Pollo Asado (Marinated Grilled Chicken)

About this recipe

Pollo Asado starts with a bright, garlicky marinade of orange and lime juice that tenderizes bone-in chicken thighs while adding faint sweetness and incredible juiciness. The citrus acid works its magic over time, breaking down connective tissue and infusing every muscle fibre with flavour. The optional achiote paste gives the finished dish its deep red colour, but the technique works equally well without it — the spices alone create a beautifully browned exterior. Marinating is essential. At minimum, give the chicken two hours in the marinade, though overnight is better. Make the marinade by blending orange juice, lime juice, garlic, oil, and spices into a smooth paste — this ensures the flavours distribute evenly rather than settling to the bottom of the bowl. Coat the chicken pieces thoroughly, making sure the paste gets under the skin and into crevices where it can do its best work. Grilling or baking both work equally well. For grilling, use medium heat — high heat will char the exterior before the inside cooks through. For baking, use 220 Celsius. Brush the chicken with reserved marinade halfway through cooking, which keeps it moist and reinforces the flavours. The whole bird is done when a meat thermometer reads 75 Celsius at the thickest part of the thigh without touching bone. Rest the cooked chicken for five minutes before carving — this allows the juices to redistribute. Serve with white rice, fresh salsa, warm tortillas, and fresh coriander. The spice is medium and warming, with the citrus providing brightness. Each serving provides 38 grams of protein from the chicken, making this a complete meal. These are impressive enough for guests but simple enough for weeknight cooking.