The smell of citrus and charred chicken on a backyard grill hits different. Pollo Asado is that kind of dishsmoky, tangy, and totally craveable without feeling heavy.
I started testing this version back in summer 2019 after a trip to Southern California left me obsessed with citrus-marinated grilled chicken. The trick? A quick marinade with fresh orange juice and just enough acid to tenderize without drying it out. After dozens of test batches, this one finally nailed that perfect balance of char and juicy tenderness.
Experience a burst of smoky, citrusy goodness with this Pollo Asado recipe. Perfect for a quick weeknight dinner or a flavorful weekend cookout, this marinated chicken combines chipotle peppers, lime, and orange juice for a tender, juicy result every time.
3 pounds boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
2 teaspoon olive oil
4-5 tablespoon water (for pan frying cooking method, optional)
1 can chipotle peppers in adobo sauce (7 oz can)
4 tablespoon fresh lime juice
4 tablespoon fresh orange juice
½ cup fresh cilantro
6 garlic cloves
1 medium onions (quartered)
1 teaspoon cumin
1 tablespoon dried Oregano
1 teaspoon ground Coriander (optional)
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
Method
Combine all marinade ingredients in a blender or food processor and blend until smooth and well incorporated.
Place the chicken and marinade in a large airtight container or Ziploc bag and toss to coat evenly.
Refrigerate the chicken for at least 15 to 30 minutes, ideally overnight for the best flavor.
For grilling, heat the grill to high (350°F-400°F) and lightly oil it.
Grill the chicken for 15 to 30 minutes, turning occasionally until it reaches 165°F internally.
To pan sear, warm olive oil in a skillet or grill pan over medium-high heat.
Add chicken along with marinade to the pan and cook for 5 minutes; flip and continue cooking for another 3 to 5 minutes until done.
If the sauce begins to dry in the skillet, add a bit of water to keep it moist.
Drizzle the remaining pan sauce over the cooked chicken before serving.
For air frying, brush the air fryer basket with olive oil.
Place chicken pieces in the basket and air fry at 400°F for 8 minutes.
Flip the chicken and continue air frying for another 6 to 7 minutes or until internal temperature reaches 165°F.
Enjoy your flavorful Pollo Asado and remember to rate this recipe to support us!
Notes
Store leftover cooked pollo asado in an airtight container in the refrigerator for up to 5 days. You can freeze both cooked and uncooked marinated chicken for up to 6 months. For reheating, microwave with a splash of water for 2 minutes or warm in a skillet over medium-high heat for 2-3 minutes per side.
Why You’ll Love This Pollo Asado
This smoky, citrus-soaked chicken hits all the right notes without any fuss. It’s built on a handful of pantry spices and fresh citrus juice that work together to create bold flavor without complicated technique.
So much flavor, minimal effort: The marinade does all the heavy liftingjust blend, coat, and cook.
Three flexible cooking methods: Grill it outside, sear it on the stove, or toss it in the air fryer depending on your mood or weather.
Meal prep friendly: It stores beautifully and tastes just as good reheated, making weeknight dinners a breeze.
Family-approved: Even picky eaters go back for seconds when chicken is this tender and juicy.
Ingredients That Make It Work
You’re working with ingredients you probably already haveor can grab in one grocery run. The magic comes from layering citrus, smokiness, and warm spices.
The marinade base: Chipotle peppers in adobo sauce bring smoky heat, while fresh lime juice and fresh orange juice add brightness that balances everything out. Fresh cilantro, garlic cloves, and quartered onions round out the aromatics.
The spice trio: Cumin, dried oregano, and smoked paprika create that authentic warmth. Ground coriander is optional but adds a subtle citrusy note if you have it on hand. Salt and pepper tie it all together.
Pro Tip: Boneless skinless chicken thighs stay juicier than breasts, but both work beautifully here.
How to Make Pollo Asado
The process is straightforward: blend, marinate, and cook using whichever method fits your kitchen setup.
Step
What to Do
Time
1. Blend Marinade
Add chipotle peppers in adobo sauce, lime juice, orange juice, cilantro, garlic, onions, cumin, oregano, coriander, smoked paprika, salt, and pepper to a blender. Purée until smooth.
