Pollo Asado Recipe

Name: Hugo's Mexican Kitchens Pollo Asado Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 pieces bone-in, skin-on chicken thighs (or mixed thighs & drumsticks); 1 cups fresh cilantro leaves, packed; 1 cups fresh orange juice; 1 tbs fresh lime juice; 4 cloves minced garlic; 1 tbs adobo sauce or mild chili sauce (optional for color/heat); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbs olive oil; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 medium white onion, thinly sliced into rings; 0.25 cups fresh cilantro leaves, chopped (for garnish); 2 pieces limes, cut into wedges; 1 tsp olive oil (for grilling the onion, optional); 0 to taste sea salt (to taste for onions)

Inspired by Hugo's Mexican Kitchen

Time2h

Serves4

Grilled Chicken with cilantro, onions, and a lime wedge.

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Ingredients

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Marinade & Chicken

6 pieces bone-in, skin-on chicken thighs (or mixed thighs & drumsticks)

1 cups fresh cilantro leaves, packed

1 cups fresh orange juice

1 tbs Fresh lime juice

4 cloves minced garlic

1 tbs adobo sauce or mild chili sauce (optional for color/heat)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

2 tbs olive oil

2 tsp kosher salt

1 tsp Black pepper, freshly ground

Garnish & Serving

1 medium white onion, thinly sliced into rings

1/4 cups fresh cilantro leaves, chopped (for garnish)

2 pieces limes, cut into wedges

1 tsp olive oil (for grilling the onion, optional)

0 to taste sea salt (to taste for onions)

Method

Marinade & Chicken

Prepare the marinade

In a blender or food processor, combine fresh cilantro leaves, orange juice, lime juice, minced garlic, adobo sauce (if using), ground cumin, smoked paprika, dried oregano, olive oil, kosher salt, and black pepper. Blend until mostly smooth — a few small cilantro bits are fine. Taste and adjust salt or lime as needed.

Score and salt chicken

Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2–3 shallow diagonal slashes through the skin and just into the meat on each piece to help the marinade penetrate. Lightly sprinkle an additional pinch of kosher salt over the chicken.

Marinate

Place chicken in a large resealable bag or a shallow dish. Pour the cilantro-orange marinade over the chicken, turning to coat thoroughly. Press out excess air and seal the bag (or cover the dish). Refrigerate for at least 2 hours and up to 12 hours for best flavor (overnight is ideal). If marinating longer than 4 hours, remove from fridge 30 minutes before grilling to come closer to room temperature.

Preheat grill

Prepare a grill for medium-high heat (about 375–425°F / 190–220°C). If using a charcoal grill, bank coals to create a cooler indirect side. If using gas, heat one zone medium-high and one medium. Oil the grill grates lightly to prevent sticking.

Grill the chicken

Remove excess marinade from the chicken (shake off but do not wipe completely). Place chicken skin-side down over direct medium-high heat to sear for 4–6 minutes until the skin is nicely browned and crisp. Flip and move to indirect heat (or reduce flame to medium) to continue cooking 18–25 minutes, turning once or twice, until an instant-read thermometer inserted into the thickest portion (not touching bone) reads 165°F (74°C). Total cooking time will vary by piece size. If skin starts to char too quickly, move to cooler zone and cover the grill.

Rest the chicken

Transfer cooked chicken to a clean platter and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute before serving.

Garnish & Serving

Prepare onions

While the chicken rests or during the last 5–8 minutes of grilling, toss the thinly sliced onion rings with 1 tsp olive oil and a pinch of sea salt. Place onion rings briefly over direct heat or in a cast-iron skillet on the grill, turning once, until they are slightly charred and softened, about 2–4 minutes total. Remove and keep warm.

Plate and garnish

Arrange chicken pieces on a serving platter. Scatter grilled onion rings over the chicken and sprinkle chopped cilantro. Serve with lime wedges on the side so diners can squeeze fresh lime over each piece.

Serving suggestion

Serve Pollo Asado with warm tortillas, rice and beans, or a simple green salad. Leftover chicken keeps 3–4 days refrigerated and reheats well in a 350°F (175°C) oven until warmed through.