This Mexican Grilled Pollo Asado is tender, juicy chicken packed with flavor from fresh spices and citrus. It’s perfect for a sunny day BBQ or a cozy family dinner!
You’ll love how easy it is to whip up a delicious marinade. Just mix, marinate, and grill! I always make extra—it’s great for leftovers in tacos or salads!
Key Ingredients & Substitutions
Chicken Leg Quarters: These cuts are juicy and perfect for grilling. If you’re looking for a leaner option, you can substitute with chicken thighs or drumsticks. Just be mindful of cooking times as they may vary slightly.
Olive Oil: This adds richness and helps the marinade cling to the chicken. For a different flavor, you could swap in avocado oil or even a light sesame oil.
Orange Juice: Fresh juice will give the best flavor, but bottled juice works in a pinch. If you want to keep the recipe less sweet, try substituting half the orange juice with additional lime juice.
Chipotle Pepper in Adobo Sauce: This brings a smoky heat. If you’re looking for a milder flavor, you can use a pinch of cayenne pepper or chili powder instead, although it won’t have the same depth.
Cilantro: A must for garnish! If you’re not a fan, parsley or green onions would make a good alternative. Just note that the flavor won’t be quite the same, but still fresh!
How Do You Marinate Chicken for Maximum Flavor?
Marinating is key to infusing your chicken with bold flavors. Here’s how to do it right:
- Mix your marinade ingredients in a bowl until well combined.
- Add your chicken, ensuring each piece is fully coated. This helps the flavors penetrate.
- For best results, marinate in the fridge for at least 2 hours. Overnight is even better as it really lets the flavors soak in.
- Remember to discard the marinade afterward to avoid any cross-contamination from the raw chicken.
Taking the time to marinate your pollo asado makes all the difference in taste—trust me, it’s worth it!
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 2 tablespoons chipotle pepper in adobo sauce, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Chicken:
- 4 chicken leg quarters (thigh and drumstick)
For Garnish and Serving:
- Fresh cilantro
- Lime wedges
- Grilled green onions
How Much Time Will You Need?
This delicious Mexican Grilled Pollo Asado recipe requires about 15 minutes of preparation time and a minimum of 2 hours for marinating. Once the chicken is marinated, cooking on the grill will take around 25-30 minutes. So, plan for at least 2 hours and 45 minutes to enjoy this flavorful dish!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by whisking together the olive oil, orange juice, lime juice, minced garlic, chipotle pepper, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. This mixture will be your tasty marinade that adds those wonderful flavors to the chicken.
2. Marinate the Chicken:
Take your chicken leg quarters and add them to the marinade. Make sure they are well coated—this is key for flavor! Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-top bag. Place it in the refrigerator for at least 2 hours, but if you have time, let it marinate overnight for an even richer taste.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess marinade drip off, and discard the remaining marinade. Place the chicken on the grill, skin side down, and cook for about 10-12 minutes until the skin is crispy and has nice grill marks.
4. Finish Cooking:
Flip the chicken and cook for another 10-12 minutes. You want it to reach an internal temperature of 165°F (75°C) and make sure the juices run clear—not pink! Once done, take the chicken off the grill and let it rest for about 5 minutes; this helps keep it juicy.
5. Serve and Enjoy:
Now it’s time to enjoy your delicious grilled pollo asado! Serve it on a platter, garnished with fresh cilantro, lime wedges for squeezing, and grilled green onions on the side. Dig in and enjoy!
Can I Use Chicken Breasts Instead of Leg Quarters?
Absolutely! You can use boneless, skinless chicken breasts if you prefer. Just be aware that they will cook faster, so grill them for about 6-8 minutes on each side or until they reach the internal temperature of 165°F (75°C).
What If I Can’t Find Chipotle Peppers in Adobo Sauce?
No worries! You can substitute with another smoky chili, such as smoked paprika or even a bit of cayenne pepper for heat. Just adjust the amount based on your spice preference—it’s all about personalized flavor!
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through, or enjoy it cold on salads or in wraps!
Can I Make the Marinade Ahead of Time?
Yes, you can! Prepare the marinade a day in advance and store it in the fridge. Just make sure to add the chicken and marinate it for the recommended time when you’re ready to cook. This saves time and boosts the flavors!
