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grilled chicken with asada sauce on a plate with lime and lemon wedges.
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Chicken Pollo Asada

This easy Chicken Pollo Asada is marinated in citrus and spices, then grilled until smoky and tender. Perfect for tacos, bowls, or meal prep.
Prep Time10 minutes
Cook Time12 minutes
Marinating/Rest Time2 hours 5 minutes
Total Time2 hours 27 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Skill Level: Beginner
Servings: 6 -8 Servings
Author: Rena

Ingredients

  • 3 pounds chicken breast sliced halfway
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Mexican oregano
  • 1 ounce achiote powder
  • ¼ cup olive oil or avocado oil
  • ½ cup fresh orange juice
  • 2 tablespoon orange zest
  • ¼ cup fresh lime juice

Instructions

  • Cut the 3 pounds chicken breast lengthwise into thinner cutlets so they cook faster on the grill or in a pan. Season both sides with 2 teaspoons kosher salt and 2 teaspoons ground black pepper.
    Plain raw chicken breasts in a white bowl, placed next to halved oranges and limes on a wooden board.
  • In a medium jug, whisk together the ¼ cup olive oil or avocado oil, ½ cup fresh orange juice, 2 tablespoon orange zest, ¼ cup fresh lime juice, and all the seasonings (2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Mexican oregano, and 1 ounce achiote powder)
    Raw chicken breasts seasoned with salt and pepper in a bowl, surrounded by fresh oranges and limes.
  • Place the chicken in a bowl or pan and pour the marinade over it, making sure the pieces are mostly submerged. Cover and refrigerate for 2 hours or overnight.
    Fresh citrus marinade being poured over raw chicken breasts in a mixing bowl.
  • Stir the chicken once or twice while it marinates so every piece gets coated. Remove from the fridge about 30 minutes before cooking.
    Chicken breasts marinating in a bowl of bright orange-red achiote citrus marinade.
  • Heat an outdoor grill or a grill pan over medium heat. Remove the chicken from the marinade and cook until charred and the internal temperature reaches 165°F. For pan cooking, use a heavy-bottomed pan over medium heat, 6-10 minutes per side.
    Chicken breasts cooking on a stovetop grill pan with dark sear marks forming.
  • Remove the chicken from the heat and let it rest for 5 minutes before slicing or serving.
    Plate of grilled pollo asada chicken served with lime wedges and cilantro for garnish.

Notes

  • Don’t marinate longer than 12 hours, or the citrus can break down the chicken.
  • If you don't have time to marinate it for the amount of time suggested, I do recommend at least giving it 20-30 minutes to soak in the flavor a bit.
  • Boneless skinless thighs or breasts both work. Thighs are juicier, breasts are leaner.
  • Use an instant-read thermometer to make sure the chicken reaches 165°F.
  • Let the chicken rest for 5 minutes before slicing so it stays juicy.

Storage & Freezing

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze up to 3 months, thaw overnight in the fridge.
  • Reheating: Microwave, oven, or skillet until warmed through.

Nutrition

Calories: 361kcal | Carbohydrates: 6g | Protein: 49g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1040mg | Potassium: 933mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg