Pollo Asado
Pollo Asado is surprisingly easy to make and definitely a treat for your taste buds. It takes about 10 minutes or less to prepare the zesty citrus marinade. This Pollo Asado recipe is gluten, dairy, egg, and nut-free, and has a Low FODMAP option.
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Pollo Asado is one of my all-time favorite foods, so it only makes sense for me to make a double batch. The leftovers are a huge hit at our house, and they freeze well, too. Speaking of leftovers, they are delicious both warm and cold, in a wrap, over a salad, sliced thin over nachos, or as a snack for a quick, protein-rich “pick-me-up”.
I prefer to make Pollo Asado with chicken breasts, so I’ll be sharing this method with you. However, do know that thighs and drumsticks are very popular choices; actually, any chicken pieces you have on hand are fine.
To Make Pollo Asado you will need these ingredients:
- 4-5 Boneless chicken breasts. Butterfly the breasts to make them thinner, or pound them out to a uniform thickness.
- Olive oil
- Garlic cloves ~ minced or 1 1/2 tsp garlic powder, garlic replacer like, FreeFOD for Low FODMAP
- Achiote paste ~ go to this link to make your own easy Achiote paste
- Mexican oregano
- Ground cumin
- Salt
- Ground black pepper
- Orange juice ~ I use fresh
- Lime juice ~ I use fresh; this lemon squeezer makes it easy to extract the juice.
- Optional ~ Pollo Asado seasoning
I suggest preparing the chicken breasts by pounding or butterflying them. This helps the chicken cook more evenly.
The marinade is a tasty, zesty citrus mixture. You can marinate the chicken for as little as 45 minutes or up to 4 hours. Marinating for longer than 4 hours can toughen the chicken.
I prefer to use a large, shallow dish for marinating, so all the meat is well-covered and can be easily flipped over to ensure all sides are evenly coated.
I serve Pollo Asado chicken with tortillas, salsa, pico de gallo, and guacamole. Each person can cut their chicken breast into smaller pieces to place inside their tortilla.
Some great sides to round out a meal could be:
- Refried beans
- Black beans
- Spanish rice or Lime rice
- Sautéed bell peppers
- Grilled corn
Enjoy!
Pollo Asado
Ingredients
- 4-5 Boneless skinnless chicken breasts. Butterfly the breasts to make them thinner or pound them out to a uniform thickness.
- 1/3 cup Olive oil
- 6 Garlic cloves ~ minced or 1 1/2 tsp garlic powder ~ garlic replacer like, FreeFOD for Low FODMAP
- 2 Tbsp Achiote paste ~ go to this link to make your own easy Achiote paste
- 2 tsp Mexican oregano
- 2 tsp Ground cumin
- 2 tsp Salt
- 2 tsp Ground black pepper
- 1/3 cup Orange juice ~ I use fresh
- 2/3 cup Lime juice ~ I use fresh
- This is optional. Pollo Asado seasoning to lightly shake over marinated chicken before grilling lightly.
Instructions
- Heat olive oil on medium-low heat in a skillet. Add minced cloves, achiote paste, Mexican oregano, cumin, salt, and pepper. Cook for 3-4 minutes, stirring gently the entire time.
- Remove from heat and let mixture cool down for 5-10 minutes.
- Whisk in orange juice and lime juice.
- Prepare the chicken breasts by pounding or butterflying them. Place the chicken breasts in a large container or a 1-gallon Ziplock freezer bag.
- Pour the marinade over the chicken, making sure all areas are coated. If you are using a freezer bag, use your hands to massage the sealed bag to ensure the chicken is coated.
- Marinate for 45 minutes to 4 hours; marinating for longer can toughen the chicken.
- Preheat the indoor or outdoor grill to medium heat. Discard the marinade and place the chicken on the heated grill.
- Flip chicken halfway through, about 7 minutes. Continue cooking for an additional 7 to 10 minutes.
- Cook the chicken until the internal temperature reaches 165°F.
- We cut our chicken breast into bite-size pieces or strips that fit inside the tortillas.
Notes
Nutrition
