Go Back
–+ servings
Grilled pollo asado with char marks on a white plate, garnished with cilantro and served with charred lime halves and tortillas.
Print Recipe Add to Collection
Rate this Recipe!

Grilled Pollo Asado

You, a grill, and chicken so juicy and good you just may skip the side dishes. Citrus and spice do the work so you look like you've done this a hundred times.
Prep Time15 minutes
Cook Time40 minutes
Total Time4 hours
Course: Main Course
Cuisine: Mexican
Servings: 4 servings (1 leg quarter per person)
Calories: 476kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Chicken

  • 4 chicken leg quarters or bone in skin on drums and thighs

For the Marinade

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons ancho chili powder
  • 4 garlic cloves minced
  • 1 teaspoon dried cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper

For Serving

  • Fresh cilantro
  • Lime wedges

Instructions

Make the Marinade

  • Whisk together the orange juice, lime juice, olive oil, ancho chili powder, garlic, dried cilantro, cumin, coriander, paprika, oregano, salt, and pepper until fully combined.
    A bowl of seasoned marinade with a spoon resting inside, surrounded by fresh cilantro, a napkin, and part of an orange visible on the side.

Marinate the Chicken

  • Pat the leg quarters dry, place in a tray, and pour the marinade over, turning to coat. Cover and refrigerate 2-8 hours.
    Four marinated chicken leg quarters on a baking tray, surrounded by cut citrus fruits, fresh cilantro, and a green napkin.

Set Up the Grill

  • Preheat to 375°F-400°F and oil the grates.

Sear Skin-Side Down

  • Remove chicken from marinade (discard marinade) and grill skin-side down 8-10 minutes until charred.
    • The skin should turn deep mahogany and start pulling away from the grates on its own. If it's sticking and tearing, give it more time before flipping.

Finish Cooking

  • Flip and grill over medium/indirect heat 25-35 minutes, turning occasionally, until the thigh reads 175°F-185°F and juices run clear.

Rest and Serve

  • Rest 5-10 minutes. Serve with lime wedges, warm tortillas, or salsa.
    Four grilled chicken quarters on a white oval platter, garnished with lime wedges, cilantro, and grilled lime slices.

Notes

  • The skin should release cleanly from the grates when ready to flip, not stick or tear.
  • Do not marinate longer than 8 hours, or the citrus will start breaking down the texture.
  • Leftovers keep 4 days refrigerated; reheat in the oven or air fryer, not the microwave, to protect the skin.
  • We portion this recipe for whole quarters, but you can stretch it by cutting the leg from the thigh at the joint after grilling.

For a gas grill:

Preheat all burners on high for 10 minutes, then set up two-zone heat, leaving one side off for indirect cooking. Sear skin-side down over the lit side, then move to the unlit side to finish. If flare-ups hit from rendering fat, slide the chicken to the indirect side rather than closing the lid all the way.

For a charcoal grill:

Bank the coals to one side for a two-zone fire. Sear skin-side down directly over the coals, then move to the cooler side to finish. Charcoal runs hotter and less even than gas, so expect more flare-ups from dripping marinade — shift the chicken as needed instead of dousing the coals.

Nutrition

Serving: 1servings | Calories: 476kcal | Carbohydrates: 9g | Protein: 25g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1052mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1632IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 3mg