Pollo Asado (Mexico / Central America) – Roasted chicken marinated with spices, a traditional family grilling recipe

Pollo Asado is a common dish in Mexico and Central America. It consists of chicken marinated in a blend of spices, garlic, lemon or bitter orange, then grilled or roasted. This recipe is popular for outdoor meals, family gatherings, and street vendors.

Depending on the region, the marinade may vary slightly, but it always includes acidic elements (citrus or vinegar), spices, and herbs.

Yucatecan Pollo Asado (Mexico, Yucatán)

Grilled chicken marinated with achiote and citrus, typical of the Yucatán Peninsula

In the Yucatán region, Pollo Asado is often prepared with achiote paste (ground annatto seeds), which gives a deep red color and a distinctive earthy flavor. The marinade also includes bitter orange juice, a traditional ingredient in the local cuisine.

Ingredients

• 1 chicken cut in half or into pieces

• 2 tablespoons achiote paste

• ½ cup bitter orange juice (or a mix of half sweet orange / half lime juice)

• 4 garlic cloves

• 1 teaspoon Mexican oregano

• Salt and pepper

Preparation

1. Mix all the marinade ingredients until you get a smooth paste.

2. Coat the chicken with the marinade. Cover and refrigerate for at least 4 hours.

3. Grill the chicken over wood or charcoal fire, or roast in the oven until fully cooked.

Suggested sides

• Corn tortillas

• Pickled red onions

• White rice

Honduran Pollo Asado (Honduras)

Roasted chicken marinated with cumin, soy sauce, and citrus, a popular dish for street food and celebrations

In Honduras, Pollo Asado is common in local eateries and festive events. The marinade combines acidic elements (vinegar, orange juice), salty (soy sauce), and slightly sweet (optional ketchup).

Ingredients

• 1 chicken cut into pieces

• ¼ cup soy sauce

• ¼ cup orange juice

• 2 tablespoons white vinegar

• 1 tablespoon ketchup (optional)

• 1 teaspoon ground cumin

• 3 garlic cloves

• 1 teaspoon paprika or mild chili powder

• Salt and pepper

Preparation

1. Mix all ingredients to form the marinade.

2. Marinate the chicken for at least 6 hours, preferably overnight.

3. Grill or roast over medium heat until the chicken is golden brown and cooked through.

Suggested sides

• Vegetable rice

• Fried plantain bananas (tajadas)

• Vinegar-based cabbage salad (ensalada de repollo)

Traditional Accompaniments

• Mexican-style rice

• Black or red beans

• Corn tortillas

• Pico de gallo or a simple salad