Quick and easy grilled Pollo Asado delivers bold flavor with very little prep time. Tender, marinated chicken thighs are perfectly grilled until juicy and flavorful — ideal for tacos, burritos, bowls, or served with your favorite sides.
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Bright citrus, aromatic spices, and a simple oil base make this pollo asado stand out. While the recipe below uses boneless, skinless chicken thighs for maximum juiciness and flavor, the marinade also works well with bone-in thighs, drumsticks, or breasts. Marinating helps tenderize the meat and infuse it with bright, savory notes that shine on the grill.
Why You’ll Love this Pollo Asado Recipe
- This is a great make-ahead recipe. Marinate in advance and reheat leftovers for quick meals throughout the week.
- The bold, layered flavors—citrus, garlic, and Mexican spices—make this chicken anything but bland.
- It’s easy to master: a straightforward marinade, a short marinating time, and simple grilling steps deliver restaurant-worthy results.
Ingredients for Pollo Asado
- Chicken thighs – Boneless, skinless thighs are recommended for juicy, even cooking. You can substitute breasts if preferred.
- Orange juice – Freshly squeezed is best for a vibrant, citrusy base.
- Lime juice – Fresh lime juice adds bright acidity that balances the spices.
- Diced red onion – Red onion gives a pleasant sharpness; white or yellow onion can be used in a pinch.
- Minced garlic – Fresh garlic boosts savory depth.
- Olive oil – Provides fat to help the marinade coat and penetrate the chicken; neutral oil can be used if needed.
- Spices – Mexican oregano, ground cumin, chili powder, black pepper, and kosher salt. Optional additions include smoked paprika or red pepper flakes for extra heat.
Helpful Tools
- Grill (charcoal, gas, or griddle)
- Mixing bowl
- Measuring cups & spoons
- Whisk
- Tongs
How to Make Pollo Asado
- Combine all marinade ingredients in a large mixing bowl and whisk until smooth.
- Add the chicken thighs, turn to coat evenly, cover the bowl, and refrigerate to marinate for at least 2 hours or up to 24 hours. (Avoid much longer than 24 hours so the citrus doesn’t overly break down the meat.)
- Preheat your grill to about 350°F (175°C). You can use a gas grill, charcoal grill, or a griddle set to medium-high heat.
- Remove chicken from the marinade and let excess drip off. Place pieces on the preheated grill and close the lid. Grill for about 8 minutes, then flip.
- Grill another 8 minutes or until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Cook time may vary depending on piece size and thickness.
- Remove from the grill and let rest for 5 minutes before slicing or serving.
How to Store Pollo Asado
Let the chicken cool completely before storing. You can keep thighs whole or slice them to use in tacos and bowls. Transfer to an airtight container or resealable freezer bag.
FRIDGE: Refrigerate for 3–4 days.
FREEZER: Wrap tightly in foil or plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Grilled Pollo Asado
For best texture, reheat in the oven or on the stovetop until the chicken reaches a safe internal temperature. Microwaving can make the meat dry or rubbery.
What is pollo asado?
Pollo asado is chicken marinated in citrus and Mexican spices, then grilled until tender and slightly charred. The combination of orange and lime juices gives a bright acidity while oregano, cumin, and chili powder add savory depth, similar in spirit to carne asada but with poultry-forward flavors.
What to Serve with Pollo Asado
Serve with classic Mexican sides like Spanish rice and refried beans, or try Mexican street corn for a sweet-savory complement. Slice the chicken for tacos on flour or corn tortillas with pico de gallo, salsa, sour cream, guacamole, and cheese. Finish the meal with a simple grilled fruit dessert if you like.
Pro Tips for the Best Pollo Asado
- Do not reuse marinade that has been in contact with raw chicken; discard or boil it if you want to use as a sauce.
- Check the thickest part of each piece for doneness — thinner pieces will cook faster.
- Keep marinating time under 24 hours to avoid the citrus breaking down the meat too much.
After your first bite of this juicy pollo asado, you’ll understand why it’s a go-to for flavorful weeknight grilling. Enjoy and feel free to adapt the spice level and sides to match your preferences.
More Grilled Recipes You’ll Love
- Grilled peaches make a simple, delicious dessert.
- Grilled ranch pork chops are savory, tangy, and easy to prepare.
- You can even grill bacon for a smoky twist.
- Grilled pineapple chicken combines sweet and savory perfectly.
If you make this recipe, tag @gimmesomegrilling or use #gimmesomegrilling so I can see your grilling creations!
Pollo Asado
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Ingredients
Marinade
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 3 cloves garlic
- 2 teaspoons Mexican oreganoor regular oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ½ red onion chopped
Chicken
- 3 pounds chicken thighs boneless and skinless
Instructions
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Add all the marinade ingredients into a large bowl and whisk until combined.
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Place the chicken in the bowl, coat with the marinade, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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Preheat the grill to 350°F (175°C).
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Grill the chicken for about 8 minutes per side, or until the internal temperature reaches 165°F (74°C) in the thickest part. Cooking time may vary by thickness.
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Remove from the grill and rest for 5 minutes before serving.
Tips
FRIDGE: Store the chicken in the refrigerator for 3–4 days.
FREEZER: Wrap tightly in foil or plastic and place in a freezer bag. Freeze up to 3 months; thaw overnight in the fridge before reheating.
Reheat leftovers in the oven or on the stovetop for best texture. Heat until the chicken reaches a safe internal temperature.
Nutrition Information
Nutrition information is an estimate. For precise values consult a nutritionist or use a nutrition calculator with your exact ingredients.