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Mexican Pollo Asado Recipe (Quick & Easy) 🍗

Dom Lorenzo
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Discover the magic of our easy Pollo Asado Recipe. Marinated in rich Mexican spices and juicy flavors, this low-carb keto delight offers an authentic taste of Mexico. The dish could well become a favorite at your dining table. Dive in, and let's craft a timeless dish that's both delectable and nutritious.

Low-carb pollo asado plated over cauliflower rice and garnished with fresh herbs.
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Preparation and cooking overview

First, prepare a vibrant marinade by blending citrus juice, olive oil, garlic, annatto powder, and traditional Mexican spices. Next, rub this zesty mix onto a spatchcocked chicken. Let it marinate for at least four hours, then roast it in the oven. In just 5 minutes of active prep, you'll be ready to enjoy a delicious pollo asado.

Chef's note

The taste of this chicken comes mainly from the marinade. Add keto-friendly herbs or a bit of hot sauce if you like. If you don't have annatto powder, buy annatto seeds. Heat them in olive oil until the oil changes color. Then, remove the seeds and use the colorful oil in your recipe. 

Explore our chicken recipes today for a tasty adventure in the kitchen. The recipe for your next delicious meal is just a click away!

  • Prep Time: 5 minutes
  • Marinating Time: 4-8 hours
  • Cooking Time: 1 hour
  • Total Time: 5 hours 5 minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

🍗 Ingredients for this pollo asado recipe

The main ingredient in our quick pollo asado recipe is a whole chicken. But to give it that special taste, we added some fresh ingredients and classic Mexican spices. Here's what you'll need:

  • 1 whole chicken, spatchcocked
  • ¼ cup olive oil (plus an extra tablespoon for roasting)
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon or lime juice
  • 6-8 garlic cloves, crushed
  • 1 tablespoon annatto powder (or achiote powder)
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
All the ingredients required to make the pollo asado measured and gathered on the table.

Ingredient substitutions

If you want to switch up the ingredients in this authentic pollo asado recipe, consider these keto-friendly alternatives:

  • Orange juice: Substitute fresh orange juice with a keto-friendly orange extract mixed with water.
  • Lemon juice: Instead of lemon juice, use apple cider vinegar.
  • Dried oregano: If you're not a fan of oregano, swap it with dried thyme or rosemary for an earthy note.
  • Paprika: If you prefer a fiery kick, swap regular paprika with ground cayenne pepper.

Additional ingredients

Feel free to amp up the flavors with these optional additions:

  • Parmesan cheese: For a cheesy crust, sprinkle a bit of freshly grated Parmesan cheese over the juicy chicken during the last 10 minutes of roasting.
  • Fresh cilantro: Sprinkle chopped cilantro over the roasted chicken before serving.
  • Jalapeño slices: If you're a fan of spicy food, toss a few jalapeño slices into the marinade.
Pollo asado served with cauliflower rice and fresh herb garnish.

Cooking tools required

To make this pollo asado recipe, you'll need the following tools:

  • Measuring cups and spoons
  • Chopping board
  • Knife
  • Handheld citrus juicer
  • Large bowl
  • Cling wrap
  • Baking sheet
  • Roasting rack

Tools substitute options

  • Handheld juicer: No juicer? No problem! Just cut your fruit in half and squeeze out the juice in a bowl. Using a fork can make it easier.
  • Cling wrap: Don't have cling wrap? Aluminum foil works just as well to cover your marinating bowl.
  • Roasting rack: If you don't have a roasting rack, place the chicken on a metal cooling rack over a baking sheet. This will keep the chicken elevated while roasting.

How to make Pollo Asado: step-by-step guide

Cooking methods

  • Oven-roasting

Preparation steps

  1. Gather and measure all the ingredients.
  2. Use a juicer to get fresh juice from the lemons and oranges into a bowl.
  3. Take 6 to 8 garlic cloves and crush them, but keep them in one piece.
  4. To spatchcock the chicken, use kitchen shears to cut down one side of the backbone. Then, flip the chicken and press hard on the chest area to make it flat. Remember, you're not taking out the backbone.
  5. Fit a roasting rack on a baking sheet.
Chicken cut into two halves on a chopping board with a pair of scissors.

Cooking instructions

  1. In a large bowl, mix olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
  2. Put the chicken in the bowl and massage the marinade thoroughly all over.
  3. Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.
  4. After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
  5. Position the chicken skin-side up on a roasting rack placed over a baking sheet.
  6. Lightly drizzle the chicken with around a tablespoon of olive oil.
  7. Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.
  8. Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.
  9. The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.
Adding all the spices to a bowl with olive oil for the marinade.
Chicken in a bowl with the marinade.
Raw spatchcock chicken on a wire rack ready to be roasted.
Low-carb pollo asado plated on cauliflower rice, garnished with fresh herbs.

Chef's pro tip

Roasting times can differ based on the chicken's size. For the best results, use a meat thermometer and ensure the internal temperature reaches 165°F (75°C). Remember to remove the garlic from the chicken before roasting; leaving it on may cause it to char and give the chicken a bitter flavor.

