Pollo Asado - Kevin Is Cooking https://keviniscooking.

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Pollo Asado
This pollo asado recipe creates a juicy grilled chicken dinner seasoned
with citrus, Mexican spices and achiote. It’s the perfect Cinco de Mayo
meal!

Prep Time Cook Time Marinate Time Total Time

15 mins 30 mins 1 hr 1 hr 45 mins

5 from 30 votes
Course: Main Cuisine: Mexican
Keyword: Mexican grilled chicken, pollo asado Servings: 6 servings
Calories: 455kcal Author: Kevin Is Cooking

Ingredients
• 5 lb whole chicken , cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Instructions
�. Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and
achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat
and allow to cool. Set aside.
�. Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine.
Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add
remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and
massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour
(4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See
Note 2)
�. Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of
marinade (See step 5 below). We will be grilling with indirect heat.
�. For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and
leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for
mine I keep the top Medium, middle Low and the bottom Medium).
�. Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into
thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved

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Pollo Asado - Kevin Is Cooking https://keviniscooking.com/how-to-make-pollo-asado/

marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during
cooking, as there is no need for grill marks.
�. When chicken is cooked, discard any leftover marinade.

Notes
1. Most achiote paste is packaged in 4 ounce cubes. We will only need 2 ounces, save remainder
for another use. I break up and smash the achiote paste as best I can in the marinade mixture,
making sure it's blended in. You can also puree in a blender for a smoother mixture after it cools.
BELOW is an achiote spice blend substitute, enough for this recipe.

Achiote Paste Alternative

• 3 tbsp paprika
• 2 tbsp white vinegar
• 2 tsp dried Mexican oregano
• 4 garlic cloves, minced
• 1/2 tsp ground cumin
Combine in a small bowl and use to marinate chicken along with other main recipe seasonings and
usually citrus juice.

2. Acid bases include vinegar, wine, citrus juice, and tomatoes. Acidic marinades might actually
break down the chicken, making the texture mushy. So when using a highly acidic marinade for
chicken, add a little olive oil and/or minimize marinating time.

Nutrition
Calories: 455kcal | Carbohydrates: 5g | Protein: 24g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 95mg |
Sodium: 866mg | Potassium: 337mg | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 19.4mg | Calcium:
39mg | Iron: 2mg

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