FREE 5-Ingredient Recipe EBook

• Why You Need My Pollo Asado Recipe
• Ingredients & Substitutions
• How To Make Pollo Asado
• My Recipe Tips
• Make It With Other Cuts Of Chicken
• Serving Ideas
• Pollo Asado (Grill Or Oven) Recipe card
• More Mexican Chicken Recipes
• Recipe Reviews

I’m a big fan of Chipotle for quick lunches (there’s so much to love… Barbacoa ! Guacamole ! Salsa !), and this pollo asado with easy marinade was inspired by this new flavor of chicken that they launched last year. But since I’ve also been lucky enough to experience the real deal several times in Mexico as well, my target was kind of a mix of the one here and the one there. Needless to say, my pollo asado recipe turned out to be somewhere in between — and I love it this way. Make it with me and let me know what you think!

Why You Need My Pollo Asado Recipe

• Juicy grilled chicken in spiced orange-lime marinade – I love this pollo asado marinade when I get bored with basic grilled chicken thighs . It’s tangy, citrusy, a little sweet, and has plenty of spices. Major upgrade!
• Easy to make – Plus, you can prep this healthy dinner the day before (if you want to).
• 2 ways to cook – Ironically, even though pollo asado literally translates to roasted chicken in Spanish, I usually see grilled more often than roasted. I tested both cooking options, because I wanted to be able to make it no matter the weather. My fave is the grill for this recipe, but I have oven instructions for you, too!

Ingredients & Substitutions

Here I explain the best ingredients for my pollo asado recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – You can use almost any cut, but I chose bone-in chicken thighs for my recipe because they’re so flavorful (and inexpensive). However, I make it with boneless skinless chicken thighs when I want to use the chicken for bowls or burritos like Chipotle does. I have instructions for other cuts below.
• Olive Oil – Makes up the base of the pollo asado marinade, locks in moisture, and adds flavor. Avocado oil works, too.
• Orange & Lime Juices – Classic pollo asado uses this citrus juice combination for a balance of tangy and sweet. I usually avoid sugary juices, but it made a big difference in flavor here, so I included it — and there’s still less than 1 gram of sugar per serving of the chicken. If you want to avoid sugar completely, omit the orange juice, and add a teaspoon of orange extract for flavor and a couple tablespoons of sugar-free honey for sweetness. It won’t be as traditional this way, but still delicious!
• Garlic – I highly recommend fresh minced cloves for the best flavor, but a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder would be okay.
• Achiote Powder – This red spice is a main flavor in pollo asado. It’s made from from ground annatto seeds, and tastes earthy and a little sweet. I got my achiote powder here , but achiote paste should also work. The closest substitute would be paprika combined with a pinch of cayenne pepper and turmeric — but I think it’s just not the same!
• Mexican Spice Blend – Oregano, ground cumin , coriander , smoked paprika (or sweet paprika works too), sea salt, and black pepper. I used regular dried oregano because it’s easier to find and I have it around more often, but feel free to substitute Mexican oregano if you have it!

How To Make Pollo Asado

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the pollo asado marinade. In a small bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, achiote powder, and dried herbs and spices. The marinade is such a pretty bright red!
2. Marinate the chicken. Place the chicken thighs in a large zip lock bag. Pour in the marinade, seal, and turn to coat well. (I usually massage the marinade into the chicken a bit.) Refrigerate while marinating.

1. Cook the chicken. Place pollo asado on the grill and cook over indirect heat — see my tips below for more details. Alternatively, you can bake on a baking sheet in the oven.
2. Rest and serve. Transfer the cooked chicken to a plate, tent with foil, and rest for at least 5 minutes before serving, to let the juices settle. I always serve this dish with fresh cilantro and lime wedges for garnish and extra flavor!

My Recipe Tips

• Marinate for as long as you have time for, but not over 24 hours. In my experience, one hour is the bare minimum for the marinade to work well enough, but this chicken is even more juicy if you marinate the day before. Just don’t go over the 24-hour mark, or it’ll get mushy.
• What is indirect heat and why use it on the grill? Indirect cooking means the side of the grill without the burners on. I recommend this method for chicken thighs because the skin cooks more slowly and gets more crispy!
• Want extra crispy skin with the oven method? It gets pretty crispy anyway, but you can do a quick pan sear at the end to crisp it up even more.
• For the juiciest pollo asado, cook to 170 degrees F. It’s counterintuitive, but dark meat is more tender over 170 than at 165. You can use an instant read meat thermometer to check for doneness, but I like this probe thermometer because it just beeps when ready.