What to serve with pollo asado?

Pollo asado, with its spicy and smoky notes, can stand alone as a fantastic meal. However, pairing it with the right side dishes can elevate your dining experience. Here are some delectable suggestions:

  • Mexican Cauliflower Rice: This low-carb alternative to traditional rice can be a hearty companion to the chicken.
  • Grilled Vegetables: Complement the fiery flavors of the pollo asado with a mix of charred vegetables. Our recipes for Roasted Brussels Sprouts and Mediterranean Asparagus can also be a delightful match.
  • Kale Salad: Balance the spiciness of the chicken with a refreshing kale salad, topped with keto-friendly croutons and a sprinkle of freshly grated Parmesan cheese. For salad variations, consider our Keto Arugula Salad or the Keto Broccoli Salad.
  • Tortillas: Let your diners craft their own wraps by providing warm keto-friendly tortillas. These are perfect for wrapping chunks of pollo asado and drizzling with your favorite salsa or guacamole. Instead of tortillas, you can also make keto pollo asado tacos. 
  • Keto Vegetable Soup: For chillier days, a warm vegetable soup can be comforting. Create a keto-friendly version using wholesome ingredients like onions, bell peppers, cauliflower florets, and green beans.
Pollo asado over cauliflower rice, garnished with fresh herbs, served on a plate.

How to make it healthier?

  • Reduce sodium: Use only half the recommended sea salt to decrease the sodium content.
  • Leaner meat: Choose organic chicken and always trim away any excess fat for a leaner meal.

Time-saving tips

  • Assistance from the butcher: If you're pressed for time or not confident in spatchcocking the chicken yourself, let your butcher handle it. This guarantees a perfectly prepped chicken while also cutting down your preparation time.

What can I prepare ahead of time?

  • Marinade: Prepare the pollo asado marinade in advance and store it in the fridge. This not only saves time but also allows the flavors to intensify.
Homemade pollo asado served on a bed of cauliflower rice and garnished with fresh herbs.

Storage and reheating instructions

Storage instructions

  • Refrigerator: Store any leftover pollo asado in an airtight container and place it in the fridge. It'll stay delicious for 3-4 days.

Best reheating practices

  • Microwave: Place the leftover chicken in a microwave-safe dish and cover it with a lid. Heat for 2-3 minutes on high. Check the internal temperature to ensure it's 165°F (75°C).
  • Stove: Place some chicken pieces in a skillet over medium heat. Cover and heat for about 10 minutes, flipping occasionally. Add a splash of water or chicken broth to retain the moisture.

Recipe wrap-up and conclusion

If you're on the hunt for a genuine Mexican flavor, our Pollo Asado Recipe hits the mark. The combination of citrusy marinade and the vibrant hue from the annatto powder delivers an authentic taste.

With such an easy and delightful dish at your fingertips, you'll soon find yourself gathering friends and family to enjoy the rich tastes of Mexico together. Give it a go; it might just be the culinary adventure you've been seeking.

Keto pollo asado served on a bed of cauliflower rice and garnished with fresh herbs.

Ready for a Mexican fiesta in your kitchen? Explore more mouthwatering Mexican recipes now!

Frequently asked questions

Pollo asado can be keto-friendly, especially when made with a low-carb marinade like the one in our recipe.

Pollo asado seasoning typically consists of a blend of citrus juices, garlic, and various spices like annatto powder, cumin, oregano, paprika, salt, and black pepper.

Mexican pollo asado can range from mild to spicy, depending on the seasoning and peppers used in the marinade. You can adjust the spice level in your homemade pollo asado to meet your preference.

Absolutely! You can swap out the chicken for other meats like turkey, pork, or beef. The marinade goes well with most types of meat when roasting.

The amount of salt and pepper will depend on the size of the chicken used. A ratio of 2.5 teaspoons of salt and 2 teaspoons of black pepper per pound of roast would be ideal.

📖 Recipe

Keto pollo asado plated on cauliflower rice, garnished with fresh herbs.

Pollo Asado Recipe

Experience authentic Mexican flavor with our easy Pollo Asado Recipe – marinate, roast, and savor this keto-friendly chicken delight.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken roast
Prep Time: 5 minutes
Cook Time: 1 hour
Marinating Time: 4 hours
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 319kcal

Ingredients

  • 1 whole chicken spatchcocked
  • ¼ cup olive oil plus an extra tablespoon for roasting
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon or lime juice
  • 6-8 garlic cloves crushed
  • 1 tablespoon annatto powder or achiote powder
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • In a large bowl, mix together olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
  • Put the chicken in the bowl and massage the marinade thoroughly all over.
  • Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.
  • After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
  • Position the chicken skin-side up on a roasting rack placed over a baking sheet.
  • Lightly drizzle the chicken with around a tablespoon of olive oil.
  • Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.
  • Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.
  • The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.

Video

Nutrition

Nutrition Facts
Pollo Asado Recipe
Amount Per Serving
Calories 319 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 82mg27%
Sodium 411mg18%
Potassium 276mg8%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 348IU7%
Vitamin C 10mg12%
Calcium 44mg4%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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