Cuban Pollo Asado (Grilled or Roasted Chicken)
If you love juicy grilled or roasted chicken with loads of flavor, this Cuban pollo asado recipe is for you!
This is truly one of my favorite Cuban chicken dinners of all time. Ok, fine I like Cuban grilled chicken breasts too. Ha! Pollo Asado [pronounced: poh-yoh ah-sa-doh] is Spanish for “roasted chicken”.
This pollo asado recipe is prepared with a citrusy garlic marinade, complete seasoning, and annatto powder then roasted (or grilled) to charred perfection. This recipe is commonly made in Cuba, Puerto Rico, and other Caribbean islands.
Let’s upgrade your roasted chicken game!
5 star review
“Fabulous! I am Cuban and this is spot on. In fact, I am making it tonight following your recipe. Thank you for sharing. Using my cast iron skillet and it smells divine!”
—Maida
Why You’ll Love This Recipe
- Easy to make. This easy pollo asado recipe practically makes itself! The hardest part is waiting for it to marinate for 2 hours.
- Few ingredients. Don’t you just love recipes with a few, simple ingredients? You may already even have them in your kitchen as we speak.
- Grilled or Roasted. I love options! With this recipe, you can either grill the chicken on a BBQ or roast it in the oven. It will taste delicious no matter how you make it!
- Versatile. The beauty of simple chicken recipes is that you can serve them with just about anything from white rice, creamy mashed potatoes, salad, or roasted veggies.
- Bold Cuban Flavors. The homemade sour orange-garlic marinade is the true selling point here. It turns boring chicken into a juicy, delicious masterpiece!
Marinating The Chicken
This chicken recipe wouldn’t be Cuban if it wasn’t marinated with citrus, am I right?! Sour orange is what gives the chicken its flavor. We use this a lot so we always have that on hand. You can buy sour orange juice at your local grocery store.
You can also make your own using fresh limes, lemons, and oranges. All you need to make homemade naranja agria is:
- 1 cup of fresh orange juice
- 1/2 cup of fresh lemon juice
- 1/2 cup of fresh lime juice
Recommended For This Recipe
Food Thermometer
Food Thermometers are a MUST-HAVE to ensure you are eating and serving fully-cooked poultry and this one from OXO is my favorite because it is instant read and easy to clean.
Cooking Cuban Pollo Asado – 2 Ways
My favorite method for cooking pollo asado is on the grill so you can get those flavorful charred spots! But if you don’t have a grill, you can also make them in the oven.
On the Grill (or Barbeque)
- Preheat a grill to medium heat. Grill the chicken in direct heat, skin side down, for 5 minutes until slightly charred.
- Flip and cook the chicken in indirect heat, skin side up, for 30-35 minutes, keeping a close eye on the grill as the chicken can burn quickly. You can flip them over again, if necessary.
- When an instant-read thermometer reads 165°F internal temp in the thickest part of the chicken, it’s ready! Remove the chicken from the heat and serve.
Roasted In The Oven
- Preheat the oven to 350ºF. I like to cook the chicken in the oven low and slow to make sure it all cooks evenly.
- Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray.
- Place the chicken thighs on the rack about 1-2 inches apart. Bake for 50-60 minutes or until a food thermometer reads 165°F internal temp in the thickest part of the chicken.
- Broil on low for 5 minutes if you like that charred, golden brown skin on the chicken.
Serving Suggestions
I can’t help but think about Pollo Tropical when it comes to what to serve with this Cuban roasted chicken. Have you ever had their yuca fries with cilantro garlic sauce? OMG, so good. My recipes are better but I digress.
Here are my favorite sides for this pollo asado:
Storage Tips
If you have leftovers, you can transfer them to an airtight container and place them in the fridge for up to 3 days or, in the freezer in a freezer bag for up to 4 months.
Cuban Pollo Asado (Grilled or Roasted Chicken)
Ingredients
- 1/3 cup neutral oil
- 3/4 cup sour orange juice, naranja agria
- 4 cloves garlic, minced (or more if your heart desires!)
- 2 tablespoons complete seasoning
- 1 1/2 teaspoons annatto powder for color
- 1/2 teaspoon ground cumin
- Salt + pepper to taste
- 4 lbs bone-in, skin-on chicken thighs, (and/or chicken drumsticks)
Instructions
- Into a resealable freezer bag, add the chicken pieces and pour in the marinade. Toss and massage the chicken pieces really well with the marinade. Place the resealable bag in the fridge to marinate for 2 hours or up to overnight.
To Grill or Barbeque The Chicken
- Preheat a grill to medium heat. Remove the chicken from the marinade.
- Grill the chicken, skin side down, for 5 minutes until slightly charred.
- Flip and cook the chicken in indirect heat, skin side up, for 30-35 minutes, keeping a close eye on the grill as the chicken can burn quickly. You can flip them over again, if necessary. When a food thermometer reads 165°F internal temp in the thickest part of the chicken, it’s ready!
To Roast The Chicken In The Oven
- Preheat the oven to 350ºF. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Set aside.
- Place the chicken thighs on the rack about 1-2 inches apart. Bake for 50-60 minutes or until a food thermometer reads 165°F internal temp in the thickest part of the chicken.
- Broil on low for 5 minutes if you like that charred, golden brown skin on the chicken.
- Remove the chicken from the heat. Serve with white rice, black beans, and/or sweet plantains. Enjoy!
AWESOME, ABSOLUTELY AWESOME!
So happy you loved it!!!
When cooking the chicken in the oven. Do you turn them like when you do them on the grill?
You don’t have to but you can if you want!
I used this recipe to cook this Chicken Asada and it was absolutely delicious!!!
So happy to hear that, Natalie! Thank you!
Fabulous!! I am Cuban and this is spot on. In fact, I am making it tonight following your recipe. Thank you for sharing. Using my cast iron skillet and it smells divine!
I’m SO happy you loved it!