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Pollo Asado Mexican Roast Chicken

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

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

Instructions

  • 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.
  • 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.
  • Prepare the Grill: Follow the instructions to prep your gas or charcoal grill, creating direct and indirect heat zones.
  • 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.
  • 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.
  • 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.