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Pollo Asado Mexican Chicken

Pollo Asado Mexican Chicken

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 1 hour
Servings: 4 chicken pieces
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 pounds bone-in, skin-on chicken pieces thighs and drumsticks work best
  • 0.5 cup fresh orange juice preferably from 1-2 navel oranges
  • 0.25 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
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt plus more to taste
  • 0.25 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

Equipment

  • Oven-safe skillet
  • Baking dish
  • Large bowl
  • Resealable plastic bag

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage (up to 2-3 months) by wrapping tightly and placing in a freezer-safe bag. Reheat gently to avoid drying out.