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Chicken Marinade Pollo Asado

Juicy grilled pollo asado chicken thighs with achiote marinade
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This vibrant citrus and spice marinade creates incredibly juicy, flavorful Mexican grilled chicken that will become your new summer staple.

Ingredients

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  • 1/2 cup fresh orange juice (for brightness and a hint of sweetness)
  • 1/4 cup fresh lime juice (the essential acidic component for tenderizing)
  • 1/4 cup olive oil (helps carry flavors and keeps chicken moist)
  • 3 tablespoons achiote paste (this gives the classic red color and earthy flavor)
  • 4 cloves garlic, minced (for that essential savory backbone)
  • 1 tablespoon white vinegar (adds another layer of tang)
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon ground cumin (for warm, earthy notes)
  • 1 teaspoon smoked paprika (adds a subtle smokiness)
  • 1/2 teaspoon chili powder (adjust for your preferred heat level)
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2-3 pounds chicken thighs or breasts (thighs are more forgiving and flavorful for grilling)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together the orange juice, lime juice, olive oil, and white vinegar. Add the achiote paste and whisk vigorously until it's mostly dissolved into the liquid. It's okay if there are tiny specks. Stir in the minced garlic, oregano, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Marinate the Chicken: Place your chicken in a large, resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish and refrigerate. Let it marinate for at least 2 hours, but for the best, most deeply flavored results, let it go for 8-12 hours (overnight is ideal).
  3. Grill to Perfection: Preheat your grill to medium-high heat (about 400-450°F). Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade. Place the chicken on the hot grill. Cook for 6-8 minutes per side for thighs, or until the internal temperature reaches 165°F. For breasts, cook time may be slightly less; watch for that 165°F internal temp.
  4. Rest and Serve: Once cooked, transfer the chicken to a clean plate and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, which is the final key to incredibly juicy grilled chicken.

Notes

Pro Tip: Don't skip the resting step! It's the difference between juicy and dry chicken. For more foundational tips, check out our guide to chicken marinade recipes.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-marinade-pollo-asado/