Pollo Asado Tacos (Authentic, Juicy & Easy)
If you've ever had smoky, citrusy street-style pollo asado tacos, you know the marinade is what makes them unforgettable. This authentic pollo asado marinade creates juicy, charred chicken packed with bold garlic and citrus flavor. These pollo asado tacos recreate that exact bite at home, with deeply marinated chicken, cooked until lightly charred, and tucked into warm tortillas.
Servings: 6 Servings
Calories: 619kcal
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 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 with the chicken thighs, and marinate for at least 30 minutes. Cover the bowl, and refrigerate until you are ready to use.1 ½ lbs Chicken thighs
- Preheat a large skillet on medium-high heat. Spray the pan lightly with your cooking oil spray of choice. Place the chicken thighs in the skillet without overcrowding the pan.
- Cook the chicken for 5-6 minutes on each side until browned and cooked through. Remove the chicken from the pan and rest for 5-10 minutes. Cut the chicken into strips.
- Heat a dry skillet or a griddle over medium heat. Place your tortillas on the skillet/griddle, and add a layer of shredded cheese. 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
Notes
Don't skip the marinade time: The chicken will get better as it marinates, so overnight is best for maximum flavor. The citrus tenderizes while the spices penetrate the meat.
Scrape off marinade: This will ensure a nice crust on the chicken and will prevent steaming from the excess liquid.
Taste for salt: Adobo seasoning blends are generally salty. I recommend tasting the marinade for salt and adjusting if you find that it is missing some.
Alternate Cooking Methods
Grill method: Heat a gas grill to approximately 400-450°F. Oil the grill grates, and cook the chicken for 5-7 minutes per side until charred and 165°F internally. Oven method: Bake the chicken at 425°F for 18-22 minutes. Finish on broil for 2-3 minutes to char.Nutrition
Calories: 619kcal | Carbohydrates: 10g | Protein: 39g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 485mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 24mg | Calcium: 610mg | Iron: 2mg
