These pollo asado tacos are the perfect flavorful grilled chicken street tacos that will find a permanent place on your Taco Tuesday table or your next taco night. Tender chicken thighs, marinated in bright citrus, smokey chipotles in adobo, and smokey spices, make the perfect filling for soft, cheesy warm tortillas. Served with fresh pico de gallo salsa, a side of spicy Mexican rice, and chipotle brussels sprouts, dinner is served!
What Is Pollo Asado
Pollo Asado is a popular Mexican chicken recipe. This juicy chicken gets its signature flavor from a blend of citrus juices, chipotle, smokey cumin, and spices. Traditional pollo asado recipes get their signature bright color from achiote powder or paste, which comes from the anatto seed.
Pollo asado is traditionally grilled, however is equally as delicious when roasted, or pan-seared too.
Why You'll Love This Recipe
- Easy-to-find ingredients: This recipe does not call for traditional achiote paste/powder, which makes it even more accessible. This recipe mimics the flavor of traditional Mexican street tacos, with easy-to-find ingredients and a short ingredient list. For another delicious spin, this citrus-marinated el pollo loco chicken is a great option.
- Works with different cooking methods: You can cook this chicken however you'd like - whether grilled on a charcoal grill, roasted, air-fried, or pan-seared on a grill pan, this recipe will turn out delicious every time.
- Versatile uses: This chicken recipe is not limited to tacos. You can use this chicken recipe to make burrito bowls, salads, or even quesadillas. This chicken is a great addition to many of your Mexican favorites.
- Meal prep friendly: If you have a busy schedule, this chicken recipe is a flavorful way to prep ahead and have chicken on hand throughout the week. This marinade is perfect for big-batch cooking!
Ingredient Notes
- Boneless, skinless chicken thighs: Chicken thighs stay juicier and more moist throughout the cooking process, as they have a higher fat content. For grilled chicken tacos, boneless, skinless thighs work best, but if you plan to eat this chicken on its own off of the barbecue, bone-in skin-on works well.
- Fresh oranges and limes: Use fresh navel oranges and limes. The citrus flavors are the highlight of this marinade, so I recommend using fresh citrus as opposed to pre-made orange juice, and bottled lime juice.
- Chipotles in adobo: Chipotle peppers are smoked jalapeño peppers. They are not overly spicy, but add a delicious smokey flavor to the marinade. The adobo sauce that they are canned in adds savory flavor and color to the marinade.
- Powdered adobo seasoning: Adobo seasoning is a dry spice blend that includes garlic powder, turmeric, and dried oregano. It is a staple spice blend in many Latin American recipes and can be found with other Latin American ingredients at your grocery store.
- Smoked paprika: Smoked paprika is the key to a close-to-authentic pollo asado marinade, when not using achiote. Smoked paprika adds a similar earthiness and smokiness to the marinade, that you would otherwise get from traditional achiote, and is easier to find at your local grocery store.
- Flour tortillas: This recipe makes mini tacos instead of larger ones, so I recommend opting for street-taco-sized flour tortillas.
- Queso quesadilla: Queso quesadilla is a soft, melting cheese that comes from Northern Mexico. You can typically find this cheese pre-shredded in the dairy section of your grocery store.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken thighs: Boneless skinless breasts will work in place of chicken thighs. Be mindful that chicken breast is sometimes not as juicy as chicken thighs.
- Fresh orange juice & lime juice: If you are in a pinch, bottled juices will work. You can also use a tablespoon of orange juice concentrate right out of the freezer.
- Garlic: Garlic powder can be used in place of fresh garlic cloves, especially if you prefer a more mellow garlic flavor.
- Queso quesadilla: Any kind of melting cheese will work for these tacos. You can use Monterey Jack, pepperjack, or even Oaxaca cheese.
- Flour tortillas: Soft corn tortillas will work in place of flour tortillas, especially if you prefer more traditional tacos. Make sure you heat your corn tortillas to ensure they are soft and easy to work with.
Variations
- Tostadas: Swap the tortillas for tostadas. Load them up with your favorite fixings the same way.
- Traditional: If you can find achiote paste or powder, I highly recommend using it in the marinade instead of smoked paprika.
- Tinga tacos: Substitute pollo asado for homemade chicken tinga for a shredded chicken twist.
- Carne asada: This marinade has such amazing flavor that it will work on flank steak or skirt steak to make traditional carne asada.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Trim the chicken thighs: Pat the chicken thighs dry with a paper towel, and trim the excess fat off from the chicken.
- Add the chicken marinade ingredients to a blender container. Blend the marinade until all the ingredients are smooth. [photo 1]
- Pour the marinade into a large bowl or large resealable plastic bag with the chicken thighs. Let the chicken marinate for a minimum of 30 minutes. Cover the chicken with plastic wrap, and refrigerate while it is marinating. [photo 2]
- Preheat a large skillet on medium-high heat. Spray the pan lightly with avocado oil spray, olive oil spray, or your oil spray of choice. Place the chicken thighs in the skillet without overcrowding the pan. Do not move the chicken until is time to flip. [photo 3]
- Cook the chicken for 7-8 minutes on each side, or until it has reached an internal temperature of 165°F on an instant-read thermometer. Remove the chicken from the pan and rest covered with aluminum foil for 5 minutes on a cutting board. Cut the chicken into strips.
