Discover the secret to incredibly flavorful Pollo Asado Mexican Chicken with our easy-to-follow recipe. This dish is perfect for a quick weeknight dinner or a flavorful weekend meal, transforming simple ingredients into an authentic taste of Mexico.
Key Ingredients for Pollo Asado Mexican Chicken
- 2 ½ pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- ½ cup fresh orange juice (preferably from 1-2 navel oranges)
- ¼ cup fresh lime juice (from 2-3 limes)
- 2 tablespoons white vinegar
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if possible)
- ½ teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 fresh jalapeño or Serrano pepper, seeded and minced (optional, for a little heat)
- For Serving: Sliced radishes, chopped cilantro, lime wedges, refried beans, Mexican rice, warm tortillas
How to Make Pollo Asado Mexican Chicken
This Pollo Asado Mexican Chicken is surprisingly simple to prepare, delivering incredibly tender and juicy chicken bursting with vibrant, authentic Mexican flavors. The marinade is key to its deliciousness, infusing the chicken with citrus, spices, and a hint of smoke. Best of all, you can have this delightful dish on your table in under an hour, making it a weeknight winner.
Step-by-Step Instructions
Marinate the Chicken: In a large bowl or a resealable plastic bag, combine the orange juice, lime juice, white vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, and jalapeño (if using). Whisk everything together until well combined. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or ideally for 2-4 hours for maximum flavor penetration. For an even richer flavor, you can marinate overnight.
Preheat the Oven and Pan: When you’re ready to cook, preheat your oven to 400°F (200°C). Choose an oven-safe skillet, preferably cast iron, or a baking dish large enough to hold the chicken in a single layer. Heat the olive oil in the skillet over medium-high heat until shimmering.
Sear the Chicken: Remove the chicken pieces from the marinade, letting any excess drip off. Discard the remaining marinade. Carefully place the chicken pieces, skin-side down, into the hot skillet. Sear for about 3-4 minutes per side, until golden brown and a nice crust begins to form. This searing step is crucial for developing deep flavor and a beautiful texture. If using a baking dish, you can skip this step and place the marinated chicken directly into the dish.
Bake the Chicken: Once seared, arrange the chicken pieces in a single layer in the skillet or baking dish. Transfer the skillet or dish to the preheated oven.
Cook Until Done: Bake for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the size and thickness of your chicken pieces. The chicken should be tender, juicy, and have a lovely browned exterior.
Rest and Serve: Once cooked, remove the chicken from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken. Serve the Pollo Asado Mexican Chicken hot, garnished with fresh cilantro, sliced radishes, and lime wedges. It pairs wonderfully with refried beans, Mexican rice, and warm corn tortillas for a complete and authentic meal.
Why You’ll Love This Pollo Asado Mexican Chicken
You’ll adore this Pollo Asado Mexican Chicken for its incredibly tender, juicy texture and the explosion of vibrant, authentic Mexican flavors that dance on your palate. The magic lies in the simple yet effective citrus and spice marinade, which transforms humble chicken into something truly special, reminiscent of the authentic flavors you’d find at your favorite taqueria. Making this at home is a fantastic way to save money compared to dining out, all while enjoying a meal that feels both comforting and gourmet without needing any fancy ingredients or complicated techniques!
Unlike a dry, bland roasted chicken, this Pollo Asado boasts a delightful tang from the citrus and a subtle warmth from the spices, creating a complex flavor profile that will have you reaching for seconds. You can easily customize the spice level by adjusting the amount of chili pepper, and the fresh toppings like cilantro and radishes add a refreshing crunch that perfectly balances the richness of the chicken. This recipe is a true game-changer for your weeknight dinner rotation, offering an affordable and remarkably delicious taste of Mexico right in your own kitchen.
Storing and Reheating Tips
Properly storing and reheating your delicious Pollo Asado Mexican Chicken ensures you can enjoy its fantastic flavor for days to come.
Refrigeration: Once the chicken has cooled to room temperature, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Ensure the container is well-sealed to prevent drying out.
Freezing: For longer storage, wrap individual portions of the chicken tightly in plastic wrap, then place them in a freezer-safe bag or container. This will keep for up to 2-3 months. It’s best to freeze the chicken without any additional sauces or garnishes to maintain the best texture.
Reheating: To reheat refrigerated chicken, you can gently warm it in a skillet over low heat with a splash of water or chicken broth, or microwave it in short intervals until heated through. For frozen chicken, thaw it in the refrigerator overnight before reheating. Avoid overcooking, as this can make the chicken dry. You can also add the cooled, cooked chicken to salads, tacos, or quesadillas for a quick and flavorful meal.
Final Thoughts
This Pollo Asado Mexican Chicken recipe is a culinary gem, offering authentic flavor with minimal effort. We encourage you to give it a try; your taste buds will thank you for this simple yet incredibly satisfying meal.
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Pollo Asado Mexican Chicken
Ingredients
Equipment
Method
- In a large bowl or a resealable plastic bag, combine the orange juice, lime juice, white vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, and jalapeño (if using). Whisk everything together until well combined.Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or ideally for 2-4 hours for maximum flavor penetration. For an even richer flavor, you can marinate overnight.0.5 cup fresh orange juice, 0.25 cup fresh lime juice, 2 tablespoons white vinegar, 3 cloves garlic, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 fresh jalapeño or Serrano pepper
- When you’re ready to cook, preheat your oven to 400°F (200°C). Choose an oven-safe skillet, preferably cast iron, or a baking dish large enough to hold the chicken in a single layer. Heat the olive oil in the skillet over medium-high heat until shimmering.2 tablespoons olive oil
- Remove the chicken pieces from the marinade, letting any excess drip off. Discard the remaining marinade. Carefully place the chicken pieces, skin-side down, into the hot skillet. Sear for about 3-4 minutes per side, until golden brown and a nice crust begins to form. This searing step is crucial for developing deep flavor and a beautiful texture. If using a baking dish, you can skip this step and place the marinated chicken directly into the dish.2.5 pounds bone-in, skin-on chicken pieces
- Once seared, arrange the chicken pieces in a single layer in the skillet or baking dish. Transfer the skillet or dish to the preheated oven.
- Bake for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the size and thickness of your chicken pieces. The chicken should be tender, juicy, and have a lovely browned exterior.
- Once cooked, remove the chicken from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken. Serve the Pollo Asado Mexican Chicken hot, garnished with fresh cilantro, sliced radishes, and lime wedges. It pairs wonderfully with refried beans, Mexican rice, and warm corn tortillas for a complete and authentic meal.Sliced radishes, Chopped cilantro, Lime wedges, Refried beans, Mexican rice, Warm tortillas