The Ultimate Guide to Making Mexican Grilled Chicken (Pollo Asado): A Beginner-Friendly Recipe

Ingredients

• 907 gboneless, skinless chicken breasts or thighs
• 120 mlorange juice
• 60 mllime juice
• 60 mlvegetable oil
• 1 smallonion, roughly chopped
• 2 clovesgarlic
• 15 gpacked fresh coriander
• 2 teaspoonschilli powder
• 1 teaspooncumin
• 1 teaspoondried oregano
• 1 teaspoonsalt
• ½ teaspoonblack pepper

Instructions

1. 1

   Prepare the chicken

   Slice chicken breasts in half lengthways to make thinner pieces, or use a meat mallet to pound thick breasts to about 2.5 cm thick so they cook evenly.

2. 2

   Blend the marinade

   Put the orange juice, lime juice, vegetable oil, onion, garlic, coriander, chilli powder, cumin, oregano, salt and pepper in a blender or food processor. Blend until mostly smooth, or pulse a few times for a chunkier marinade.

3. 3

   Marinate the chicken

   Transfer the marinade to a large bowl or resealable bag, add the chicken and turn to coat. Cover or seal and refrigerate for at least 30 minutes and no more than 4 hours.

4. 4

   Heat the grill

   Heat the grill to medium-high, about 190–220°C. Clean the grates and lightly oil them to help prevent sticking.

5. 5

   Grill the chicken

   Lift the chicken from the marinade and let the excess drip off. Place it across the grill bars and cook for about 4–5 minutes on the first side, then turn and cook for another 4–5 minutes, until the centre reaches 74°C. Check with a meat thermometer.

6. 6

   Rest and serve

   Take the chicken off the grill and leave it to rest for 5 minutes before slicing or serving.

What is pollo asado?

Pollo asado means roasted or grilled chicken in Spanish, and the name is used for a range of seasoned chicken dishes across Latin America. This version takes its cues from Mexican-style grilling, with citrus, garlic, herbs and spices in the marinade.

Citrus brings brightness, while chilli powder, cumin and oregano give the chicken a savoury, gently smoky flavour. Grilling adds char that balances the marinade’s tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 27g protein, 4g carbs, 11g fat.

The chicken provides most of the protein, while the vegetable oil contributes most of the fat. Orange juice and the small amount of onion contribute carbohydrates; serving it with vegetables and a measured portion of rice or tortillas can make a more balanced plate.

Choose your chicken

Thighs: These are more forgiving on the grill and tend to stay juicy if they cook a little longer.

Breasts: Slice or pound them to an even thickness so thinner parts do not dry out before the centre is cooked.

Make the marinade

Citrus: Orange juice adds sweetness and lime juice contributes a sharper tang. The oil helps the blended mixture coat the chicken.

Aromatics: Onion, garlic and fresh coriander form the base, while chilli powder, cumin and oregano season it. Blend until mostly smooth, or pulse briefly for a coarser texture.

Mind the marinating time

The recipe calls for at least 30 minutes and no more than 4 hours in the fridge. Because the marinade contains citrus, leaving the chicken in it too long can affect its texture.

Keep the chicken refrigerated while it marinates, and discard the marinade after removing the raw chicken.

Get the grill ready

Clean grates and a light coating of oil help reduce sticking, especially when the marinade leaves bits of onion or coriander on the chicken. Medium-high heat encourages browning while allowing the pieces to cook through.

Shake or let excess marinade drip off before grilling. Too much coating can make the surface wet rather than allowing it to sear.

Check for doneness

Timing: Grill each side for about 4–5 minutes, as stated in the method, but use the timing as a guide rather than a guarantee. The thickness and cut of the chicken affect how quickly it cooks.

Temperature: Check the thickest part with a meat thermometer and take the chicken off when it reaches 74°C. Rest it for 5 minutes before slicing.

Serve it your way

Slice the chicken for tacos or serve it over a salad; it also works with rice, beans or grilled vegetables. A fresh, crisp side can complement the chicken’s smoky, citrusy seasoning.

For tacos, set out the sliced chicken with tortillas and your preferred toppings. For a plate-style meal, add a generous portion of vegetables alongside a starchy side.

Recipe notes & tips

• Use thighs if you want a cut that is less prone to drying out on the grill.
• Make breast pieces an even thickness so they finish cooking at roughly the same time.
• Marinate the chicken in the fridge and keep within the stated 4-hour maximum.
• Oil the clean grill grates lightly just before cooking to help the chicken release.
• Use a thermometer to check the thickest part rather than relying only on the cooking time.
• Rest the grilled chicken for 5 minutes before slicing to help it stay juicy.

Variations

• More heat: Add extra chilli powder to the marinade to make the seasoning spicier.
• Chunkier marinade: Pulse the ingredients briefly rather than blending until smooth.
• Taco filling: Slice the cooked chicken and serve it in tortillas with your preferred toppings.
• Salad topping: Slice the chicken over a salad for a fresh way to serve it.
• Choose thighs: Use boneless, skinless thighs in place of breasts for a more forgiving cut.

Common mistakes to avoid

• Uneven breasts: Slice or pound them to an even thickness so they cook more consistently.
• Over-marinating: Keep the chicken in the citrus marinade for no more than 4 hours to avoid a mushy texture.
• Wet grill grates: Clean and lightly oil the grates before cooking to reduce sticking.
• Too much marinade: Let excess drip off before grilling so the chicken can brown.
• Guessing doneness: Check the thickest part with a thermometer and cook to 74°C.
• Skipping the rest: Leave the chicken for 5 minutes after grilling before slicing.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook it; leftover slices can also be served cold in a salad or taco.

Frequently asked questions