Grilled to Perfection: A Mouth-Watering Pollo Asado Recipe

Hey there, foodies! Are you craving for a juicy and flavorful chicken dish that will satisfy your taste buds and leave you wanting for more? Look no further than this mouth-watering Pollo Asado recipe that will surely make your taste buds dance with joy! This popular Mexican grilled chicken dish is packed with spices and flavors that will take your grilled chicken game to the next level.

Pollo Asado Recipe

Pollo Asado is a relatively easy dish to make and requires a minimum amount of ingredients, making it a go-to barbecue recipe that you can rely on during family gatherings or weekend meals with your loved ones. This rich and flavorful chicken dish is perfect to pair with sides like rice, beans, and grilled vegetables, or you can have it as a solo dish with a refreshing green salad on the side.

Pollo Asado Recipe: Grilling the Perfect Chicken

Grilling chicken and giving it a Latin twist with a pollo asado recipe is a delicious and easy way to enjoy a favorite dish. This beloved recipe is a must-try dish, with its tender and juicy meat that’s infused with a delicious citrus and spice flavor that’s sure to please.

The Importance of Brining

Before grilling the chicken, it’s important to start with brining, which is the process of soaking the chicken in salted water for a few hours. Brining ensures that the chicken is as juicy and flavorful as possible, as it soaks up the saltwater and flavors from the marinade and becomes more tender. The brined chicken releases less moisture while cooking, preventing it from becoming dry and flavorless.

There are various ways to brine the chicken, but the most common way is to add salt to a container of water and then immerse the chicken in it. The chicken should be fully submerged, so it’s a good idea to add a weight to the container to keep the chicken from floating and ensure it gets maximum exposure to the brine. Brining times vary based on the size of the chicken. Larger chickens require more time to brine than smaller ones. Ideally, the chicken should be left in the brine for several hours but not more than 24 hours.

Creating the Marinade

The marinade is another critical factor in making fantastic pollo asado. Preparing the marinade requires some effort, but the results are well worth the extra work. The marinade must contain a combination of spices, citrus, and oil that will bring flavor to the chicken. A perfect mix could include lime or orange juice, garlic, cumin, chili powder, Mexican oregano, and olive oil.

The amount of marinade required depends on the number of chicken pieces being marinated. Keep in mind that the chicken pieces should be fully covered in marinade, so adjust the required ingredients accordingly. It’s recommended to prepare the marinade in advance for maximum flavor infusion, ideally overnight if possible.

The Perfect Grill

Grilling chicken is just as important as the preparations for brining the chicken and creating the marinade. The grill must be set to the ideal temperature, usually between 375-425°F, for the ‘indirect grill’ method of cooking. This temperature range ensures that the chicken cooks equally, becoming crispy on the outside, while maintaining juicy and moist meat on the inside.

When grilling chicken, it’s essential to have a meat thermometer on hand to determine when the chicken is fully cooked. The thermometer should read a minimum of 165°F in the thickest part of the chicken.

Grilling the chicken should take around 30 to 45 minutes, depending on the size of the chicken pieces being cooked. It’s essential to flip the chicken pieces frequently for even cooking and to prevent them from burning. Once the chicken is cooked, let it rest for several minutes before cutting into it to allow the juices to flow back into the chicken.

Pollo asado is a flavorful and delightful dish that can be served with various sides, such as rice, beans, and guacamole, to make it a fulfilling meal.

Follow these simple pollo asado recipe steps to create the perfect meal that’s perfect for any occasion.

Side Dishes to Complement Pollo Asado

When it comes to pairing side dishes with pollo asado, we recommend opting for recipes that are both refreshing and flavorful. Here are three side dish ideas that are sure to satisfy your taste buds:

Mexican Street Corn

Mexican street corn, also known as elote, is a classic side dish that’s commonly enjoyed in Mexican cuisine. It’s made by grilling corn on the cob and slathering it with a mixture of mayonnaise, cotija cheese, and chili powder. The result is a deliciously creamy and slightly spicy corn on the cob that pairs perfectly with pollo asado.

To make this side dish, start by preheating your grill to medium-high heat. While the grill is heating up, mix together 1/4 cup of mayonnaise, 1/4 cup of cotija cheese, and 1 teaspoon of chili powder in a small bowl. Once the grill is hot, grill 4 ears of corn until charred on all sides. Use a pastry brush to slather the mayonnaise mixture onto the corn, then serve immediately.

Cilantro Lime Rice

Cilantro lime rice is a refreshing and flavorful side dish that’s perfect for pairing with pollo asado. It’s made by cooking rice with chicken broth, lime juice, and fresh cilantro, then fluffing it with a fork to create a light and fluffy texture.

To make this side dish, start by rinsing 1 cup of white rice and adding it to a pot with 1 1/2 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook the rice for 18-20 minutes, or until all of the liquid has been absorbed. Once the rice is cooked, remove it from the heat and fluff it with a fork. Add in 1/4 cup of chopped cilantro and the juice of 1 lime, then mix well. Serve immediately.

Frijoles Charros

Frijoles charros, also known as cowboy beans, are a hearty and flavorful bean dish that can also serve as a main course. They’re typically made with pinto beans, bacon, onions, and jalapenos, and are cooked in a savory tomato-based sauce.

