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The Sassy Foodie » Recipes » Chicken

Pollo Asado Tacos

Published: May 15, 2022 · Modified: May 15, 2022 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · Leave a Comment

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These pollo asado tacos are the perfect, flavourful addition to your Taco Tuesday table. Tender chicken thighs, marinated in bright citrus, smokey chipotles in adobo, and smokey spices, make the perfect filling for soft, cheesy tortillas. Served with fresh pico de gallo salsa and a side of spicy Mexican rice, dinner is served!

Pollo asado tacos served with lime, sour cream and salsa on a sheet tray.
Jump to:
  • What Is Pollo Asado
  • Why This Recipe Works
  • Ingredients
  • Instructions
  • Expert Tips
  • Substitutions
  • Variations
  • Equipment
  • Make Ahead & Storage
  • Recipe FAQs
  • Pollo Asado Tacos

What Is Pollo Asado

Pollo asado is a Mexican chicken recipe. This chicken gets its signature flavour from a blend of citrus, chipotles, and smokey cumin and spices. Traditionally, pollo asado is made with achiote paste or powder.

This version of pollo asado does not use achiote paste/powder because it is extremely hard to find where I live - don't worry, you won't miss it!

Why This Recipe Works

Easy to find ingredients! This recipe mimics traditional flavours, with easy to find ingredients.

Lots of cooking options! There are so many ways to cook this chicken. You can pan sear, air fry, or barbecue this chicken. It will come out deliciously no matter which way you make it!

The chicken is versatile! If you aren't feeling tacos, that's fine! Use this chicken as a topping for burrito bowls, quesadillas, or on salads too!

Ingredients

Ingredients for pollo asado labelled on a sheet tray.
  • Boneless, skinless chicken thighs: I recommend using boneless chicken thighs for these tacos, as they stay juicier and add lots of flavour to the chicken.
  • Oranges and limes: I recommend using fresh navel oranges and limes. The citrus notes are key in this marinade, so I recommend using fresh citrus as opposed to pre-made orange juice, and bottled lime juice. Navel juices will give you the most juice for the marinade.
  • Chipotles in adobo: Chipotle peppers are smoked jalapeño peppers. They are not overly spicy, but add a delicious smokey flavour to the marinade. The adobo sauce that they are canned in adds an additional savoury flavour and colour to the marinade.
  • Spices and seasonings: You will need smoked paprika, onion powder, ground cumin, dried oregano and powdered adobo.
  • Fresh garlic
  • Olive oil
  • Flour tortillas
  • Queso quesadilla

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

Prep Work Before Cooking

Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. 

Step by step instructions to prepare pollo asado tacos, in a collage.

Add the marinade ingredients to a blender container. Blend the marinade together until all the ingredients are smooth.

Pour the marinade into a large mixing bowl, with the chicken thighs. Let the chicken marinade for a minimum of 30 minutes. Cover the chicken with plastic wrap, and refrigerate while it is marinating. You can marinate the chicken for up to 24 hours.

Cook the chicken for 7-8 minutes on each side, or until it has reached an internal temperature of 165°F. If you are air frying the chicken, air fry for 15 minutes at 375°F, and flip halfway through. Once cooked, let the chicken rest for 5 minutes on a cutting board, and cut the chicken into strips.

Heat a skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and top with cheese all over. Let the cheese melt, and add some chicken to half of the tortilla. Fold the tortilla over, and serve.

Expert Tips

Use small, street taco tortillas! Smaller tortillas are the best size for these tacos. You can use flour, or corn tortillas.

Substitutions

  • Chicken thighs: You can use chicken breasts instead of chicken thighs.
  • Fresh orange juice & lime juice: If you are in a pinch, you can use prepared orange juice and bottled lime juice. If using orange juice concentrate, I recommend only using a tablespoon or so, as the flavour is strong.
  • Garlic: You can use garlic powder in place of fresh garlic.
  • Queso quesadilla: Any kind of melting cheese will work for these tacos.

Variations

  • Tostadas: Swap the tortillas for tostadas! Load them up with your favourite fixings the same way.
  • Traditional: If you are able to find achiote paste or powder, I highly recommend using it in the marinade!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

  • Blender
  • Mixing bowl
  • Large skillet

Make Ahead & Storage

Make Ahead Instructions

This chicken can be marinated 24-48 hours in advance. You can also cook the chicken up to 2 days before serving, and assemble the tacos in advance.

If you wish, you can freeze the marinated chicken in a freezer-safe container or bag, for up to 3 months. Defrost before cooking.

Storing Leftovers

Store leftover chicken for up to 2 days in an airtight container in the fridge. Reheat in a skillet, or in the air fryer.

Recipe FAQs

How spicy is pollo asado?

Pollo asado is not extremely spicy. The spice level in the marinade is completely customizable to your taste. If you do not like spicy food, you can use less of the chipotles in adobo. If you prefer spicier food, add more!

What does pollo asado mean?

Pollo asado translates to grilled chicken. For that reason, this chicken is so incredibly delicious on the barbecue!

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Pollo Asado Tacos

These pollo asado tacos are the perfect, flavourful addition to your Taco Tuesday table. Tender chicken thighs, marinated in bright citrus, smokey chipotles in adobo, and smokey spices, make the perfect filling for soft, cheesy tortillas.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings
Estimated Calories: 285kcal
Author: Sunena Anand

Ingredients

  • 1 ½ lbs Chicken thighs boneless, skinless
  • 1 Navel orange juiced
  • 3 Limes juiced
  • 3 cloves Garlic
  • 1 teaspoon Onion powder
  • 2 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 tablespoon Adobo seasoning
  • 2 Chipotle peppers in adobo
  • ¼ cup Olive oil

For the Tacos

  • Street taco tortillas to serve
  • 2 cups Queso quesadilla

Instructions

  • Blend the marinade: Add the marinade ingredients to a blender container. Blend the marinade together until all the ingredients are smooth.
    1 Navel orange, 3 Limes, 3 cloves Garlic, 1 teaspoon Onion powder, 2 teaspoon Smoked paprika, 1 teaspoon Ground cumin, 1 teaspoon Dried oregano, 1 tablespoon Adobo seasoning, 2 Chipotle peppers in adobo, ¼ cup Olive oil
  • Marinate the chicken: Pour the marinade into a large mixing bowl, with the chicken thighs. Let the chicken marinade for a minimum of 30 minutes. Cover the chicken with plastic wrap, and refrigerate while it is marinating. You can marinate the chicken for up to 24 hours.
    1 ½ lbs Chicken thighs
  • Cook the chicken: Cook the chicken for 7-8 minutes on each side, or until it has reached an internal temperature of 165°F - this can be done on the barbecue or in a skillet. Once cooked, let the chicken rest for 5 minutes on a cutting board, and cut the chicken into strips.
  • Make the tacos: Heat a skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and top with cheese all over. Let the cheese melt, and add some chicken to half of the tortilla. Fold the tortilla over, and serve.
    Street taco tortillas, 2 cups Queso quesadilla

Equipment

  • Blender
  • Mixing Bowl
  • Large skillet

Notes

  • Air fryer instructions: If you are air frying the chicken, air fry for 15 minutes at 375°F, and flip halfway through.

Estimated Nutrition

Calories: 285kcal | Carbohydrates: 10g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 154mg | Potassium: 356mg | Fiber: 3g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 2mg
Course: Main Course
Cuisine: Mexican
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Hi, I'm Sunena! I am a law student by day, and a homecook with a passion for food, by night! Welcome to my online kitchen, where I make easy, quick recipes that are tried and true family favourites!

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