Pollo Asado Recipe

Experience authentic Mexican flavor with our easy Pollo Asado Recipe – marinate, roast, and savor this keto-friendly chicken delight.

📝 Ingredients

• 1 whole chicken (spatchcocked)
• 1/4 cup olive oil (plus an extra tablespoon for roasting)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon or lime juice
• 6-8 garlic cloves (crushed)
• 1 tablespoon annatto powder (or achiote powder)
• 1 tablespoon cumin powder
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1In a large bowl, mix together olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
2. 2Put the chicken in the bowl and massage the marinade thoroughly all over.
3. 3Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.
4. 4After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
5. 5Position the chicken skin-side up on a roasting rack placed over a baking sheet.
6. 6Lightly drizzle the chicken with around a tablespoon of olive oil.
7. 7Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.
8. 8Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.
9. 9The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.