Pollo Asado / Roasted Chicken Breast Recipe

Prepare marinade

In a medium bowl whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, minced chipotle (if using) and honey until evenly combined.

Tenderize and combine

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness of about 3/4 inch so they cook evenly. Place chicken in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, massaging to coat. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (avoid over-marinating more than 6 hours because of the citrus).

Preheat oven and prepare pan

Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet or an ovenproof skillet with 1 tablespoon olive oil. Remove chicken from refrigerator while oven preheats so it comes closer to room temperature (about 10–15 minutes).

Sear (optional for color)

If using an ovenproof skillet, heat 1 tablespoon butter over medium-high heat until foaming. Remove chicken from marinade (reserve marinade) and place breasts in the skillet, searing 1 to 2 minutes per side until golden — this step adds color but is optional. Transfer skillet to oven. If using a baking sheet, place breasts on sheet and dot with remaining butter.

Roast until cooked

Roast chicken in the preheated oven until internal temperature reaches 165°F (74°C) in the thickest part, about 12–18 minutes depending on thickness. If you reserved marinade, bring it to a boil in a small saucepan and simmer 2 minutes to kill bacteria, then brush over chicken in the last 2 minutes of roasting for extra glaze.

Rest and finish

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 5 minutes. Sprinkle with chopped cilantro and a pinch of coarse sea salt. Squeeze fresh lime wedges over each breast before serving.

Serve the pollo asado sliced against the grain with optional garnishes: thinly sliced red onion, avocado slices, warm tortillas or rice. Offer extra lime wedges and chopped cilantro at the table.