To make this side dish, start by cooking 8 ounces of bacon in a skillet until crispy. Remove the bacon from the skillet and set it aside, reserving about 2 tablespoons of the bacon grease in the skillet. Add in 1 diced onion and 1 diced jalapeno, and cook until tender. Next, add in 2 cans of drained and rinsed pinto beans, 1 can of diced tomatoes, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Stir everything together, and add in enough water to cover the beans. Bring the mixture to a simmer, then let cook for 15-20 minutes, or until the beans are tender and the sauce has thickened. Crumble the reserved bacon on top, then serve immediately.

These three side dishes are perfect for pairing with pollo asado. Each one brings its own unique set of flavors and textures to the table, making every bite a true delight. Whether you’re serving a small family gathering or hosting a larger event, these side dishes are sure to be a hit with everyone at the table.

Serving and Leftovers

Pollo asado is a delicious and flavorful dish that is perfect for any occasion. Whether you are serving it for a family dinner or a party, this dish is sure to impress your guests. Here are some tips for serving pollo asado with complementary sides and garnishes.

Perfect Presentation

The key to making pollo asado look as good as it tastes is to serve it with complementary sides and garnishes. Here are some ideas:

  • Grilled Vegetables: Serve your pollo asado with grilled peppers, onions, and zucchini for a tasty and colorful side dish.
  • Cilantro Lime Rice: A perfect accompaniment to pollo asado, this rice dish is easy to make and adds an extra burst of flavor to your meal.
  • Guacamole: Nothing complements the flavors of pollo asado quite like fresh, homemade guacamole. Serve it as a dip or spread it on a tortilla.
  • Pico de Gallo: This classic salsa made with tomatoes, onions, and fresh cilantro is a great addition to any Mexican dish, including pollo asado.

When serving your pollo asado, be sure to slice it thinly and arrange it on a platter with the sides around it. Garnish with fresh cilantro or lime wedges for a pop of color.

Making Use of Leftovers

If you have any leftover pollo asado, don’t let it go to waste! Here are some ideas for turning your leftovers into new and delicious meals:

  • Chicken Salad: Shred the leftover pollo asado and mix it with mayonnaise, celery, and onion for a quick and easy chicken salad.
  • Tacos: Use your leftover pollo asado to fill soft or hard-shell tacos. Top with your favorite salsa, cheese, and guacamole for a tasty and easy meal.
  • Quesadillas: Use the leftover pollo asado to make a delicious quesadilla. Add some cheese, peppers, and onions for a tasty and filling meal.

Heating up your leftover pollo asado in the microwave is an option, but we recommend reheating it in the oven or on the stovetop for optimal taste.

Storing Leftovers

Properly storing your leftover pollo asado is important to ensure food safety and optimal taste. Here are some best practices:

  • Refrigerate within two hours of cooking: To prevent bacteria growth, it’s best to refrigerate your leftover pollo asado within two hours of cooking it.
  • Store in an airtight container: Store your leftover pollo asado in an airtight container to prevent it from drying out or absorbing other flavors in your fridge.
  • Reheat thoroughly: When reheating, make sure to heat it to an internal temperature of 165°F to ensure that it’s safe to eat.

With these tips, you can serve, store, and use your leftover pollo asado to make delicious meals for days to come!

A Final Bite

Thank you for reading about this mouth-watering Pollo Asado recipe! We hope that you try it out and enjoy it as much as we do. There are few things better than grilling up a delicious dish and savoring the flavors with your friends and family. Remember, cooking is all about experimenting and having fun, so don’t be afraid to make this recipe your own by adding your own twist or using different ingredients.

We’re always writing about new and exciting recipes, so be sure to check back frequently for more inspiration and cooking tips. And if you have any suggestions or requests for topics you’d like to see covered, please don’t hesitate to let us know. Happy grilling!


1. Can I use boneless chicken breasts instead of thighs?

Absolutely! While we prefer using chicken thighs for this recipe, you can easily swap them out for boneless chicken breasts if that’s what you have on hand.

2. How long should I marinate the chicken for?

We recommend marinating the chicken for at least 2 hours, but ideally overnight. This will help infuse the chicken with flavor and ensure it stays moist and tender on the grill.

3. Do I need to use a charcoal grill, or can I use a gas grill?

Either will work just fine! While charcoal grills do impart a slightly smokier flavor, a gas grill will work just as well if that’s what you have available.

4. Can I make this recipe ahead of time?

Yes! You can marinate the chicken and prep any side dishes ahead of time to make the final grilling steps even easier.

5. What sides pair well with Pollo Asado?

We love serving this chicken with classic Mexican rice, black beans, grilled vegetables, and fresh guacamole and salsa.

6. Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 3 months. Just be sure to thaw it completely before grilling.

7. What’s the best way to tell when the chicken is fully cooked?

The best way to tell if the chicken is fully cooked is to check the internal temperature with a meat thermometer. Chicken should reach an internal temperature of at least 165°F (74°C).

8. Can I use this marinade with other proteins?

Absolutely! This marinade works well with other proteins like beef, pork, and shrimp.

9. What can I do with any leftover chicken?

Use any leftover chicken to make quesadillas, tacos, or even a chicken salad. The possibilities are endless!

10. What makes this recipe different from other Pollo Asado recipes?

We’ve adapted this recipe to include some additional ingredients like orange juice and cumin, which give the chicken a unique sweet and tangy flavor.

You May Also Like

About the Author: David Dunlap

Worked in restaurants for years before turning to food writing and has won multiple awards for the work, including more than a dozen awards.

Leave a Reply

Your email address will not be published. Required fields are marked *