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Pollo Asado Mexican Roast Chicken

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves finely chopped or 1 tablespoon garlic puree
  • 1 tablespoon ground annatto seeds or annatto paste
  • 1 teaspoon freshly ground cumin
  • 1 teaspoon freshly ground coriander
  • 1 teaspoon dried Mexican oregano
  • 2 teaspoons fine sea salt or Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds various chicken parts trimmed (bone-in or boneless, skin-on or skinless)
  • To Serve Optional: Lime slices, fresh cilantro leaves

Method
 

  1. Mix Marinade: In a large zip-lock bag or mixing bowl, whisk together orange juice, lime juice, olive oil, garlic, annatto, cumin, coriander, oregano, salt, and pepper. If using annatto paste, ensure it's well blended.
  2. Marinate: Add chicken, ensuring it's well-coated with the marinade. Seal and massage the bag or stir in the bowl. Allow to marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
  3. Prepare the Grill: Follow the instructions to prep your gas or charcoal grill, creating direct and indirect heat zones.
  4. Grill the Chicken: Remove chicken from marinade; discard excess. Follow specific grilling times and techniques (see notes) based on chicken type. Grill until internal temperature reaches 160º – 165º Fahrenheit.
  5. Oven Roasting: Alternatively, preheat the oven to 400º Fahrenheit, and arrange chicken on a wire rack in a lined baking pan. Roast for 35-45 minutes, turning once, until fully cooked.
  6. Rest and Serve: Allow the chicken to rest, tented with foil, for 10 minutes. Serve garnished with fresh cilantro and lime slices, if desired.

Notes

Marination Caution: Limit marination to 4 hours to prevent the chicken from becoming mushy.
Grilling Times: Refer to detailed guidelines for grilling times based on chicken parts and type.
Temperature Tip: Consider removing the chicken from the grill at 160º F; it will reach 165º F as it rests.

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