When is the chicken done cooking?

The internal temperature of the chicken must be at least 165 degrees. Insert a meat thermometer into the thickest parts of one of the chicken pieces to see if it's done. Remember that cooking time may vary depending on the cut of the chicken.

What Cut of Chicken is Best for Pollo Asado?

You can use any chicken cut, including boneless skinless chicken thighs or breasts, bone-in chicken thighs or breasts, chicken drumsticks, or chicken wings. I use bone-in chicken thighs since they are more flavorful than all-white chicken breasts. You can use any variety you prefer.

How do you bake Pollo Asado in the oven?

You can grill, sear, bake, or air fry Chipotle Pollo Asado. Line a baking sheet with foil and spray with cooking spray or oil. Place chicken on the baking sheet in a single layer. Do not overcrowd the baking sheet. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 F for breasts and 175 degrees F for bone-in chicken thighs.

Pollo Asado Recipe (Chipotle Copycat)

Ingredients

Units Scale

Chicken

4–5 pounds bone-in chicken thighs (also use chicken breasts)

Marinade

1/3 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup cilantro, chopped
1/2 cup yellow onion, chopped
3 cloves garlic, diced
2 ounces achiote paste
1 tablespoon of EACH: ground coriander, ground cumin, kosher salt
2 teaspoons of EACH: smoked paprika and dried oregano
1 teaspoon chipotle chile pepper
Cilantro (chopped), for serving
Fresh lime slices for serving

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Instructions

Add all of the marinade ingredients into a blender cup. Pulse and blend until smooth, consistent similar to a sauce.
Add chicken to a ziplock bag or an air-tight container. Pour the marinade over the chicken. Mix until the chicken is evenly coated.
Marinate the chicken in the refrigerator for 4 to 24 hours. Let the chicken sit at room temperature for 30 minutes before cooking. (If using chicken breasts, marinate for up to 12 hours)
Preheat the grill to medium-high heat, 425-450°F. Grill for 5-7 minutes per side or until chicken is cooked through and an internal temperature reaches 165 degrees F for chicken breast and 175 degrees F for chicken thighs. Use an instant-read thermometer. Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Enjoy hot with your favorite Mexican-inspired sides.

Notes

Top tips

Let the chicken marinade for at least 30 minutes, 4 hours for maximum flavor, and 24 hours for authentic taste.
For an authentic taste with charred bits, cook on the grill.
Let the chicken sit at room temperature for 30 minutes before cooking. For best results, do not grill chicken or any protein straight out of the refrigerator. Room-temperature protein is juicier and cooks more evenly.

Serving Suggestions

Serve with cilantro-lime rice, tortillas, corn salsa, pico de gallo, guacamole, and black beans. Add a dollop of sour cream and fresh squeed lime. Also serve as a salad bowl, burrito, or quesadilla.

Storage

Refrigerator: Cool the Pollo Asado and store it in an air-tight container or resealable bag in the fridge for 3-4 days.
Reheat: To reheat the chicken, microwave for 2 minutes with a splash of water or place it in a frying pan with a bit of oil over medium-high heat for about 2-3 minutes per side.

Author: Elena Davis
Prep Time: 5 min + marinade time
Cook Time: 15 minutes
Category: Savory
Method: Mexican
Cuisine: Mexican