Pollo Asado Citrus Chicken (Print-Friendly Version)
Juicy chicken thighs in a bold citrus-achiote marinade, grilled to smoky perfection—ideal for tacos, bowls, or standalone meals.
# What You'll Need:
→ Marinade
01 -
½ cup freshly squeezed orange juice
02 -
¼ cup freshly squeezed lime juice
03 -
¼ cup grapeseed oil
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2 teaspoons salt
05 -
3 cloves garlic
06 -
2 teaspoons Mexican oregano
07 -
1 teaspoon ground cumin
08 -
1 teaspoon black pepper
09 -
2 ounces achiote powder
10 -
2 teaspoons onion powder
→ Chicken
11 -
3 pounds boneless and skinless chicken thighs
12 -
3 tablespoons vegetable oil
# How to Make It:
01 -
Add all the marinade ingredients together to a blender or food processor and blend until smooth.
02 -
Place the chicken in a large bowl and pour the marinade over the chicken. Cover the bowl with plastic wrap and marinate for at least 2 hours or overnight.
03 -
Preheat a grill pan over medium-high heat, then add the vegetable oil and heat. If using an outdoor grill, preheat it to 350°F.
04 -
Cook the chicken thighs in batches, for about 3 to 5 minutes per side, depending on the thickness of the thighs. If using the outdoor grill, grill the chicken covered for about 20 to 30 minutes, flipping once halfway through. The chicken is cooked through when an instant-read thermometer registers 165°F to 175°F when inserted in the thickest part of each thigh.
# Additional Tips:
01 -
Let your grill pan or outdoor grill heat up first for a good char.
02 -
Marinate the meat for 2 to 24 hours for the best flavor.
03 -
Cooking time may vary if using different cuts of chicken, based on thickness.
04 -
Chicken can be grilled on an outdoor grill, cooked on a grill pan, or roasted in the oven.
05 -
A meat thermometer ensures the chicken is perfectly cooked; aim for at least 165°F.
06 -
After cooking, let the chicken rest for 5 to 10 minutes to allow juices to redistribute.
07 -
Store leftover pollo asado in an airtight container in the refrigerator for up to 4 days.