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Red Chicken Pollo Asado
50 minutes cook
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Ingredients
  • 1 whole chicken, about 5 lb
  • 1/2 cup fresh orange juice
  • Juice of 1 large lemon
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 1 tablespoon chicken bouillon
  • 3 tablespoons achiote paste
  • 1 tablespoon mustard
  • 4 garlic cloves
  • 1/2 medium onion
  • 1 teaspoon black pepper
  • 1 tablespoon Mexican oregano
  • 1/4 cup avocado oil
  • Kosher salt and coarse black pepper, for seasoning before grilling
Steps
Step 1 of 14
Step 1

Add the orange juice, lemon juice, salt, chicken bouillon, achiote paste, mustard, garlic, onion, black pepper, Mexican oregano, and avocado oil to a blender.

1. Add the orange juice, lemon juice, salt, chicken bouillon, achiote paste, mustard, garlic, onion, black pepper, Mexican oregano, and avocado oil to a blender.
2. Pulse briefly until the marinade is well combined.
3. Spatchcock the chicken by removing the backbone and flattening the bird.
4. Carefully loosen the skin over the breast and work some marinade underneath it.
5. Coat the entire chicken thoroughly with the remaining marinade.
6. Add lemon zest over the top.
7. Refrigerate and marinate for about 4–5 hours, flipping once if possible.
8. Remove the chicken from the refrigerator and season lightly with kosher salt and coarse black pepper.
9. Place the chicken on the grill skin-side up and cook until the chicken begins to brown and the internal temperature rises.
10. Rotate the chicken during cooking for more even heat.
11. Flip skin-side down briefly to char and crisp the skin without burning it.
12. Flip back over and continue cooking until the breast and thigh are fully cooked.
13. Remove from the grill and let rest for about 5–7 minutes.
14. Cut into pieces and serve as-is or in warm corn tortillas with salsa.
Media

Bright, smoky, and deeply savory, this pollo asado is marinated with citrus, achiote, garlic, onion, oregano, and spices before hitting the grill. The result is juicy, charred chicken packed with bold flavor.

Recipe Details
Category Mexican Meat Market Style
Cook 50 minutes
Description

This Mexican-style pollo asado uses a vivid achiote marinade with orange juice, lemon, garlic, onion, mustard, Mexican oregano, and avocado oil. The whole chicken is spatchcocked so it lies flatter on the grill, then marinade is worked over and under the skin for flavor throughout. Several hours of refrigeration give the citrus and seasonings time to mingle. Grill the chicken until browned, briefly turning it skin-side down for char, and rest it before carving. Enjoy it as a main dish or cut the meat into warm corn tortillas with salsa.