This Mexican Grilled Pollo Asado is a tasty dish that brings the flavors of the grill right to your table! It’s marinated in zesty lime juice, garlic, and spices for a punch of flavor.
Grilling it gives the chicken a lovely char, making it a great choice for family dinners or BBQs. I love serving it with some fresh salsa and warm tortillas on the side—yum!
Key Ingredients & Substitutions
Chicken Thighs & Drumsticks: Bone-in chicken gives great flavor and juiciness, ideal for grilling. If you prefer less fat, skinless chicken breasts can work, but they may dry out more easily. Thighs are my favorite for that tender bite!
Olive Oil: This adds richness and helps the marinade stick. You can swap it for canola oil or avocado oil, which have higher smoke points and are still tasty options.
Lime Juice: Fresh lime juice adds brightness. If limes are out of season, you can use bottled lime juice, but fresh is always better for that zing! A splash of lemon juice can also work in a pinch.
Spices: The mix of cumin, smoked paprika, and chili powder creates a warm, smoky flavor. If you don’t have smoked paprika, regular paprika with a touch of liquid smoke can be a good substitute!
Cilantro: Fresh cilantro adds a nice pop of flavor. If you’re not a fan, try parsley or green onions for a fresh garnish instead. It’s all about what you enjoy!
How Do I Ensure Perfectly Grilled Chicken?
Grilling can sometimes be a bit tricky, but with some attention, you can get that delicious char. Start by preheating the grill to medium-high heat. This is key for getting nice grill marks and keeping the chicken juicy.
- Pat the chicken dry before marinating to help the spices stick.
- Make sure to discard the used marinade to avoid cross-contamination.
- Grill the chicken skin-side down first. This will help crisp the skin.
- Keep an eye on your chicken and use a meat thermometer. Look for an internal temp of 165°F (75°C).
- Let it rest after grilling. This allows the juices to redistribute, making the chicken even juicier.
With these tips, you’ll have beautifully grilled pollo asado every time. Enjoy your meal!
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 2 green onions, trimmed and grilled (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then at least 1 hour for marinating. If you can marinate overnight, you’ll have even more flavor! Grilling will take around 25-30 minutes. So, plan for a total of about 1 hour and 45 minutes if you marinate for an hour, or overnight for the best taste.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, salt, black pepper, and cayenne pepper (if you like a little heat). Mix it well until all the ingredients are nicely combined.
2. Marinate the Chicken:
Add the chicken thighs and drumsticks to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and place it in the fridge to marinate. Aim for at least 1 hour, but if you can wait overnight, it will taste even better!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat (about 400°F or 200°C). If you’re using a charcoal grill, ensure the coals are spread out evenly for good heat distribution.
4. Grill the Chicken:
Take the chicken out of the marinade and let the extra marinade drip off. Discard any remaining marinade. Place the chicken skin-side down on the grill, grilling for about 10-12 minutes until it’s beautifully charred. Then, flip the chicken to the other side and grill for another 10-12 minutes, or until the meat reaches an internal temperature of 165°F (75°C) and the juices run clear.
5. Grill the Green Onions (Optional):
If you want to add grilled green onions to your dish, place them on the grill alongside the chicken. Grill them until they are charred and tender, which adds a nice flavor to your meal!
6. Rest and Serve:
Once the chicken is grilled and the green onions are ready, remove everything from the grill. Let the chicken rest for about 5 minutes—it helps keep it juicy. Serve the chicken garnished with fresh cilantro, lime wedges, and those grilled green onions if you made them. Enjoy your delicious homemade Pollo Asado!
Can I Use Chicken Breasts Instead of Thighs and Drumsticks?
Absolutely! If you prefer chicken breasts, just keep in mind that they may cook faster than thighs and drumsticks. Adjust the grilling time to about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). You can also marinate them just like the thighs for added flavor!
How Can I Make This Recipe Spicier?
If you love heat, you can increase the amount of cayenne pepper in the marinade or add fresh chopped jalapeños or serranos to the mix. Another option is to serve the chicken with a spicy salsa or hot sauce for an extra kick!
Can I Prepare the Marinade Ahead of Time?
Yes! You can prepare the marinade a day in advance and store it in an airtight container in the fridge. Just add the chicken right before grilling to soak up all those delicious flavors. This will also save you time on grilling day!
What’s the Best Way to Store Leftover Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This will help keep it juicy rather than using the microwave, which can dry it out.
