Mexican-Style Roast Chicken (Pollo Asado Recipe)

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is usually cheaper.

Get your chicken ready (leg and thigh portions used).

In a bowl, mix 1/2 cup olive oil, juice from 1 large orange, juice from 1 large lime, and 2 tablespoons white wine vinegar.

Add 4 cloves minced garlic, 1 tablespoon saison seasoning, achiote powder, paprika, 1 teaspoon cumin, 1 teaspoon red chili flakes, and salt and pepper to taste.

Whisk all ingredients together to make the marinade.

Place the chicken in a plastic bag and pour the marinade over it, sealing the bag and rubbing it in.

Let the chicken marinate for at least 1 hour (ideally 3 hours or more, or overnight).

Preheat the grill and lightly oil it.

Sear the chicken on the grill for 5 minutes per side to get a nice char.

Move the chicken to a cooler side of the grill or transfer to an oven-safe dish.

Preheat the oven to 450°F (232°C) and roast the chicken for about 20 minutes or until it reaches an internal temperature of 165°F (75°C).

Baste the chicken with reserved marinade a few times while baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary