Ingredients
🟡 For the Marinade:
1/4 cup orange juice
2 tbsp lime juice
2 tbsp olive oil
2 tbsp white vinegar
2 cloves garlic, minced
1 tbsp ground achiote or 1 oz achiote paste
1 tsp dried oregano (Mexican preferred)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
🟡 For the Chicken:
2.5–3 lbs bone-in, skin-on chicken (thighs, legs, or spatchcocked whole chicken)
Instructions
1. In a bowl or blender, combine all marinade ingredients until smooth.
2. Place chicken in a large zip-top bag or dish and pour marinade over it. Seal and marinate in the fridge for at least 4 hours or overnight.
3. Preheat grill to medium-high (375–400°F).
4. Remove chicken from marinade and let excess drip off. Grill chicken skin-side down for 5–7 minutes, then flip.
5. Continue grilling, turning occasionally, for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
6. Let chicken rest for 5 minutes before slicing.
7. Serve with warm tortillas, lime wedges, rice, beans, or fresh salsa.
Notes
Achiote paste gives the chicken its signature red-orange color and earthy flavor—look for it in Latin markets or online.
For oven version: roast at 400°F for 35–40 minutes.
Leftovers make incredible tacos, burrito bowls, or salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pollo asado, grilled Mexican chicken, authentic pollo asado recipe