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This Pollo Asado recipe is a fantastic and authentic version of the classic grilled chicken commonly found in Puerto Rico, Cuba and other parts of the Caribbean. A bold citrus marinade keeps the chicken juicy and makes it super flavorful! I make the marinade with Mazola ® Corn oil, because it’s perfect for grilling. Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
What Ingredients Do You Need To Make Pollo Asado?
What makes pollo asado stand out is the delicious spices and herbs we use. Latin recipes in general is known for it’s spices and bold flavors. There’s nothing shy about Latin cooking, and this recipe is no exception. My citrus marinade packs a punch with classic Latin spices like Sazon, garlic powder, oregano and cumin. We round out those flavors by using orange and lime juice, and blend everything together with Mazola Corn Oil. It has a high smoke point (450˚ F), which is perfect for high-heat temperature cooking, like grilling.
What are the Best Cuts of Chicken To Use for Pollo Asado?
The best cuts for pollo asado are:
- Bone-in Breasts
- Split Whole Chickens
I personally love using dark meat for several reasons. For one, it’s super authentic, plus dark meat tends to bold up well to grilling because it’s much harder to overcook on the grill. Also, dark meat can stand up better to bold flavors and acidic marinades. Chicken breast tends to be overcook quickly on the grill, if you aren’t super careful. In order to ensure that my chicken doesn’t stick to the grill, I use Mazola Corn Oil. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is smart heart-heathy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
What Can I Serve With Pollo Asado?
In Puerto Rico, pollo asado (and most other proteins) are served with rice beans, plantains, and some avocado or simple green salad. Here are some of my favorite Puerto Rican recipes to serve with your citrus marinated grilled chicken.
- Arroz Amarillo (Spanish Yellow Rice)
- Habichuelas Guisadas (Puerto Rican Stewed Beans)
- Tostones (Fried Plantains) with Mayoketchup
- Avocado, Tomato & Watercress Salad
- Tropical Guava Barbecue Sauce
- Coconut Cream Cheese Flan
What’s your favorite recipe to make on the grill? Comment below! And be sure to check out the Mazola website for more grilling recipe inspiration!
*see Mazola.com for more information on the relationship between corn oil and heart health.
Pollo Asado (Citrus Marinated Grilled Chicken)
- 4 lbs chicken legs, thighs, and/or breasts I prefer bone in, skin on
- 1/4 cup Mazola Corn oil
- 2/3 cup orange juice 2-3 fresh oranges
- Juice of 1-2 limes
- 3 teaspoons Sazon seasoning with Coriander and Annatto
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated onion powder
- 1 teaspoon dried oregano
Combine the corn oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
Preheat a grill to medium low heat. Cook the chicken for 30 minutes, turning frequently. Make sure not to walk away, skin-on chicken can flare up quickly!
Cook the chicken until a thermometer reads 165°F in the center. Serve hot.
Acidic marinades can change the texture of meat if you marinate it for too long, so don’t overdue the marinade. If you’re using white meat chicken, err on the side of caution and only marinate for 4 hours max.
Can’t find sazon seasoning? Make your own with my homemade recipe!