For more of my top tips, see my grilled chicken thighs or baked chicken thighs , depending on the method you’re using.

Make It With Other Cuts Of Chicken

If you don’t have bone-in chicken thighs and want to make my pollo asado recipe using other cuts of chicken, you absolutely can! The marinating process is the same, you’ll just need different timing for cooking. Here’s what I always do:

• Boneless Chicken Thighs – Grill over direct heat for 4-5 minutes per side, or bake at 425 degrees F for about 20 minutes. These are my fave when I’m in a hurry because they cook much faster than bone-in thighs, but are still so juicy.
• Chicken Breast – To grill, cook over direct heat for 6-8 minutes per side. To bake chicken breasts , roast at 450 degrees F for 18-22 minutes. With either method, I highly recommend an internal temperature of 165 degrees F (unlike 170 for dark meat) to prevent drying out the lean white meat.
• Drumsticks – Grill skin side down over direct heat for 25 minutes, flipping every 5-7 minutes. For crispier skin, cook over indirect heat, following the method in my grilled chicken legs post. If you prefer the oven, bake chicken drumsticks at 425 degrees F for 35-45 minutes.
• Wings – Grill over direct heat for 10-12 minutes per side, or bake chicken wings for 35-40 minutes at 425 degrees F.

Serving Ideas

Pollo asado feels like summer to me, so I make it that time of year most often. I recommend serving it with other Mexican dishes:

• Sides – When I’m grilling, I usually pair this chicken with Mexican street corn and grilled zucchini . If you’re cooking inside, you can’t go wrong with my quick air fryer vegetables and a bed of rice (or my personal fave with this dish, cilantro lime cauliflower rice ).
• Bowls & Tacos – Sometimes I meal prep this pollo asado recipe for a variation on my Chipotle-style bowls or taco salad , and just cut the meat away from the bone. It also makes awesome tacos with fresh salsa , shredded cheese, cilantro, and red onions.
• Pairings – Start your meal with my quick shishito peppers and healthy tortilla chips with guacamole . Sometimes I add a skinny margarita , too.

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Bone-in chicken thighs (~8 pieces bone-in; or 5 lb boneless skinless chicken thighs) ▢
• 1/2 cup Olive oil ▢
• 1/2 cup Orange juice (no sugar added) ▢
• 1/4 cup Lime juice ▢
• 6 cloves Garlic (minced) ▢
• 2 tbsp Achiote powder ▢
• 2 tsp Cumin ▢
• 2 tsp Dried oregano (or Mexican oregano) ▢
• 2 tsp Coriander ▢
• 2 tsp Smoked paprika ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• Fresh cilantro (optional, for garnish) ▢
• Lime wedges (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium mixing bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, achiote powder, cumin, oregano, coriander, smoked paprika, sea salt, and black pepper.
2. Place the chicken thighs in a large zip lock bag. Add the pollo asado marinade, seal, and turn to coat well. Make sure each piece of chicken is fully coated in marinade. Refrigerate for at least 1 hour , or up to 24 hours.
3. Grilling instructions: Towards the end of the marinating time, clean the grates of your grill with an oiled paper towel before cooking/preheating. Preheat half of the burners on the grill to medium-high for at least 10 minutes , leaving the other half off for indirect heat. Place chicken thighs skin side down on the grill over indirect heat (do not place above a burner that’s on). Close the grill and cook for 15-20 minutes . The indirect heat will allow the chicken to cook evenly without burning the skin. Once the skin is crispy, flip and cook for an additional 15-20 minutes , until the internal temperature reaches 170 degrees F (77 degrees C). Oven instructions: Towards the end of the marinating time, preheat the oven to 400 degrees F (204 degrees C). Place the chicken thighs on a baking sheet , with space between the pieces. Bake for 25-35 minutes , until the internal temperature reaches 170 degrees F (77 degrees C).
4. Transfer the chicken to a plate, tent with foil, and let it rest for 5-10 minutes before serving.
5. If you like (and I highly recommend!), serve your pollo asado garnished with fresh cilantro and lime wedges.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken thigh

