This tasty Mexican Grilled Pollo Asado is all about juicy chicken marinated in spices and citrus. It’s perfect for a grill party or just a fun dinner at home!
You will love the zesty flavor that makes each bite a treat. I often serve it with fresh tortillas and a side of salsa—so good, it might just make you dance! 💃
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken is great for flavor and juiciness. Thighs are my favorite for their richness. If you want something leaner, you can use boneless, skinless chicken breasts, but they may dry out quicker on the grill.
Olive Oil: Use extra virgin olive oil for a lush flavor, but if you run out, avocado oil also works well due to its high smoke point.
Apple Cider Vinegar: This adds a tangy kick. If you don’t have it, white wine vinegar or lime juice can serve as good substitutes.
Spices: Cumin and smoked paprika are key for that authentic flavor. If you can’t find smoked paprika, regular paprika with a touch of liquid smoke can work too.
Cilantro: Fresh cilantro brightens the dish! If you’re not a fan, parsley or even green onions could be a good alternative for garnish.
How Do I Get My Chicken Skin Crispy on the Grill?
Getting that perfect crispy skin requires a little attention! Start with the skin-side down, ensuring your grill is hot enough. Pat the chicken dry before applying your marinade; moisture can prevent crispiness.
- Preheat your grill to medium-high heat.
- Place chicken skin-side down and don’t flip it too early. Give it about 6-8 minutes per side.
- Once flipped, lower the heat to medium for even cooking and to avoid burning while ensuring a nice char on the skin.
- Use a meat thermometer to check for doneness without cutting into the chicken.
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Chicken:
- 4 lbs bone-in, skin-on chicken (thighs and/or breasts)
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice (freshly squeezed)
- 4 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1 cup green onions (for grilling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus a minimum of 2 hours to marinate the chicken (overnight is best for flavor). Grilling will take approximately 20-30 minutes. So, plan for about 2 hours and 45 minutes total, with most of that being marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the olive oil, apple cider vinegar, lime juice, minced garlic, cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Make sure everything is well combined—you want a nice, zesty marinade for your chicken!
2. Marinate the Chicken:
Place the chicken pieces in a large resealable plastic bag or a bowl. Pour the delicious marinade over the chicken, making sure all pieces are totally coated. Seal the bag or cover the bowl, then pop it in the fridge. Let it marinate for at least 2 hours—overnight is even better for a deeper flavor!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are nicely burned and covered with gray ash before cooking.
4. Prepare the Green Onions:
Grab those green onions! Toss them in a little olive oil and season with salt and pepper. Set them aside; they’ll be grilled alongside the chicken.
5. Grill the Chicken:
Once you’re ready to grill, take the chicken out of the marinade and let any excess drip off. Place the chicken skin-side down on the hot grill. Grill for about 6-8 minutes. Then, carefully flip the chicken over and reduce the heat to medium. Continue cooking for another 12-15 minutes, cooking until the internal temperature reaches 165°F (75°C) and the skin is beautifully crispy and charred.
6. Grill the Green Onions:
During the last few minutes of cooking the chicken, add the green onions to the grill. Turn them occasionally until they’re nicely charred and tender. They add a great flavor and contrast to the chicken!
7. Serve:
Once the chicken is done, take it off the grill and let it rest for about 5 minutes. This helps the juices settle. Garnish your delicious chicken with fresh cilantro and serve with lime wedges on the side. Don’t forget those yummy grilled green onions as well! Enjoy your tasty Mexican grilled pollo asado!
Can I Use Bone-In, Skinless Chicken for This Recipe?
Yes, you can absolutely use bone-in, skinless chicken! Just keep in mind that it may require a shorter cooking time since the skin contributes to moisture and flavor. Adjust the grilling time and check that the internal temperature reaches 165°F (75°C) for safety.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 2 hours. However, for maximum flavor, overnight marination is ideal. Just make sure to not exceed 24 hours, as the acidity in the marinade can break down the chicken’s texture.
What Can I Substitute for Apple Cider Vinegar?
If you don’t have apple cider vinegar, you can use white wine vinegar or even fresh lime juice as a substitute. Both will add a nice tanginess to the marinade! Just keep the same quantity for the best results.
How to Store Leftover Grilled Pollo Asado?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave or on the grill for a few minutes until warmed through. You can also slice the chicken and add it to salads or tacos for a delicious meal!
