Pollo Asado Mexican Roast Chicken
Roast chicken is always delicious but this Mexican version, pollo asado, is extra-tasty with garlic, orange, lime, and more flavors besides.
Ingredients
- 2 ½ pounds bone-in skin-on chicken pieces (breasts, thighs, drumsticks etc)
- Juice of 1 lime
- Juice of 1 orange
- ½ cup olive oil plus more as needed
- 1 tablespoon Sazon Mexican seasoning
- 6 minced garlic cloves
- 2 tablespoons vinegar
- 1 tablespoon ground paprika or cayenne pepper
- 1 tablespoon achiote powder
- 1 teaspoon ground cumin
- 1 tablespoon Mexican oregano
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Lime wedges and cilantro to serve
Instructions
- Combine the oil with the citrus juices, garlic, vinegar, Sazon, paprika, achiote, cumin, red pepper, and some salt and black pepper.
- Put the chicken in a large Ziploc bag or bowl and pour over the marinade.
- Refrigerate for at least an hour, or more if possible.
- Take the chicken out of the marinade and keep the marinade.
- Preheat the grill and oil the grates.
- Sprinkle a little more Sazon and achiote over the chicken and grill for 5 minutes on each side.
- Preheat the oven to 450°F.
- Put the chicken in a cast iron pan or baking dish and roast for 20 minutes or until 165°F in the thickest part.
- Baste the chicken with the reserved marinade a few times as it cooks (but not within the last 5 minutes of cooking).
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