This is a recipe for tender, amazingly flavorful and juicy Pollo Asado (Mexican Grilled Chicken Thighs)… if that’s what you’re looking for, that’s what you’ll get with this recipe. A ton of yum.
Love Mexican recipes? Check out my recipes for: Decadent Mexican Coffee, Homemade Mexican Chorizo, Incredibly Easy Guacamole or my Slow Cooker Pork Carnitas. All so good.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo.
Table of Contents
Why You’ll Love My Pollo Asado Recipe:
- So much flavor that you’re going to wonder where this recipe has been all your life.
- This is a foolproof pollo asado recipe that the entire family will love.
- Great for a weeknight dinner or for a Mexican Fiesta.
- Pairs with so many different Mexican side dishes.
- Slice up the grilled Mexican chicken thighs and toss it in a taco shell- so good!
- Make ahead and reheat for a quick lunch or snack.
- Perfectly low carb and keto too… with all those wonderful flavors.
Is this Grilled Pollo Asado Low Carb?
Ingredients for Grilled Mexican Chicken Thighs:
- Chicken Thighs: I use boneless and skinless so I can chop them up to use in my zero-carb Cheese Taco Shells.
- Avocado Oil: because it has a higher smoke point, I like to use avocado oil on the grill rather than olive oil.
- Lime Juice: use fresh lime juice as bottled has too much acidity and bite.
- Cilantro: I use a lot of fresh cilantro as it infuses a ton of flavor into the chicken.
- Herb and spice blend: you can be creative and add in other spices that you like as well.
Ingredient Substitution Ideas:
- Chicken thighs: You can use boneless and skinless chicken breasts in the place of the chicken thighs. They will not be as flavorful, but work in a pinch.
- Avocado oil: you can substitute with olive oil if that is what you have on hand.
- Lime juice: Traditional pollo asado recipes are made with orange juice… but it increases the net carb count. If this is all you have, use this. I do not like this recipe with lemon juice.
- Cilantro: I know that there are readers who do not like cilantro, but this recipe needs it. If you don’t have fresh cilantro, you can use dried but the flavors are more muted. Use 1.5 tablespoons of dried cilantro.
Equipment Needed for this Pollo Asados Recipe:
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowl
- Plastic wrap
- Tongs
- Instant Read Thermometer
- Gas Grill
PLEASE NOTE: the links to products in this post are affiliate links, but they are either the exact items I use in my kitchen or close substitutes!
How to make the Best Pollo Asado Recipe
Check out the step-by-step photos below to guide you through the process at home. If you’re looking for the full printable recipe and ingredient list, you’ll find them in the recipe card at the bottom of this post.
Step 1: Pour the marinade into a mixing bowl.
Step 2: Add the chicken thighs directly to the marinade.
Step 3: Use tongs to begin coating the chicken in the marinade.
Step 4: Add fresh cilantro to the marinated chicken.
Step 5: Toss the chicken and cilantro together to evenly coat.
Step 6: Cover the bowl with plastic wrap and refrigerate to marinate.
💡 Scott’s Pro Tips:
- Marination Time: In the recipe card, I only have 30 minutes for marinating this recipe. That is the absolute minimum time to allow the chicken to start absorbing some of the flavors from the marinade. I recommend at least 4 hours and up to 8. After 8 hours, the lime juice starts to cook the chicken and it turns slightly rubbery.
- Grill heat: I like to really crank up the heat on the grill so the outside of the chicken gets a nice sear. After it has been seared, I either use indirect heat (turn off one side of the grill) or place the grilled chicken thighs on the raised rack inside the grill to prevent the chicken from flaring up or scorching.
- Measuring Temperature: With chicken thighs, it is best to take them to 180°F internally. I know that 165°F is recommended for chicken, but for the thighs and legs the higher internal temperature ensures juicy and tender meat. Be sure to use an Instant Read Thermometer to check the temperature of the chicken.
📋 Pollo Asado Recipe Variations:
- Spicy Pollo Asado: If you want to increase the spice factor for your grilled Mexican chicken recipe, here’s how to do it: add in a diced fresh jalapeno pepper. No jalapeno? Add in 1/2 teaspoon ground cayenne or chipotle pepper to the marinade. If that’s still not enough heat, move from the jalapeno to a freshly diced habanero in the marinade. Yum.
- Traditional Pollo Asado: If you are looking for a more traditional pollo asado recipe (think more authentic rather than modified for low carb or keto), you will need some Achiote Paste and Orange Juice. Add in about 1 tablespoon of the Achiote Paste and 1/4 cup of Orange Juice to the marinade and mix well.
Storing your Pollo Asado:
To store: Once the grilled Mexican chicken has cooled to room temperature, add it to an airtight container and toss in the fridge for up to a week.
To reheat: I believe that reheating under the broiler or in a toaster oven is the best way to reheat this Mexican dish. Be sure to add your leftovers to an oven safe container and broil until warmed through.
To freeze: If you have made extra pollo asado for a future occasion, it does freeze well. Add the cooled leftovers to a freezer proof plastic bag. Press the air out and store in the freezer for up to a year. Defrost overnight in the fridge and reheat according to the instructions above.
What to Serve with your Pollo Asado Recipe:
Here are some great pairings for your grilled Mexican chicken:
Final Thoughts:
FAQs
When you make pollo asado at home, it is as hot as you would like it to be. Traditional pollo asados recipes can have a nice balance of spicy hot to herbaceous freshness. This balance is what most recipes work toward.
Absolutely. Pollo is Spanish for chicken. Asado is translated to English as the word “roast.” Together, it is roasted chicken… but with delicious spices and flavors!
You can either serve pollo asado as entire cuts of chicken (either the thighs or breasts) or you can shred the chicken for tacos or even dice the chicken for pollo asado quesadillas.
Pollo Asado Recipe (Grilled Mexican Chicken)
Ingredients
- 2 lbs chicken thighs boneless and skinless
- 1/4 cup avocado oil
- 1/3 cup fresh lime juice about 2-3 limes
- 1/2 cup fresh cilantro packed
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
Instructions
- In a bowl, whisk together the olive oil, lime juice, cilantro, minced garlic, oregano, chili powder, salt, black pepper, and onion powder until well combined.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade. Place the chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), checking with an instant-read thermometer. The exterior should have a nice char.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain juices. Slice the chicken and serve with your favorite keto-friendly sides.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