2 minutes
2. Marinate Chicken
Coat chicken thighs in marinade in a Ziploc bag or airtight container. Refrigerate 15 minutes to 24 hours (overnight is ideal).
15 min–24 hrs
3. Cook
Grill at 350–400°F for 15–30 minutes, pan sear with olive oil for 8–10 minutes total, or air fry at 400°F for 14–15 minutes. Internal temp should hit 165°F.
10–30 minutes
Note: If pan searing, add a splash of water if the sauce starts to dry outit keeps everything juicy and prevents burning.
Cooking Method Breakdown
Each method delivers tender, flavorful chicken with slightly different textures. Pick what works for your schedule and equipment.
Grilled: Coat the grill with olive oil and cook over high heat, flipping halfway through. You’ll get the best char and smoky flavor this way.
Pan seared: Heat a skillet with olive oil on medium-high, add chicken with all the marinade, and cook about 5 minutes per side. Drizzle leftover sauce over the top when done.
Air fryer: Coat the basket with olive oil, cook at 400°F for 8 minutes, flip, then cook another 6–7 minutes. Super hands-off and great for smaller batches.
Storage and Reheating Tips
Leftovers keep their flavor and moisture beautifully, making this a solid option for meal prep or batch cooking.
Method
How to Store
How Long
Refrigerate Cooked
Store in an airtight container or Ziploc bag.
Up to 5 days
Freeze Uncooked
Marinate chicken, then freeze in a Ziploc bag. Thaw overnight in fridge before cooking.
Up to 6 months
Freeze Cooked
Cool completely, then freeze in an airtight container. Thaw overnight and reheat gently.
Up to 6 months
Reheat
Microwave for 2 minutes with a splash of water, or warm in a frying pan with a tablespoon of oil for 2–3 minutes per side.
Serving Suggestions
This chicken shines in tacos, burrito bowls, or sliced over a simple salad. Pair it with warm tortillas, black beans, cilantro lime rice, or roasted veggies for a complete meal.
You can also chop it up and toss it into quesadillas, grain bowls, or even pasta for a quick dinner remix. The leftover sauce from the pan makes an excellent drizzle over everything.
Pro Tip: Squeeze a little extra lime juice over the top right before servingit brightens everything up.
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FAQs (Pollo Asado)
What cut of chicken works best for this recipe?
Chicken thighs are ideal because they stay juicy and tender during grilling. If using chicken breasts, pound them to even thickness and don’t overcook. Bone-in pieces work great too but need longer cooking time.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight gives the best flavor. The citrus and spices need time to penetrate the meat. Don’t go longer than 24 hours as the acid can make the texture mushy.
Can I cook this dish in the oven instead of grilling?
Absolutely! Bake at 425°F for 25-30 minutes until internal temperature reaches 165°F. For extra char, broil for the last 2-3 minutes. You can also use a cast iron skillet on the stovetop.
What sides pair well with this meal?
Cilantro lime rice, black beans, and grilled vegetables are classic choices. For a complete Chipotle-style bowl, add fresh salsa, guacamole, and corn salsa. Warm tortillas work great for making tacos too.
How do I know when the chicken is properly cooked?
Use a meat thermometer to check for 165°F internal temperature at the thickest part. The juices should run clear, not pink. Let it rest for 5 minutes before slicing to keep the meat juicy.
You’ll love how this Pollo Asado turns outjuicy, smoky, and packed with citrus flavor that keeps everyone coming back for seconds. It cooks up fast whether you’re grilling outside or using the stovetop, and the aroma alone will have people gathering around the kitchen. This one delivers restaurant-level flavor with ingredients you already have on hand.
Try swapping in chicken breasts if that’s what you’ve got, just watch the cooking time so they don’t dry out. A trick I learned from testing this dozens of times: save a little marinade before adding the raw chicken, then drizzle it over the cooked meat for an extra flavor boost. Leftovers reheat beautifully in a skillet with a splash of water, and they’re perfect tucked into tacos or piled over rice bowls all week long.
I’d love to hear how yours turns outdid you grill it or go the air fryer route? Drop a comment or share a photo if you give this recipe a try. Save this one for your next backyard gathering or weeknight dinner when you need something special without the fuss. Here’s to smoky, citrusy chicken that tastes like sunshine.
