Description
This Mexican Grilled Chicken (Pollo Asado) recipe features tender, juicy chicken marinated in a vibrant blend of orange and lime juices, garlic, cilantro, and traditional Mexican spices, then perfectly grilled to smoky perfection. Ideal for a flavorful weeknight dinner or a festive outdoor cookout, this dish brings authentic Mexican flavors right to your table with minimal fuss.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, roughly chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare Chicken: Butterfly the chicken breasts or thighs or pound them to an even thickness of about 1 inch to ensure consistent cooking.
- Make Marinade: In a food processor or blender, combine orange juice, lime juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until mostly smooth to create a flavorful marinade.
- Marinate Chicken: Place the prepared chicken in a large bowl, pour the marinade over it, and toss to coat thoroughly. Refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to penetrate the meat, but do not exceed 4 hours.
- Preheat Grill: Heat your grill to medium-high, approximately 375-425°F (190-220°C). Clean the grates well and oil them to prevent sticking.
- Grill Chicken: Place the marinated chicken on the preheated grill. Cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and is nicely charred and cooked through.
- Rest and Serve: Remove the grilled chicken from the heat and let it rest for 5 minutes to allow juices to redistribute. Serve warm and enjoy!
Notes
- Do not marinate the chicken for longer than 4 hours to prevent the acid in the citrus juices from breaking down the texture too much.
- Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
- For extra smoky flavor, add wood chips to your grill while cooking.
- This recipe works well with both chicken breasts and thighs; thighs will yield a juicier result.
- Leftover grilled chicken can be used in tacos, salads, or burrito bowls.
