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!
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.
Notes
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.
Leftover chicken will keep for about 3 to 4 days in a sealed container in the refrigerator.
Freezer meals - 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. Or, fill a large bowl with hot tap water. Plunge sealed bag of chicken into water and chicken will thaw in about 30 minutes.
I highly recommend using 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.