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pollo-asado-chicken-marinade-grilled-thighs

Chicken Marinade Pollo Asado

Juicy grilled chicken marinated in a bold citrus blend of orange juice, lime, smoked paprika, cumin, and garlic for authentic Mexican flavor.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 4 hours
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts
  • 1/4 cup fresh orange juice about 1 large orange
  • 2 tbsp fresh lime juice about 1 to 2 limes
  • 3 tbsp olive oil
  • 1 tbsp white vinegar
  • 3 garlic cloves minced
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika Spanish smoked paprika preferred
  • 1 tsp dried oregano Mexican oregano if available
  • 1 tsp onion powder
  • 1/2 tsp chili powder mild or hot
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper optional
  • 1 tbsp fresh cilantro chopped, optional garnish

Equipment

  • Gas or charcoal grill
  • Large mixing bowl
  • Zip-top bag or covered container
  • Instant-read thermometer
  • Tongs

Method
 

  1. In a large mixing bowl, combine orange juice, lime juice, olive oil, white vinegar, minced garlic, cumin, smoked paprika, oregano, onion powder, chili powder, salt, black pepper, and cayenne. Whisk for 30 seconds until well blended and slightly emulsified.
  2. Pat the chicken completely dry with paper towels. Place in a large zip-top bag or covered container.
  3. Pour the marinade over the chicken, seal, and massage gently to coat every piece. Refrigerate for at least 1 hour, ideally 3 to 4 hours. Do not marinate longer than 8 hours.
  4. Preheat your grill to medium-high heat (375 to 400°F). Lightly oil the grates. Remove chicken from marinade, shake off excess, and discard the marinade.
  5. Grill chicken thighs for 5 to 7 minutes per side, or breasts for 6 to 8 minutes per side, until the internal temperature reaches 165°F and juices run clear.
  6. Transfer to a clean cutting board and rest for 5 minutes before slicing. Garnish with fresh cilantro and serve with lime wedges.

Notes

For best results, use fresh-squeezed citrus juice. Do not reuse the raw chicken marinade. Leftovers keep in the fridge for up to 4 days and taste even better the next day.