Pollo Asado Recipe
Make Pollo Asado Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Finishing & Garnish
Method
Marinade
Prepare chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat but leave the skin intact to help crisp during cooking.
Make marinade
In a large bowl or measuring cup, whisk together orange juice, lime juice, olive oil, soy sauce, minced garlic, brown sugar, cumin, oregano, smoked paprika, ground coriander, chipotle powder, kosher salt, and black pepper until sugar and salt dissolve and spices are evenly distributed.
Marinate
Place the chicken in a large nonreactive container or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is submerged as much as possible. Seal or cover and refrigerate for at least 3 hours, ideally overnight (8–12 hours) for best flavor. If time is short, marinate at room temperature for up to 1 hour.
Cook & Finish
Preheat and drain
When ready to cook, remove chicken from refrigerator 20–30 minutes before cooking to take the chill off. Preheat your oven to 400°F (200°C). Remove the chicken pieces from the marinade, reserving the marinade. Pat the skin dry lightly with paper towels (this helps with browning).
Sear
Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and when shimmering, place chicken skin-side down in a single layer (work in batches if necessary). Sear until the skin is golden brown and crisp, about 4–6 minutes. Do not move the pieces while they’re browning to allow a crust to form.
Finish in oven
Flip the chicken so skin-side is up. Pour 1/4 cup of the reserved marinade around (not over) the chicken to add flavor and moisture. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 18–25 minutes depending on size. If you have extra marinade, bring it to a rolling boil in a small saucepan for 3–4 minutes to kill bacteria, then reduce slightly and spoon over finished chicken.
Rest and garnish
Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes to let juices redistribute. Sprinkle chopped cilantro and optional coarse sea salt over the top. Serve with lime wedges for squeezing.