These pollo (chicken) asado tacos, are the perfect, flavorful 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, a side of spicy Mexican rice and chipotle brussels sprouts, dinner is served!
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What Is Pollo Asado
Pollo asado is a popular Mexican chicken recipe. This chicken gets its signature flavour from a blend of citrus, chipotles, and smokey cumin and spices. Traditionally, pollo asado gets its signature bright colour from achiote paste or powder, which comes from the anatto seed.
Pollo asado is traditionally grilled, however is equally as delicious when roasted, or pan-seared too.
👩🏽🍳Why This Recipe Works
Easy to find ingredients: This recipe does not call for traditional achiote paste/powder, which makes it even more accessible no matter where you grocery shop. This recipe mimics traditional flavours, with easy to find ingredients.
Works with different cooking methods: You can cook this chicken however you'd like - whether grilled, roasted, air fried, or pan seared, 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.
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!
🥘Ingredients
- Boneless, skinless chicken thighs: Chicken thighs stay juicier and more moist throughout the cooking process, as they have a higher fat content. I prefer chicken thighs since they are more forgiving than chicken breasts, which dry out very easily if they are slightly overcooked. For 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: I recommend using 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. This will ensure that the flavors stay bright, and do not taste artificial. Navel oranges 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 savory flavour and colour 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.
- 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.
- Flour tortillas: This recipe makes mini tacos instead of larger ones, so I recommend opting for street-taco sized flour tortillas. The smaller tortillas make these tacos a great appetizer, like chicken flautas.
- 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. I did not note a negative impact from using pre-shredded cheese.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Chicken thighs: Chicken breasts will work in place of chicken thighs. If using chicken breasts, I recommend using cutlets, or pounding the chicken breasts so they are slightly thinner. This will help the marinade penetrate all the way through the chicken, keeping everything nice and flavorful. 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. Bottled juices are not as bright as fresh juice, though, so I recommend using fresh if possible.
- Garlic: Garlic powder can be used in place of fresh garlic, 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: 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 favourite fixings the same way.
- Traditional: If you are able to find achiote paste or powder, I highly recommend using it in the marinade instead of smoked paprika.
- Toppings: Top these tacos with diced onions, cilantro, and a squeeze of lime, for an authentic street taco experience.
- Tinga tacos: Substitute pollo asado for homemade chicken tinga for a shredded chicken twist!
⏲️ Step-by-Step 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.
Trim the chicken thighs: Pat the chicken thighs dry with a paper towel, and trim the excess fat off from the chicken.
Add the marinade ingredients to a blender container. Blend the marinade together until all the ingredients are smooth. [photo 1]
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. [photo 2]
Preheat a large skillet on high heat. Spray the pan lightly with avocado 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. Once cooked, let the chicken rest for 5 minutes on a cutting board, and 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, and 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 are able to 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. You can also cook the chicken up to 2 days before serving, and reheat in a skillet or in 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.
⭐Recipe FAQs
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!
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.
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.
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Pollo Asado Tacos (Chicken Asado Tacos)
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
Equipment
Instructions
- 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, 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 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
- Preheat a large skillet on high heat. Spray the pan lightly with avocado 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. Once cooked, let the chicken rest for 5 minutes on a cutting board, and 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, and serve, and press down so the chicken and cheese stick together.Street taco tortillas, 2 cups Queso quesadilla
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 are able to 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.
Justin
The recipe does not have any salt in it. Is that a mistake?
Sunena Anand
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
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
So happy to hear that, Jessica! Glad you enjoyed 🙂