled chicken dish known for its vibrant citrus marinade and earthy spice profile.
What gives Pollo Asado its signature golden color?
The signature golden-orange hue comes from the use of achiote powder in the marinade.
How should I prepare the chicken breasts for this recipe?
The chicken breasts should be boneless but with skin attached, and cut in half to create thinner pieces for better marinade absorption.
Why do I need to heat the olive oil?
Heating the oil until it sizzles helps bloom the spices and garlic, creating a more fragrant and flavorful paste for the marinade.
What spices are used in the Pollo Asado marinade?
The marinade uses a blend of ground cumin, salt, dried oregano, minced garlic, and achiote powder.
How do I make the spice paste?
Combine the dry spices and minced garlic in a mortar and pestle and grind them until they form a smooth paste.
What citrus juices are required for the marinade?
The recipe calls for 1/3 cup of lime juice and 1/3 cup of orange juice, preferably freshly squeezed.
How long should the chicken marinate?
For the best flavor, the chicken should marinate for at least 4 hours, though overnight is preferred.
What is the best way to distribute the marinade?
Place the chicken and marinade in a large ziplock bag, seal it, and gently knead or shake the bag to ensure even coating.
What grill temperature is recommended?
The grill should be preheated to medium heat before cooking the chicken.
How long does the chicken take to grill?
The chicken typically takes about 6-7 minutes per side to cook through.
What is the safe internal temperature for Pollo Asado?
The chicken is done when it reaches an internal temperature of 180°F (82°C).
Is it necessary to let the chicken rest after grilling?
Yes, letting the chicken rest for several minutes is crucial to allow the juices to redistribute, ensuring the meat stays succulent.
Can I use this recipe for tacos or burritos?
Yes, the grilled chicken can be cut into bite-sized pieces and makes an excellent filling for tacos and burritos.
How much garlic is needed for this recipe?
The recipe requires 2 tablespoons of minced garlic.
What type of oregano should I use?
The recipe specifies dried oregano, which is a staple in traditional Mexican marinades.
How much olive oil is used in the marinade?
The recipe uses 1/2 cup of olive oil.
Can I use bottled citrus juice?
While bottled juice can be used, freshly squeezed lime and orange juice are highly preferred for the most authentic flavor.
Is Pollo Asado a spicy dish?
This specific recipe focuses on earthy, citrusy, and savory flavors rather than heat, making it family-friendly.
What is achiote powder?
Achiote powder is made from ground annatto seeds and provides a mild, nutty, and peppery flavor along with natural food coloring.
How many whole chicken breasts are needed?
The recipe calls for 4 whole boneless chicken breasts.
What is the origin of this recipe?
This is an authentic Mexican family recipe that has been passed down through generations.
Can I cook this in the winter?
While perfect for summer barbecues, you can also use an indoor grill or cast-iron skillet to enjoy it year-round.
How much achiote powder is required?
The recipe uses 1/2 teaspoon of achiote powder.
What is the serving size for this recipe?
The recipe uses 4 whole breasts which are halved, typically serving 4 to 8 people depending on the application.
Should the chicken be skinless?
The recipe recommends using chicken breasts with the skin attached for extra flavor and moisture while grilling.
Can I substitute the chicken breasts for thighs?
Yes, you can use chicken thighs, though cooking times may vary slightly compared to the halved breasts.
What kind of oil is best for the marinade?
The recipe specifically calls for olive oil to create the spice paste base.
How do I know when the oil is hot enough for the spices?
The olive oil should be heated until it sizzles, but it should not be allowed to reach its smoking point.
What makes this recipe better than fast-food versions?
The use of fresh ingredients, a traditional spice-blooming technique, and a long marinating period provide a depth of flavor that commercial versions often lack.