Mexican Garlic-Lime Roast Chicken (Pollo Asado Style)

About This Recipe

Pollo asado is a beloved Mexican grilled or roasted chicken dish, marinated in a bright mix of citrus juice, garlic, and often achiote paste for its signature reddish color and earthy flavor. This version roasts the whole bird in the oven rather than over charcoal, a practical home adaptation that still captures the citrus-forward marinade's tenderizing effect and bold flavor. The technique that matters most is marinating long enough -- at least 4 hours, ideally overnight -- so the acidic lime and orange juice properly tenderize the meat and the garlic and achiote flavor penetrates beyond just the skin. Roasting at a high initial temperature, then reducing it partway through, gives crisp, deeply colored skin while keeping the meat juicy. Served with warm tortillas, rice, and a simple salsa, this chicken is a staple of Mexican family cookouts and taquerias alike, prized for its bright citrus tang against the deep, earthy flavor of achiote and garlic.

Ingredients

Serves 4

• 1 wholechicken(about 1.6kg)
• 0.33 cuporange juice
• 0.25 cuplime juice
• 8 clovesgarlic(minced)
• 2 tbspachiote paste(or 1 tbsp paprika plus 1 tsp annatto powder)
• 1 tspcumin
• 1 tspdried oregano
• 1.5 tspsalt
• 3 tbspoil
• 2limes(quartered, for serving)

Instructions

1. 1

   Blend the marinade

   Blend orange juice, lime juice, garlic, achiote paste, cumin, oregano, salt, and oil until smooth.

2. 2

   Marinate the chicken

   Loosen the chicken skin and rub marinade both underneath and over the outside. Cover and refrigerate at least 4 hours, ideally overnight.

3. 3

   Bring to room temperature

   Remove the chicken from the fridge 30 minutes before roasting so it cooks more evenly.

4. 4

   Start roasting hot

   Preheat oven to 220C/425F. Roast the chicken 20 minutes at this high heat to jumpstart browning.

5. 5

   Reduce heat and finish

   Reduce oven to 190C/375F and continue roasting 40-45 more minutes until a thermometer in the thigh reads 74C/165F.

6. 6

   Rest and serve

   Rest 10-15 minutes before carving. Serve with lime wedges, warm tortillas, and rice.

Variations

• •

  Grill the chicken spatchcocked over medium-indirect heat for a smokier, more traditional pollo asado flavor.

• •

  Use chicken thighs or a whole cut-up chicken for faster, more even cooking.

• •

  Add a diced chipotle in adobo to the marinade for extra smoky heat.

Storage

Refrigerate carved chicken up to 3 days. Reheat gently in a low oven covered with foil, or slice cold for tacos and salads.

Frequently Asked Questions