Homemade Pollo Asado (Grilled or Roasted)
This homemade Pollo Asado is juicy, tender, and packed with savory citrus flavor! Easy to grill on the BBQ or roast in the oven. The marinade comes together in a food processor with achiote paste, whole spices, garlic, orange and lime juice. Perfect for serving with warm tortillas or over rice!
I can’t believe it’s already grilling season! There’s no better recipe to roll out the BBQ with than a super flavorful Pollo Asado with a homemade marinade.
Marinated in a sauce made with homemade achiote paste (store bought works, too!), fresh herbs, garlic, vinegar, spices, and fresh squeezed citrus, how could it be bad?!
It’s so good that we actually figured out how to cook it to perfection in the oven too, so we don’t have to wait all winter to enjoy it.
This recipe serves 6 but there’s no judgement here if you want to double it up for a party or for extra leftovers. You’ll be eating this chicken cold out of the fridge!
Grocery List
How to Make It: Grilled or Roasted
Using Homemade Achiote Paste
Achiote is an ingredient we use all the time in Puerto Rican cooking. The smokey, slightly peppery flavor of annatto seeds lends well to many different savory recipes, so I knew I had to make my own version of achiote paste from scratch!
I’ve made this Pollo Asado marinade using both my homemade achiote paste and a store bought version, and both batches of the grilled chicken turned out finger-licking good!
But I will admit, there was just that subtle but impressive difference in flavor in the batch with the homemade stuff, so if you’ve got the time definitely give it a spin!
What to Serve Alongside
Pollo asado goes with pretty much any side dishes you like with chicken, but I highly recommend some warm tortillas and a simple salsa!
Other ideas:
Quick Tips
- Use gloves: when coating the chicken with the achiote marinade, use gloves to prevent the annatto seeds from staining your hands and nails.
- Chicken cuts: I’m a sucker for a chicken thigh, but you can use any combination of chicken cuts for this recipe. Thighs, breasts, drumsticks, it’s all great with this marinade. You can even use it on a whole chicken! Check out this post for instructions on how to roast it.
- Sourcing Achiote Paste: I like making my own or buying a block of it at my local Spanish market. You can also find it online.
Thanks for being here,
Homemade Pollo Asado (Grilled or Roasted)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Entree, Dinner, Lunch
- Method: Grilled, Roasted
- Cuisine: Mexican, Caribbean
- Diet: Gluten Free
Description
This homemade Pollo Asado is juicy, tender, and packed with savory citrus flavor! Easy to grill on the BBQ or roast in the oven. The marinade comes together in a food processor with achiote paste, whole spices, garlic, orange and lime juice. Perfect for serving with warm tortillas or over rice!
Ingredients
- 1/3 cup achiote paste (can also be made from scratch)
- 4 tbsp oil (olive, vegetable, etc.)
- 4 tbsp orange juice
- 2 tbsp lime juice
- 1 tbsp white vinegar
- 1 cup fresh cilantro
- 4 tsp salt
- 1 tbsp coriander
- 1 tbsp dried oregano
- 1 tbsp peppercorns
- 1 tbsp cumin
- 1 clove
- 5 cloves garlic
- 4 lbs chicken thighs (and/or drumsticks), skin-on bone-in
Instructions
- Blend the marinade. (See note if using my homemade achiote paste recipe.) Add all ingredients except the chicken thighs to a food processor or blender. Blend until a consistent sauce is formed.
- Marinate the chicken & chill. Pat the chicken dry with paper towels before adding to a gallon sized bag or container with an air tight lid. Pour the marinade over the chicken and mix to evenly coat each piece. Cover and refrigerate for 4-8 hours.
- Grill or roast. Pull the marinated chicken out of the fridge to come to room temperature while you prep and grease the grill or preheat the oven. Grill at 425°F with the lid closed, flipping every 5ish minutes until the center reads 165°F. Alternatively, roast on a baking sheet at 400°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve. Cover the chicken with aluminum foil and let it rest for 5-10 minutes before serving alongside warm tortillas, rice, beans, or whatever you like.
