This Mexican Grilled Pollo Asado is bursting with flavor! Marinated chicken is grilled to perfection with a zesty mix of spices and citrus that’ll make your taste buds dance.
I love serving this dish with warm tortillas and fresh salsa. The best part? You can easily make enough to feed the whole family, and they’re going to want more! 🌮
Key Ingredients & Substitutions
Chicken Thighs & Drumsticks: Bone-in, skin-on chicken is ideal for this recipe as it stays juicy. You can use boneless, skinless chicken for a lighter option, but keep in mind it may dry out faster on the grill.
Garlic: Fresh garlic really enhances the flavor. If you’re in a pinch, garlic powder works as a substitute, using about 1/8 teaspoon per clove.
Olive Oil: This not only helps with marinating but also aids in grilling. You may substitute with avocado oil for a similar high smoke point and rich flavor.
Apple Cider Vinegar: This adds a tangy kick. You can swap it for white vinegar or even lime juice to maintain that zesty taste.
Spices: For chili powder, you can use paprika or even taco seasoning. If you prefer less heat, leave out the cayenne pepper for a milder dish.
Cilantro: Fresh cilantro is a great garnish. If you’re not a fan, parsley can work in a pinch, though it lacks that distinct flavor.
How Do I Properly Marinate Chicken for the Best Flavor?
Marinating is key to ensuring the chicken absorbs all those delicious flavors. To get the most out of your marinade:
- Mix all the marinade ingredients in a bowl before adding the chicken. This ensures an even distribution of flavors.
- Cover the chicken completely in the marinade. The longer you can let it sit in the fridge, the better! Overnight is best, but a minimum of 2 hours is fine.
- When ready to grill, let the chicken sit at room temperature for about 30 minutes. This helps it cook more evenly.
Also, always discard leftover marinade after marinating raw chicken, for food safety.
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs and 4 chicken drumsticks (bone-in, skin-on)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Juice of 2 limes
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Grilled green onions or scallions, for serving
How Much Time Will You Need?
This delicious Mexican Grilled Pollo Asado takes about 15 minutes to prepare the marinade and chicken, plus at least 2 hours (and up to overnight) to marinate; grilling will take another 30-35 minutes. So, set aside a good chunk of time for marinating and grilling, but the result is well worth the wait!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the minced garlic, olive oil, apple cider vinegar, chili powder, smoked paprika, ground cumin, oregano, salt, black pepper, and cayenne pepper (if using). Squeeze in the juice of 2 limes. Mix everything together well to create a flavorful marinade.
2. Marinate the Chicken:
Add the chicken pieces to the bowl with the marinade. Make sure each piece is coated thoroughly. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Let the chicken marinate for at least 2 hours; for the best flavor, it’s ideal to leave it overnight.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat (around 375°F to 450°F). Take the chicken out of the marinade, letting any excess drip off, and discard the leftover marinade. Place the chicken on the grill, skin side down, and cook for about 5-7 minutes until the skin looks crispy and has nice grill marks.
4. Finish Cooking:
Flip the chicken pieces over and reduce the heat to medium. Grill for an additional 20-25 minutes, or until their internal temperature reaches 165°F (74°C). If you want to keep the chicken moist, you can tent it with foil while it cooks.
5. Grill the Green Onions:
For extra flavor, toss some green onions or scallions on the grill during the last 5-7 minutes of cooking, turning them until they are charred.
6. Let It Rest and Serve:
Once cooked, take the chicken and green onions off the grill. Let the chicken rest for about 5 minutes. To serve, place the grilled chicken on a platter, sprinkle with fresh cilantro, and add lime wedges on the side. Enjoy your Pollo Asado with those charred green onions for a delightful meal!
Can I Use Chicken Breasts Instead of Thighs and Drumsticks?
Absolutely! You can substitute chicken breasts, but keep in mind that they cook faster, so adjust your grilling time accordingly. Grill the breasts for about 6-8 minutes on each side, or until they reach an internal temperature of 165°F (74°C).
What If I Don’t Have Apple Cider Vinegar?
No problem! You can substitute apple cider vinegar with white vinegar or fresh lime juice in equal amounts for a similar tangy flavor. If using lime juice, consider adding a bit more lime zest to the marinade for extra citrus notes.
Can I Marinade the Chicken for Longer Than Overnight?
While marinating overnight is fantastic for flavor, avoid marinating for more than 24 hours as the acidity in the marinade can break down the chicken too much, resulting in a mushy texture. Aim for somewhere between 2 hours to 24 hours for best results!
How Should I Store Leftover Pollo Asado?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply use the oven or microwave until heated through. If you prefer, you can also slice the meat and toss it in tacos or salads for a delicious twist!
