Mexican grilled chicken, or Pollo Asado, is marinated in a blend of citrus juices and spices and turns out tender, juicy, and flavorful! Add this chicken recipe to your grilling rotation this summer - it's perfect for salads, tacos, burritos, sandwiches, and more!
Recipe summary
Flavor: Juicy, tender, perfectly seasoned chicken made with a marinade of citrus juices, onion, garlic, cilantro, and spices.
Marinating time: 30 minutes or more. Assemble your chicken, then preheat the grill!
Serves: 8 people
Similar to: Grilled Chicken Tacos (Tacos de Pollo Asado) and Grilled Chicken Tenders
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Ingredients and substitutions
- Chicken - Boneless or bone-in chicken works in this recipe. Feel free to use thighs, breasts, drumsticks, or wings. This recipe will marinate about 2 to 3 pounds of chicken. Keep in mind that the cooking time will vary based on the size and shape of your chicken.
- Citrus juices - Fresh squeezed orange and lime juices add the best best flavor. Orange juice can be substituted with pineapple juice if desired.
- Oil - Any neutral cooking oil works here. I recommend an oil with a high smoke point, like avocado oil or canola oil, since your chicken will be finished on the grill over medium-high heat.
- Marinade flavor - Onion, garlic, fresh cilantro, salt, pepper, cumin, oregano, and chili powder all add flavor to your marinade. Don't omit any of these ingredients for best results. If you don't like cilantro, it can be omitted or substituted with parsley.
How to make Mexican grilled chicken
- Add fruit juices, oil, onion, garlic, and seasoning to a food processor.
- Blend until mostly smooth.
- Pour into a large bowl and add your halved chicken breasts, tossing to coat.
- Grill until chicken reads 165F in the center with a meat thermometer.
Tips and tricks
The purpose of a marinade - The purpose of the marinade isn't to permeate to the center of the chicken (this is actually a myth!), so it doesn't need to sit for a long period of time. Instead, the marinade is meant to be the first thing that cooks when it hits the grill, creating a caramelized, flavorful crust on your chicken. Here's a great article with more information on marinades: Bon Appetit - How long to marinate chicken
Marinate between 30 minutes to 2 hours - Marinade can start to break down your chicken if it sits too long, making it stringy and mushy. Your best bet is to prepare your chicken, then start preheating the grill shortly after.
Want nice grill marks? - Move your chicken as little as possible. Gently lift up one corner to check the progress of your chicken, then lay it back down in the same spot if it's not ready to be moved yet.
For juicy chicken - Use a meat thermometer. The reason chicken turns out dry is from overcooking. A meat thermometer ensures that chicken is removed from the grill as soon as it reaches 165F in the center.
Frequently asked questions
No, do not use this marinade overnight. Since the marinade is made with acidic citrus juices, it will begin to break down your chicken the longer it sits (making it stringy and mushy). This marinade should only sit on your chicken for a maximum of 2 hours for best results.
A marinade doesn't add moisture to your chicken. Instead, it creates a flavorful, caramelized crust on the outside of your chicken once it hits the grill. Using a meat thermometer and removing your chicken once it reaches 165F, then allowing it to set for 5 minutes before slicing, ensures it will turn out nice and juicy.
Slice on a salad, cube into tortillas with your favorite toppings (like my Grilled Chicken Tacos recipe), serve over steamed rice and veggies, or make a sandwich and top with sliced avocado, red onion, and leafy greens.
Yes. After preparing your marinade and pouring over the chicken, it can be frozen and thawed to grill for a future meal.
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📖 Recipe
Mexican Grilled Chicken (Pollo Asado)
Ingredients
- 2 pounds boneless skinless chicken breasts, or thighs
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, rough chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Carefully slice chicken breasts in half lengthwise to create thin pieces (as if you were butterflying them, but continue slicing all the way through). Or, pound thick chicken breasts down to 1 inch thickness.
- In the bowl of a food processor (or blender) add lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until mostly smooth. Pour into a large bowl. Add chicken and toss until evenly coated. Cover and refrigerate for 30 minutes to 2 hours (do not marinate for more than 4 hours).
- Preheat grill to medium-high heat, about 375 to 425 degrees Fahrenheit. If needed, clean grill grates.
- Wipe grill grates lightly with oil, then place marinated chicken perpendicular across the grill grate. Cook for about 4 to 5 minutes before flipping. Cook for another 4 to 5 minutes, or until chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Rely less on time and more on the temperature and look of your chicken to determine when they're done. Grill temperatures and conditions can vary greatly.
- Remove from grill and allow to rest for 5 minutes before serving.
Equipment Recommendations
Notes
- Don't over-marinate: Chicken should not sit in marinade for more than 4 hours. Citrus marinade is very acidic and will begin to break down the chicken, causing it to become mushy.
- Storage: Leftover chicken will keep for about 3 to 4 days in a sealed container in the refrigerator.
- Prepare ahead: This recipe is easy to separate into smaller portions and freeze. After preparing your marinade, separate chicken into freezer-safe bags, pour marinade on top, seal tightly, and freeze. Chicken can be thawed in the refrigerator overnight. You can alternatively fill a large bowl with hot tap water. Plunge sealed bag of chicken into water and chicken will thaw in about 30 minutes.
- Check temperature: Use a meat thermometer to check your chicken for doneness and to prevent overcooked/dry chicken.
- Bone-in chicken: If using bone-in chicken, your cooking times will increase considerably. Use a meat thermometer to avoid overcooking.
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