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chicken-marinade-pollo-asado-grilled-thighs

Chicken Marinade Pollo Asado

Juicy grilled chicken marinated in fresh citrus, smoked paprika, cumin, and garlic. Bold Mexican-inspired flavors perfect for tacos, bowls, or straight off the grill.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts thighs preferred for juiciness
  • 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
  • 1 tsp dried oregano Mexican oregano preferred
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper optional
  • 1 tbsp fresh cilantro chopped, optional garnish
  • lime wedges for serving

Equipment

  • Grill or grill pan
  • Blender or large mixing bowl
  • Zip-top bag or covered container
  • Tongs
  • Instant-read thermometer
  • Cutting board

Method
 

  1. In a large bowl or blender, combine orange juice, lime juice, olive oil, vinegar, minced garlic, cumin, smoked paprika, oregano, onion powder, chili powder, salt, black pepper, and cayenne if using. Blend until smooth or whisk vigorously until fully combined.
  2. Pat chicken dry with paper towels.
  3. Place chicken in a zip-top bag or covered container. Pour marinade over, seal, and toss to coat. Refrigerate for at least 1 hour and up to 8 hours. Flip halfway through if possible.
  4. Preheat grill to medium-high heat (400°F). Oil the grates with a paper towel dipped in oil.
  5. Remove chicken from marinade, letting excess drip off. Grill thighs for 5 to 7 minutes per side, breasts for 6 to 8 minutes per side, until internal temperature reaches 165°F and juices run clear.
  6. Transfer chicken to a cutting board and rest for 5 minutes before slicing.
  7. Garnish with chopped cilantro and serve with lime wedges.

Notes

Do not marinate longer than 8 hours — citrus acids will break down the meat. Chicken thighs are juicier and more forgiving than breasts. No grill? Use a grill pan or broiler on high for 5 to 7 minutes per side. Always rest the chicken before slicing.