• Tips: Check out my recipe tips above to help you get maximum tenderness in your chicken, plus my notes specific to either the grill or oven method.
• Using other cuts of chicken: If you don’t have or want to use bone-in chicken thighs, see my timing for other cuts above.
• Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
• Meal prep: You can marinate the chicken up to 24 hours in advance, or cook ahead and store in meal prep containers for easy lunches. I even froze the chicken in marinade once and it grilled up beautifully after thawing.
• Reheat: I usually reheat pollo asado in the oven at 350 degrees F, but the grill over indirect heat works, too. The skin loses its crispness if you use the microwave.
• Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 3 months.
• Note on nutrition info: The nutrition info uses half of the marinade, as at least half is discarded. I did not include the optional garnishes.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pollo Asado

More Mexican Chicken Recipes

I love Mexican food and I love chicken, so I’ve got lots of recipes that use both. Here are a few you can try next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pollo Asado (Grill Or Oven)

You’ll love this easy pollo asado recipe with flavorful citrus marinade. Make it on the grill in the summer or in the oven year round!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pollo-asado/

Ingredients

• 3 lb Bone-in chicken thighs (~8 pieces bone-in; or 5 lb boneless skinless chicken thighs)
• 1/2 cup Olive oil
• 1/2 cup Orange juice (no sugar added)
• 1/4 cup Lime juice
• 6 cloves Garlic (minced)
• 2 tbsp Achiote powder
• 2 tsp Cumin
• 2 tsp Dried oregano (or Mexican oregano)
• 2 tsp Coriander
• 2 tsp Smoked paprika
• 2 tsp Sea salt
• 1 tsp Black pepper
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for garnish)

Instructions

1. In a medium mixing bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, achiote powder, cumin, oregano, coriander, smoked paprika, sea salt, and black pepper.
2. Place the chicken thighs in a large zip lock bag. Add the pollo asado marinade, seal, and turn to coat well. Make sure each piece of chicken is fully coated in marinade. Refrigerate for at least 1 hour , or up to 24 hours.
3. Grilling instructions: Towards the end of the marinating time, clean the grates of your grill with an oiled paper towel before cooking/preheating. Preheat half of the burners on the grill to medium-high for at least 10 minutes , leaving the other half off for indirect heat. Place chicken thighs skin side down on the grill over indirect heat (do not place above a burner that’s on). Close the grill and cook for 15-20 minutes . The indirect heat will allow the chicken to cook evenly without burning the skin. Once the skin is crispy, flip and cook for an additional 15-20 minutes , until the internal temperature reaches 170 degrees F (77 degrees C). Oven instructions: Towards the end of the marinating time, preheat the oven to 400 degrees F (204 degrees C). Place the chicken thighs on a baking sheet , with space between the pieces. Bake for 25-35 minutes , until the internal temperature reaches 170 degrees F (77 degrees C).
4. Transfer the chicken to a plate, tent with foil, and let it rest for 5-10 minutes before serving.
5. If you like (and I highly recommend!), serve your pollo asado garnished with fresh cilantro and lime wedges.

Maya’s Recipe Notes

Serving size: 1 chicken thigh

• Tips: Check out my recipe tips above to help you get maximum tenderness in your chicken, plus my notes specific to either the grill or oven method.
• Using other cuts of chicken: If you don’t have or want to use bone-in chicken thighs, see my timing for other cuts above.
• Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
• Meal prep: You can marinate the chicken up to 24 hours in advance, or cook ahead and store in meal prep containers for easy lunches. I even froze the chicken in marinade once and it grilled up beautifully after thawing.
• Reheat: I usually reheat pollo asado in the oven at 350 degrees F, but the grill over indirect heat works, too. The skin loses its crispness if you use the microwave.
• Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 3 months.
• Note on nutrition info: The nutrition info uses half of the marinade, as at least half is discarded. I did not include the optional garnishes.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)