- Heat a dry skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and top with shredded cheese all over the tortilla. Let the cheese melt, and add sliced chicken to half of the tortilla. Fold the tortilla over, serve, and press down so the chicken and cheese stick together. [photo 4]
Expert Tips
- Scrape off excess marinade: This will ensure a nice crust on the chicken and will prevent the chicken from steaming from the excess liquid.
- Marinate longer if possible: This chicken only gets better as it sits in the marinade. If you can let this chicken marinate for 24 hours, I highly recommend it.
- Baste the chicken: For even more flavor and juiciness, baste the chicken with the leftover marinade as you are searing/grilling the chicken.
- Taste for salt: Adobo seasoning blends tend to already have a generous amount of salt mixed into them. I recommend tasting the marinade for salt and adjust if you find that it is missing some.
Make Ahead & Storage
- This chicken can be marinated up to 24 hours in advance. Store marinated chicken in a ziplock bag or an airtight container in the fridge. You can also cook the chicken up to 2 days before serving, and reheat it in a skillet or the air fryer before assembling the tacos.
- You can freeze the marinated chicken in a freezer-safe container or bag for up to 3 months. Defrost before cooking, and grill or sear when you are ready to eat.
- Store leftover chicken for up to 2 days in an airtight container in the fridge.
Serving Suggestions
- Toppings: Top these tacos with your favorite classic toppings like diced onions, cilantro, queso fresco, and lime wedges, for an authentic street taco experience. Chopped green onions add a milder onion flavor if you prefer.
- Salsas and condiments: These mini tacos go perfectly with homemade salsas like homemade chile corn salsa, roasted tomato salsa, or a fresh and zesty pico de gallo salsa. You can't go wrong with a side of sour cream, and of course some hot sauce for extra spice.
- Side dishes: Traditional Mexican red rice, chipotle Brussels sprouts, refried black beans, or pinto beans make delicious sides for these tacos. If you are going for an effortless side, tortilla chips are always a good idea.
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!
Can I use pollo asado marinade on other proteins?
Yes, the marinade used for pollo asado can be adapted for beef, pork, or other proteins. The cooking time and marinating time will vary, depending on the cut of protein you use.
Should I slice the chicken before or after grilling?
Grill or sear the chicken first, and then allow it to rest for a few minutes before slicing it into thin strips. This ensures that the juices stay inside the meat and prevents the chicken from drying out.
More Mexican-Inspired Recipes
Pollo Asado Street Tacos (Grilled Chicken Tacos)
These pollo asado tacos are the perfect flavorful grilled chicken street tacos that will find a permanent place on your Taco Tuesday table or your next taco night. Tender chicken thighs, marinated in bright citrus, smokey chipotles in adobo, and smokey spices, make the perfect filling for soft, cheesy warm tortillas.
✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!
Equipment
Ingredients
- 1 ½ lbs Chicken thighs - boneless, skinless
- 1 Navel orange - juiced
- 3 Limes - juiced
- 3 cloves Garlic
- 2 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
- Sea salt - to taste
For the Tacos
- Street taco tortillas - to serve
- 2 cups Queso quesadilla - shredded
Instructions
- Add the chicken marinade ingredients to a blender container. Blend the marinade until all the ingredients are smooth.1 Navel orange, 3 Limes, 3 cloves Garlic, 2 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, Sea salt
- Pour the marinade into a large bowl or large resealable plastic bag with the chicken thighs. Let the chicken marinate for a minimum of 30 minutes. Cover the chicken with plastic wrap, and refrigerate while it is marinating.1 ½ lbs Chicken thighs
- Preheat a large skillet on medium-high heat. Spray the pan lightly with avocado oil spray, olive oil spray, or your oil spray of choice. Place the chicken thighs in the skillet without overcrowding the pan. Do not move the chicken until is time to flip.
- Cook the chicken for 7-8 minutes on each side, or until it has reached an internal temperature of 165°F on an instant-read thermometer. Remove the chicken from the pan and rest covered with aluminum foil for 5 minutes on a cutting board. Cut the chicken into strips.
- Heat a dry skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and top with shredded cheese all over the tortilla. Let the cheese melt, and add sliced chicken to half of the tortilla. Fold the tortilla over, serve, and press down so the chicken and cheese stick together.Street taco tortillas, 2 cups Queso quesadilla
✱Recipe Notes
- Scrape off excess marinade: This will ensure a nice crust on the chicken and will prevent the chicken from steaming from the excess liquid.
- Marinate longer if possible: This chicken only gets better as it sits in the marinade. If you can let this chicken marinate for 24 hours, I highly recommend it.
- Baste the chicken: For even more flavor and juiciness, baste the chicken with the leftover marinade as you are searing/grilling the chicken.
- Taste for salt: Adobo seasoning blends tend to already have a generous amount of salt mixed into them. I recommend tasting the marinade for salt and adjust if you find that it is missing some.
Tried this recipe?Please consider leaving a Review! Your comments and star ratings help us continue to grow, and bring you new and delicious recipes regularly!
Justin says
The recipe does not have any salt in it. Is that a mistake?
Sunena Anand says
Hi Justin! I left it out of the ingredients, as adobo seasoning blends do tend to have a good amount of salt in them. I have added a note in the recipe, though, that you can always add some if you are using a low-sodium adobo seasoning, or you find that it is lacking 🙂
Jessica Fernandez says
Delicious and fairly easy to make. Very flavorful! I made them in a skillet - cooked on medium high high for about 7.5 minutes per side and they turned out great. My husband and I are fans!
Sunena Anand says
So happy to hear that, Jessica! Glad you enjoyed 🙂