Pollo Asado (Mexican Grilled Chicken)


  • 2 lbs boneless skinless chicken breast
  • 1/3 cup orange juice
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp coriander
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 jalapeno pepper, diced
  • Cilantro


  1. In a large Ziploc bag or non-reactive bowl, combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin, oregano, kosher salt, paprika, jalapeno pepper and black pepper.
  2. Add the chicken to the marinade and marinate for about one hour. Don’t marinate longer than 4 hours or the chicken will begin to break down from the citrus juice.
  3. When ready to grill, remove the chicken from the bag letting excess marinade drip off. Grill for about 5 minutes per side or until chicken is cooked through. Serve with fresh limes, cilantro, and grilled vegetables

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