Mexican Grilled Chicken (Pollo Asado): A Beginner-Friendly Recipe for Flavorful Grilling
This Mexican Grilled Chicken (Pollo Asado) is marinated in a bold blend of citrus, garlic, and spices, then grilled to smoky perfection. Every bite is juicy, tender, and bursting with authentic Mexican flavors—perfect for tacos, burrito bowls, or enjoying straight off the grill! 🌮🍋
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs – Thighs provide more juiciness, while breasts are leaner.
- ½ cup orange juice – Adds a natural sweetness and acidity to tenderize the chicken.
- ¼ cup lime juice – Brightens the flavor and helps break down the proteins for a tender texture.
- ¼ cup vegetable oil – Helps the marinade coat the chicken and prevents sticking on the grill.
- 1 small onion, rough chopped – Adds a depth of flavor to the marinade.
- 2 cloves garlic – Essential for a rich, savory taste.
- ¼ cup packed fresh cilantro – Brings in freshness and enhances the overall flavor.
- 2 teaspoons chili powder – Provides mild heat and color.
- 1 teaspoon cumin – A warm, earthy spice that gives the dish its signature taste.
- 1 teaspoon dried oregano – Adds herbal notes that complement the other spices.
- 1 teaspoon salt – Enhances all the flavors.
- ½ teaspoon black pepper – Adds a bit of sharpness.
Instructions
Step 1: Preparing the Chicken
If using chicken breasts, carefully slice them in half lengthwise to create thinner pieces. This ensures even cooking and helps the chicken absorb the marinade better. Alternatively, you can pound thick chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin. This step is crucial for ensuring that the chicken cooks evenly on the grill.
Step 2: Making the Marinade
In a food processor or blender, combine the lime juice, orange juice, vegetable oil, chopped onion, garlic, cilantro, chili powder, cumin, oregano, salt, and black pepper. Blend until mostly smooth. This will create a flavorful marinade that penetrates the meat and keeps it juicy.
Step 3: Marinating the Chicken
Place the chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring that all pieces are well coated. Cover and refrigerate for at least 30 minutes, but ideally up to 2 hours. Do not marinate for more than 4 hours, as the acid from the citrus can start breaking down the meat too much, affecting its texture.
Step 4: Preheating the Grill
Preheat your grill to medium-high heat (375-425°F). If needed, clean the grill grates and lightly oil them to prevent sticking. A well-heated grill ensures a good sear and helps lock in moisture.
Step 5: Grilling the Chicken
Remove the chicken from the marinade and let any excess liquid drip off. Place the chicken perpendicular to the grill grates to create nice grill marks.
- Cook for 4-5 minutes on one side, then flip.
- Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F (use a meat thermometer for accuracy).
- The chicken should have a golden-brown color with slight charring on the edges.
Step 6: Resting and Serving
Remove the chicken from the grill and let it rest for at least 5 minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender and flavorful.
Notes
Common Mistakes and How to Avoid Them
- Over-marinating: More than 4 hours can cause the chicken to become mushy.
- Cooking over too high heat: This can burn the outside while leaving the inside raw. Stick to medium-high heat.
- Skipping the thermometer: Always check the internal temperature to ensure proper doneness.
Helpful Kitchen Tips
- Use tongs instead of a fork to flip the chicken, preventing juices from escaping.
- Let the marinade sit for a few minutes before adding the chicken to help the flavors blend.
- If using wooden skewers (for smaller chicken pieces), soak them in water for 30 minutes to prevent burning.