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Homemade Chicken Asado Recipe (Pollo Asado) photo

Chicken Asado Recipe (Pollo Asado)

This Chicken Asado is bursting with flavor! A zesty marinade transforms simple chicken into a mouthwatering dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1/3 cup olive oil
  • 1/2 cup orange juice (freshly squeezed is best)
  • 1/4 cup lime juice (freshly squeezed)
  • 1 small yellow onion (chopped)
  • 6 cloves garlic (minced)
  • 2 ounces achiote paste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chipotle chile pepper
For the Chicken:
  • 4-5 pounds bone-in chicken thighs (skin removed)

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking Dish or Roasting Pan
  • Sharp knife

Method
 

Instructions
  1. Start by combining the olive oil, orange juice, lime juice, chopped onion, minced garlic, and achiote paste in a mixing bowl. Use a whisk to blend these ingredients together until they form a smooth marinade.
  2. Next, add the ground coriander, ground cumin, kosher salt, smoked paprika, dried oregano, pepper, and chipotle chile pepper to the marinade. Stir well to combine.
  3. Place the bone-in chicken thighs in a large baking dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
  4. When you’re ready to cook, preheat your oven to 400°F (200°C).
  5. Remove the chicken from the marinade and place it in a roasting pan. Pour any remaining marinade over the chicken. Roast the chicken for about 40-50 minutes or until the internal temperature reaches 165°F (75°C).
  6. Once the chicken is done, let it rest for about 10 minutes before serving.

Notes

  • For maximum flavor, marinate the chicken overnight.
  • If you can’t find achiote paste, substitute it with paprika and a little oil.
  • Consider grilling the chicken for a smoky flavor.