Mexican citrus and achiote-marinated grilled chicken with smoky char, garlic, oregano, cumin, and lime.
25 min prep 30 min cook 120 min rest
Keeps the screen on · step-by-step guide · built-in timer
Crush the garlic and make a marinade with orange juice, lime juice, achiote paste, cumin, oregano, ground red pepper, olive oil, salt, and black pepper.
Coat the chicken thighs in the marinade and rest them in the refrigerator for 2 hours.
Take the chicken to room temperature 15 minutes before cooking.
Heat a grill or cast iron pan over high heat for 3 minutes, then sear the skin side of the chicken for 5 minutes.
Turn the chicken and cook over medium heat for another 10 minutes.
Transfer the chicken to a 190°C oven and finish for 15 minutes, until fully cooked through.
Rest the pollo asado for 5 minutes and serve with lime wedges.
💡 Tip: If you cannot find achiote paste, loosen paprika, cumin, and a little turmeric with orange juice; the color stays similar and the heat is easier to control.
🍽️ Serving suggestion: Serve pollo asado hot with optional corn tortillas, lime, thinly sliced onion, and cold lemonade.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
39
g protein
14
g carbs
28
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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