Pollo Asado for Tacos (Mexican Grilled Chicken)
Juicy boneless chicken thighs are coated with olive oil and marinated overnight in a flavorful blend of achiote paste, orange juice, pineapple juice, lime, garlic, Mexican oregano, and warm spices. The chicken is then grilled until smoky, lightly charred, and tender before being chopped into bite-size pieces for tacos or serving as a main dish.
Equipment
Ingredients
CHICKEN:
- 4 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
ACHIOTE MARINADE:
- 2 tablespoons achiote paste
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 6-7 garlic cloves peeled
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
Coat the chicken with olive oil
- Place the boneless, skinless chicken thighs in a large mixing bowl. Pour the olive oil over the chicken and turn the thighs until they are evenly coated.
Blend the achiote marinade
- Add the achiote paste, orange juice, pineapple juice, lime juice, white vinegar, garlic cloves, Mexican oregano, cumin, smoked paprika, salt, garlic powder, onion powder, and black pepper to a blender.
- Blend until the marinade is smooth and evenly combined.
Marinate the chicken overnight
- Pour the blended achiote marinade over the oiled chicken thighs. Use tongs to turn the chicken until every piece is completely coated. Cover the bowl and refrigerate for 8–12 hours, or overnight.
Preheat the grill
- Preheat an outdoor grill to medium-high heat, approximately 400–450°F. Clean the grill grates and, when possible, arrange the grill with a hotter direct-heat area and a slightly cooler area for controlling flare-ups and browning.
Grill the pollo asado
- Remove the chicken thighs from the marinade and allow the excess marinade to drip back into the bowl. Discard the remaining raw marinade. Arrange the chicken in a single layer over the grill and cook for approximately 5–7 minutes per side.
- Turn the chicken as needed and move pieces to the cooler side of the grill if the exterior begins darkening too quickly. Continue grilling until lightly charred and the thickest part of every thigh reaches at least 165°F on an instant-read thermometer.
Rest the grilled chicken
- Transfer the cooked chicken to a clean platter or sheet pan. Let it rest for 5 minutes before cutting. Do not place the cooked chicken on the same unwashed bowl, tray, or utensils that held the raw chicken.
Chop and serve
- Transfer the rested chicken to a clean cutting board and chop it into small, bite-size pieces. Include some of the browned and lightly charred edges in each serving.
- Serve immediately as taco filling or as a grilled chicken main dish.
- Take a huge bite and enjoy the best Pollo Asado you've ever had!
Notes
Timing note: The estimated 8 hours 40 minutes uses the minimum 8-hour marinade and includes the 5-minute rest. Allow extra time for a longer marinade, lighting and preheating the grill, or cooking additional batches.
- Marinate the chicken only in the refrigerator, never on the counter.
- For the best texture, marinate for approximately 8–12 hours. Avoid leaving the chicken in this acidic pineapple and citrus marinade longer than 24 hours.
- Discard all marinade that has been in contact with the raw chicken. Do not use it as a finishing sauce.
- The exact grilling time will depend on the thickness of the chicken thighs, grill temperature, weather, and whether you are using charcoal or gas. Always use the internal temperature instead of color alone to determine doneness.
- The orange juice, pineapple juice, and achiote marinade can darken quickly over direct heat. Move the chicken to a cooler section of the grill if the outside begins to char before the center is cooked.
- Use a clean platter and clean utensils when removing the cooked chicken from the grill.
- Store leftover pollo asado in a covered airtight container in the refrigerator for 3–4 days.
- For longer storage, freeze the cooked chicken in a freezer-safe container for up to 4 months for best quality.
- Reheat leftovers until they reach 165°F.
- The photographed tortillas, guacamole, molcajete salsa, chopped onion, cilantro, lime, and roasted green chile are optional serving suggestions and are not included in this pollo asado recipe card.
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