Description
Juicy Mexican-spiced chicken marinated in citrus and herbs, then grilled or roasted to golden brown. This flavorful pollo asado recipe delivers authentic taste with simple ingredients.
Ingredients
Scale
- 4 pounds whole chicken, cut into pieces
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- 1. Whisk together orange juice, lime juice, olive oil, garlic, and all spices to make marinade.
- 2. Pat chicken dry and place in marinade. Refrigerate 2-8 hours, turning occasionally.
- 3. Remove chicken 30 minutes before cooking to reach room temperature.
- 4. For grilling: Cook over medium-high heat, skin-side down first, 5-7 minutes per side until internal temperature reaches 165°F for white meat, 175°F for dark meat.
- 5. For roasting: Bake at 425°F for 35-45 minutes until proper internal temperature is reached.
- 6. Rest chicken 5-10 minutes before serving.
- 7. Garnish with cilantro and serve with lime wedges.
Notes
Store leftovers refrigerated up to 4 days. Can be frozen up to 3 months. Mexican oregano preferred over regular oregano for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g