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If you want smoky, tangy chicken that’s easy to make, this pollo asado hits the spot. Whether you grill, air-fry, or pan cook, the marinade packs bold flavors and keeps the meat juicy. It’s a lively dish that turns simple dinners into something special.
I started making this after buying chipotle peppers on a whim. It quickly became a hit with my family and is perfect for weekend BBQs or easy weekday dinners.
What You Need
- 3 pounds boneless skinless chicken thighs or breasts: thighs stay juicy and soak up flavor better
- 1/2 cup fresh cilantro: fresh green leaves add a nice herbal touch
- 1 teaspoon cumin: adds a warm, earthy note—ground fresh works best
- 6 garlic cloves: fresh ones give great savory flavor
- 1 can chipotle peppers in adobo sauce: smoky and spicy—grab a sealed, fresh can
- 1 teaspoon salt: helps bring out flavor and also tenderizes
- 4 tablespoons fresh lime juice: adds bright acidity that balances the heat
- 1 medium onion quartered: adds sweetness and body to the sauce
- 2 teaspoons olive oil: stops sticking and adds richness while cooking
- 4 tablespoons fresh orange juice: gently sweetens and tames the spice
- 1 teaspoon ground coriander: optional but adds citrus notes
- 1 tablespoon dried oregano: brings a fragrant herb flavor—Mexican oregano is best
- 1/2 teaspoon pepper: fresh ground gives mild heat and complexity
- 1 teaspoon smoked paprika: adds smoky flavor without extra spice
- 4 to 5 tablespoons water: only for pan frying to stop the sauce from drying
How To Fix It
- Make The Sauce
- Toss chipotle peppers with lime, orange juice, cilantro, garlic, onion, cumin, oregano, coriander, smoked paprika, salt, and pepper into a blender or food processor. Whiz it until smooth. If using an immersion blender, mix everything in a big bowl and blend well. This mixes all the flavors to coat the chicken nicely.
- Marinate The Meat
- Put your chicken pieces into a large bag or sealed container. Pour the sauce over and mix so all the chicken gets covered. Seal it up and pop it in the fridge for at least 15 minutes, ideally overnight to soak up all the tangy, smoky flavor and tenderize the meat.
- Get Grill Or Pan Ready
- Heat your grill to high around 350 to 400°F and oil it lightly so the chicken won’t stick. For pan cooking, heat a pan on medium-high with olive oil. Or brush some olive oil in your air fryer basket. Prepping this way helps it cook up with nice sear and caramelization.
- Cook The Chicken
- Grill chicken for 15 to 30 minutes, flipping now and then, until it hits 165°F inside. For pan-frying, add chicken and the marinade to the hot pan. Cook five minutes on one side, flip, then another 3 to 5 minutes. Add a little water if the sauce starts to dry out. In the air fryer, cook at 400°F eight minutes, flip it, then cook another 6 to 7 minutes until done.
- Serve Up
- Once cooked, drizzle the leftover sauce or pan juices over the chicken to keep it moist and tasty. Let the meat rest for a few minutes before slicing to lock in juiciness.
Some of my favorite times are around the grill in summer with this smoky marinade filling the air and good conversation rolling.
Keeping Leftovers
Make sure pollo asado cools down completely before putting it in airtight containers in the fridge. Eat within 3 to 4 days. Warm leftovers gently on the stove or in the oven to keep them juicy. You can freeze portions in sealed bags for up to 3 months. Thaw in the fridge overnight before reheating.
Swapping Ingredients
If you want less heat, use fewer chipotle peppers or just smoked paprika. Chicken legs with skin give a crispier bite but change cooking time. Swap lime juice for lemon in a pinch. Skip cilantro or switch it up with parsley for a different herbal touch.
Serving Suggestions
Enjoy pollo asado over rice or with roasted veggies for a full meal. It’s awesome in tacos topped with diced onion, fresh salsa, and a squeeze of lime. Black beans or a simple green salad go great on the side. Add pickled jalapeños for a spicy kick.
This pollo asado brings smoky chipotle and fresh citrus flavor to your dinner with ease and confidence.
Frequently Asked Cooking Questions
- → What cut of chicken works best for Pollo Asado?
Boneless, skinless chicken thighs are the best for tender meat that soaks up flavors. You can use chicken breasts too but slice them thin so they cook evenly.
- → How long should the chicken marinate?
Try to marinate it at least half an hour but letting it sit for up to 24 hours makes the citrus and chipotle flavor really soak in.
- → Can I cook Pollo Asado other than grilling?
Definitely, you can pan-sear or air fry the chicken. Both ways keep it juicy and caramelize the marinade nicely.
- → How do I prevent the chicken from drying out while cooking?
Sear the chicken in its marinade and add a little water if the sauce thickens. This keeps it moist and tasty.
- → What internal temperature should the chicken reach?
Make sure the chicken hits an internal temp of 165°F. That keeps it safe to eat and juicy.
- → Can the marinade be adjusted for spice level?
You can tweak the heat by using fewer chipotle peppers or removing seeds for less spice. Add more peppers if you want it smokier and spicier.