Authentic Cuban Pollo Asado (Grilled or Roasted Chicken)

Ingredients

• 80 ml (⅓ cup)neutral oil
• 180 ml (¾ cup)sour orange juice (naranja agria)
• 4 clovesgarlic, minced (or more, if you like)
• 30 ml (2 tablespoons)complete seasoning
• 7.5 ml (1½ teaspoons)annatto powder
• 2.5 ml (½ teaspoon)ground cumin
• to tastesalt and pepper
• 1.81 kg (4 lb)bone-in, skin-on chicken thighs and/or drumsticks
• as neededcooking spray

Instructions

1. 1

   Mix the marinade

   Whisk the oil, sour orange juice, garlic, complete seasoning, annatto, cumin, salt and pepper together in a bowl.

2. 2

   Marinate the chicken

   Put the chicken in a resealable freezer bag and pour in the marinade. Toss and massage the pieces so they are well coated, then refrigerate for 2 hours or up to overnight.

3. 3

   Prepare the oven

   Heat the oven to 177°C (350°F). Set a wire rack inside a large baking tray lined with parchment paper, spray the rack with cooking spray and set it aside.

4. 4

   Arrange the chicken

   Place the chicken thighs on the rack, spacing them about 2.5–5 cm (1–2 inches) apart.

5. 5

   Roast until cooked

   Bake for 50–55 minutes, or until a food thermometer inserted into the thickest part of the chicken reads 74°C (165°F).

6. 6

   Brown the skin

   For a charred, golden-brown finish, grill under a low heat for 5 minutes.

7. 7

   Serve the chicken

   Take the chicken out of the oven and serve it with white rice, black beans and/or sweet plantains.

What is Cuban pollo asado?

Pollo asado means roasted chicken, and this Cuban-style version is built around a citrus-and-garlic marinade. Sour orange and a savoury seasoning blend give the chicken a tangy, deeply seasoned flavour.

This version uses bone-in, skin-on pieces and can be finished in the oven or on the grill. The marinade seasons the meat while roasting on a rack helps the skin brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 47g protein, 4g carbs, 21g fat.

Chicken supplies most of the protein, while the oil and chicken skin contribute much of the fat. The small amount of carbohydrate comes mainly from the sour orange juice and seasoning; serve with rice, beans or plantains for a more substantial plate, or add vegetables for freshness.

The marinade's key ingredients

Sour orange: its tart, aromatic juice is a defining part of the marinade. If you cannot find naranja agria, look for bottled sour orange juice rather than assuming ordinary orange juice will taste the same.

Annatto and complete seasoning: annatto adds colour, while complete seasoning provides a ready-made savoury blend. The recipe also adds cumin for a warm background note.

Give the chicken time

Marinating: coat every piece well and refrigerate for at least 2 hours, or leave it overnight for convenience. Keep the chicken chilled while it marinates.

Before roasting: arrange the pieces with space between them, as directed. Crowding can make it harder for the hot air to circulate around the skin.

Roast for tender meat

Rack: setting the chicken above the lined tray allows heat to reach underneath and keeps the pieces out of pooled juices. The parchment also makes the tray easier to clean.

Doneness: use a food thermometer in the thickest part of a piece, avoiding the bone. Take the chicken from the oven when it reaches 74°C (165°F).

Finish the skin

Low grill: the optional 5-minute finish adds extra colour and char. Keep an eye on the chicken, since skin can darken quickly under the grill.

Grilled option: the recipe description also suggests cooking the marinated chicken on a barbecue for a smoky, charred flavour. The written method gives oven timings, so check grilled pieces with a thermometer rather than relying on that timing.

What to serve alongside

Rice and beans: white rice and black beans make a hearty, savoury plate alongside the citrusy chicken. Sweet plantains are another suggested accompaniment.

A lighter side: add a crisp salad or simply cooked vegetables if you want freshness alongside the rich, browned skin.

Recipe notes & tips

• Use a resealable bag that fits the chicken closely so the marinade can coat the pieces.
• Turn and massage the bag once during marinating if you can, to redistribute the marinade.
• Line the tray beneath the rack with parchment as directed to make cleanup easier.
• Leave space between the chicken pieces on the rack rather than letting them touch.
• Check the thickest piece with a thermometer before taking the tray from the oven.
• Watch closely during the optional low-grill finish so the skin does not burn.

Variations

• Use drumsticks: swap some or all of the thighs for bone-in drumsticks, as the recipe allows.
• Grill it: cook the marinated pieces on a barbecue for a smoky, charred finish, checking doneness with a thermometer.
• Add more garlic: increase the minced garlic to suit your taste.
• Skip the extra char: leave out the optional 5-minute low-grill step for less-browned skin.
• Serve it Cuban-style: pair the chicken with white rice, black beans and sweet plantains.

Common mistakes to avoid

• Marinating at room temperature: keep the bag in the fridge throughout the 2-hour-to-overnight marinating time.
• Crowding the rack: leave about 2.5–5 cm (1–2 inches) between thighs so the pieces are not pressed together.
• Guessing doneness by colour: check the thickest part with a food thermometer and look for 74°C (165°F).
• Leaving the chicken under the grill unattended: check it during the 5-minute finish because the skin can char quickly.
• Skipping the rack: use the wire rack over the lined tray as directed so the chicken is lifted above the tray.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, in an oven or microwave; keep the skin uncovered in the oven if you want it to crisp again.

Frequently asked questions