Serve Chicken Asado on top of salads, or alongside cilantro lime rice and cucumber tomato avocado salad for a complete meal. Chicken Asada has become a new favorite in our house. It’s fast, easy, and authentic when made with the right mix of Mexican spices.
With two cooking methods - and moist chicken thighs - this one’s a regular in my home for meal-prep Sundays. I make the marinade in a matter of minutes, then follow a standard marinating time. Juicy, succulent chicken thighs ready in under 1 hour - that’s good enough for me! I love its versatility. I use it in burritos, salads, bowls, and quesadillas, just to name a few.
What is Pollo Asado / Pollo Asada?
The Spanish word “pollo” means “chicken” in English, and “Asada”, or “Asado”, means “roasted” or “barbecued”. So, Pollo Asada, or Pollo Asado, literally means roasted chicken.
Ingredients - Notes & Substitutions
The majority of ingredients in this Asado de pollo recipe are part of the marinade. We will need:
Boneless, Skinless Chicken Thighs: Trim the excess fat from the chicken thighs for the cleanest flavor and texture.Oil: Use either Avocado oil or olive oil. Avocado oil provides a neutral flavor, whereas olive oil is a bit fruitier, so pick your favorite.Orange and Lime Juice: Use freshly squeezed oranges for the best flavor. You will need 1 large orange to get ½ cup of juice. Fresh lime juice from 1-2 limes boosts that citrus flavor.Garlic: For savory goodness.Achiote Powder: Achiote powder is ground annatto seeds. They lend a golden color and mild, peppery flavor. Look for it in the global section of grocery stores or online.Spices: A fragrant mix of coriander powder, ground cumin, paprika and black pepper adds wonderful aroma and flavor. Mid, hot or smoked paprika can be used, depending on your desired spice level.Mexican Oregano: Mexican oregano is much more floral and citrusy, with notes of licorice or anise. If unavailable, Italian or Mediterranean can also be used.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Cook Pollo Asado
This chicken Asado recipe can be prepared in the Oven or Air Fryer. Here are the step-by-step directions for each cooking method:
Step 1: Prepare Marinade
In a mason jar combine all the ingredients listed under marinade. Close the lid and shake vigorously until mixed well.
Step 2: Marinate Chicken
Trim the excess fat on chicken thighs and add them to a large ziplock bag for easy clean-up. Pour the marinade into the bag, squeeze out the air and seal it well. Toss the chicken, rub it with the marinade, then refrigerate for 20 minutes.
Step 3: Cook Chicken in the oven
Place the marinated chicken on an aluminum-lined baking tray. Turn on the oven broiler and place the tray on the first rack in the oven. Cook for 8 minutes, then flip and cook for another 6 minutes or until the chicken reaches an internal temperature of 165°F at the thickest part.
Step 3 Alternative Method: Air Fryer Pollo Asado
Preheat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through. How to tell if the chicken is cooked? The sure-shot way to tell if the chicken is cooked is by using a meat thermometer. If it reaches an internal temperature of 165°F when inserted into the thickest part, the chicken is ready.
Step 4: Rest and Slice
Rest the chicken for at least 5 minutes, then slice or dice it as needed. Serve with cilantro lime rice and cucumber tomato avocado salad for a complete meal.
Serving Suggestions
Pollo Asado adds a fragrant, citrusy kick to anything you serve it with. My favorites include:
Salad: Serve it on top of black bean salad or strawberry spinach salad.Sandwiches / Wraps / Burritos: Stuff it inside burritos or tortillas or sandwich it between your favorite bread with fresh, crisp vegetables.Tacos: Slice or dice, then stuff inside hard or soft corn tortillas, along with your favorite taco fixings.Dinner: Serve it as the main course alongside cilantro lime rice and cucumber tomato avocado salad for a complete, well-balanced meal.Low Carb Meal: Serve it with cilantro lime cauliflower rice and roasted broccoli for a low-carb meal.
How to Store
Meal Prep: After cooling, slice the chicken against the grain and store in meal prep containers for up to 5 days. Leftover pollo asado will keep for up to 5 days in an airtight container in the fridge. Freeze: Store in a freezer-safe airtight container or plastic storage bag for up to 1 month. Thaw overnight in the fridge.
Recipe Tips & Notes
Marinate: Marinate the chicken for at least 20 minutes in the refrigerator. Chicken can be marinated for up to 4 hours if you have the time.Internal Temperature: Cook the chicken until the internal temperature reaches 165°F at the thickest part. Rest: Allow the chicken to rest at least 5-10 minutes before slicing. This allows time for the juices to redistribute.Using Chicken Breast: If using chicken breasts, cut them in half lengthwise and follow the same cooking time.Achiote Powder Substitute: Use an equal amount of homemade or store-bought taco seasoning + 1 Tablespoon red wine vinegar.
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