Chicken Asado Delight: 1 Irresistible Recipe

There’s something magical about Chicken Asado—the kind of magic that fills your kitchen with warm, citrusy spice and makes the whole family mysteriously appear at the dinner table early. If you’re juggling work, life, and a fridge full of chicken thighs, this bold and zesty Latin-inspired recipe is about to become your new dinnertime BFF.

This recipe is perfect when you need a make-ahead meal that doesn’t skimp on flavor. Whether you’re hosting taco night, prepping for a weekend barbecue, or just feeding your usual crew of picky eaters (looking at you, kids), this juicy, marinated chicken delivers every time.

Why You’ll Love This Chicken Asado

Let’s start with the marinade. It’s not your average sauce situation. Achiote paste gives it a gorgeous color and earthy flavor, while the blend of orange juice, lime, garlic, and spices turns basic chicken thighs into a flavor bomb.

Plus, you can grill it or bake it—depending on whether you’re feeling like Queen of the Grill or just Queen of Getting Dinner on the Table Fast. Either way, this Chicken Asado is a total crowd-pleaser.

Ingredients You’ll Need

Here’s what goes into this flavor-packed fiesta:

• 4–5 lbs bone-in chicken thighs (skin removed if you like it leaner)
• 1/3 cup olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 small yellow onion, chopped
• 6 cloves garlic, minced
• 2 oz achiote paste
• 1 tbsp each: ground coriander, ground cumin, kosher salt
• 2 tsp each: smoked paprika, dried oregano
• 1 tsp each: pepper, chipotle chile pepper

Hot tip: You’ll probably find achiote paste in the Latin foods section of your grocery store. If not, check your local Mexican market—it’s worth the mini field trip!

Marinate Like a Pro

1. In a large bowl or a gallon-size freezer bag, whisk together all the marinade ingredients.
2. Add the chicken and give it a good toss or massage so every piece is coated.
3. Pop it in the fridge for at least 4 hours, or up to 24 hours for max flavor.
4. Let the chicken hang out at room temp for about 20–30 minutes before cooking. This helps it cook evenly.

Quick note: Using chicken breasts instead? Only marinate for up to 12 hours—any longer and you risk sad, mushy meat.

How to Cook Chicken Asado

Grill It (my personal favorite)

Perfect for those warm summer nights when the grill practically calls your name.

• Preheat grill to medium-high heat (425–450°F). Clean and oil those grates!
• Grill chicken skin-side down (if skin is on) for 5–7 minutes per side, until the internal temp hits 175°F.
• Let it rest on a cutting board for 5 minutes before slicing. Patience pays off—trust me!

Or Bake It (easy oven vibes)

Ideal for busy weeknights when you’d rather keep the cooking indoors.

• Preheat oven to 400°F.
• Line a baking sheet with foil and spritz with cooking spray.
• Arrange chicken in a single layer, no overlapping!
• Bake for 25–35 minutes, depending on thickness, until internal temp is 175°F.

Let’s Talk Serving Ideas

This Chicken Asado pairs beautifully with:

• Warm tortillas (for DIY tacos!)
• Mexican street corn (elotes) – buttery, cheesy, and perfect
• Cilantro lime rice or Mexican rice
• Pineapple salsa, avocado corn salsa, or mango salsa for that sweet-spicy balance
• Piña colada fruit salad if you’re feeling tropical

This became my go-to for Sunday dinners after my kids begged for “that red chicken” three weeks in a row. It’s bold enough for the adults and finger-lickin’ fun for the little ones. Win-win.

Quick Tips for Success

• Double the marinade if you’re feeding a crowd—this stuff is liquid gold.
• If you accidentally go heavy on the lime juice (been there), balance it with a pinch of brown sugar.
• Not into spicy? Dial back the chipotle chile pepper and smoked paprika for a milder vibe.
• Leftovers? Shred the chicken and make tacos, burrito bowls, or nachos the next day. Hello, multitasking meal!

A Little Backstory

I first fell in love with Chicken Asado during a summer trip to Southern California, where the smoky, citrus-marinated chicken was practically a staple at every family cookout. The bold achiote color caught my eye, but it was the zingy, juicy flavor that won my heart (and my taste buds).

Back home, I made it my mission to recreate that mouthwatering experience—and after a few trial runs (okay, maybe more than a few), I found the perfect combo of spices, citrus, and that beautiful achiote magic. It’s now a family favorite and a top contender for “most requested dinner” in my house.

FAQs About Chicken Asado

Conclusion

Whether you grill it, bake it, or sneak a piece straight from the pan (no judgment), Chicken Asado is the kind of recipe that earns a spot in your regular rotation. It’s bold, easy, and seriously satisfying.

So grab those chicken thighs and let’s get marinating—your dinner table is about to get a spicy upgrade.

Explore More Flavor-Packed Chicken Recipes

Love that Chicken Asado flavor? Here are more delicious dishes to try next:

1. Grilled Mango Chicken – Bursting with tropical flavor, this juicy grilled dish pairs beautifully with rice, salsa, or your favorite summer sides.
2. Spicy Honey Lime Chicken – A sweet and zesty chicken recipe with just the right amount of heat, perfect for weeknight grilling or taco night.
3. Southwest Chicken Burrito Bowls – Ideal for meal prep, this one-bowl wonder is loaded with bold spices, tender chicken, and all your favorite fixings.
4. Street Corn Chicken Casserole – Craving comfort food? This cheesy, creamy casserole combines Mexican street corn and chicken in the most delicious way.

Chicken Asado

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• Author: Aneta
• Total Time: 45 minutes (plus marinating time)
• Yield: 6 servings 1x

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Description

This bold and zesty Chicken Asado is marinated in citrus juices, achiote, and smoky spices, then grilled or baked to juicy perfection. Perfect for taco night, rice bowls, or your next family cookout!

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Ingredients

Scale 1x2x3x

• 4–5 pounds bone-in chicken thighs (skin removed)

• 1/3 cup olive oil

• 1/2 cup orange juice

• 1/4 cup lime juice

• 1 small yellow onion, chopped

• 6 cloves garlic, minced

• 2 oz achiote paste

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tbsp kosher salt

• 2 tsp smoked paprika

• 2 tsp dried oregano

• 1 tsp black pepper

• 1 tsp chipotle chile pepper

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Instructions

1. Marinate the Chicken:
   In a large bowl or freezer bag, whisk together olive oil, orange juice, lime juice, onion, garlic, achiote paste, and all spices. Add chicken and toss to coat. Marinate in the fridge for at least 4 hours, or up to 24 hours. Let chicken sit at room temp for 20–30 minutes before cooking.

2. Grill Method:
   Preheat grill to 425–450°F and grease the grates. Grill chicken skin-side down first (if skin is on) for 5–7 minutes per side, or until internal temperature reaches 175°F. Let rest 5 minutes before serving.

3. Oven Method:
   Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer. Bake for 25–35 minutes, until internal temp reaches 175°F.

4. Serve:
   Serve hot with tortillas, rice, elotes, or your favorite salsa.

Notes

If using chicken breasts, reduce marinating time to a max of 12 hours.
Leftovers are great for tacos, bowls, or nachos.
Adjust chipotle for more or less heat.

• Prep Time: 15 minutes + marinating time
• Cook Time: 30 mins
• Category: Main Course
• Method: Grilling or baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 thigh
• Calories: 335 kcal
• Sugar: 2 g
• Sodium: 840 mg
• Fat: 20 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 31 g
• Cholesterol: 110 mg