This Mexican Grilled Pollo Asado is a flavorful dish that brings sunshine to your plate! Marinated in zesty citrus and spices, it’s perfect for summer cookouts.
Honestly, the smell of grilling chicken makes even the neighbors jealous! I love serving it with fresh salsa and tortillas. It’s a winning combo that’s hard to resist!
Making this recipe is quick and easy. Just marinate the chicken and fire up the grill, and you’ll have a tasty meal ready in no time. Perfect for any weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs & Drumsticks: Bone-in chicken is great for keeping the meat juicy during grilling. If you need a leaner alternative, skinless chicken breasts work too, but keep an eye on cooking time to prevent drying out!
Olive Oil: While I love using extra virgin olive oil for its flavor, you can swap it out with avocado oil or canola oil if you want a milder taste or need a higher smoke point.
Lime Juice: Fresh lime juice gives a lovely zing. If limes aren’t available, lemon juice makes a suitable substitute, though it will change the flavor slightly.
Spices: The spices are crucial for that authentic taste! You can adjust the chili powder to your heat preference. For a milder option, try smoked paprika or a pinch of cayenne pepper instead of chili powder.
Cilantro: Fresh cilantro adds brightness. If you aren’t a fan, try fresh parsley for a different yet fresh flavor. You can skip herbs entirely if you prefer no greens on your dish.
How Do I Ensure My Chicken is Perfectly Cooked on the Grill?
Getting the chicken just right on the grill can be tricky! The key is to monitor your heat and timing carefully. Here’s a simple breakdown:
- Start by using medium-high heat to get that nice crispy skin. Flip only once to keep the juices locked in.
- After the initial browning, lower the heat and cover the grill. This helps cook the chicken through without burning the outside.
- Use a meat thermometer to check that your chicken hits 165°F (75°C) for safety.
- Let it rest after grilling. This helps redistribute the juices for more flavorful bites!
Following these tips will give you wonderfully juicy and flavorful Pollo Asado every time!
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
- 1 tablespoon lime juice (about 1 lime)
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional: grilled green onions or other vegetables for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires at least 2 hours of marinating time, preferably overnight. The actual grilling will take around 30-35 minutes. So, set aside some time for marinating and grilling your chicken to perfection!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. This mix will be your flavorful marinade that brings all the deliciousness to the chicken.
2. Marinate the Chicken:
Add the chicken thighs and drumsticks to the marinade. Make sure every piece of chicken is well-coated in that yummy marinade. Cover the bowl with plastic wrap and pop it in the refrigerator. Let it marinate for at least 2 hours, but if you can, let it sit overnight for even more flavor!
3. Preheat and Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any extra marinade to drip off, and discard the leftover marinade. Place the chicken on the grill, skin-side down. Grill for about 5-7 minutes until the skin is crispy and has those nice grill marks. Then, carefully flip the chicken and cook the other side for another 5-7 minutes.
4. Finish Cooking:
Reduce the grill heat to medium, cover it, and continue grilling the chicken for about 20-25 minutes. You want the internal temperature of the chicken to reach 165°F (75°C) to ensure it’s fully cooked and safe to eat. Once it’s done, take the chicken off the grill and let it rest for 5-10 minutes. This resting period helps the juices redistribute, making the chicken even juicier!
5. Serve and Enjoy:
To serve, garnish your grilled chicken with fresh cilantro and offer lime wedges on the side. If you’d like, you can add some grilled green onions or other veggies to your plate as well. Enjoy your flavorful and juicy Mexican Grilled Pollo Asado!
Can I Use Boneless Chicken for This Recipe?
Absolutely! If you prefer boneless chicken, just adjust the cooking time. Boneless thighs and drumsticks typically cook faster, so grill them for about 15-20 minutes in total, flipping halfway through, until they reach an internal temperature of 165°F (75°C).
Can I Marinate the Chicken for Longer?
Yes, marinating the chicken overnight is even better for flavor! Just make sure not to exceed 24 hours, as citrus juice can start to break down the meat too much, making it mushy.
How to Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the grill for a few minutes to get it warm and slightly crispy again!
What Vegetables Pair Well with Pollo Asado?
Grilled vegetables like onions, bell peppers, zucchini, or corn work wonderfully with this dish! You can toss them in a little olive oil and seasoning, then grill them alongside the chicken for a delicious side.
