Cuban Pollo Asado (Grilled or Roasted Chicken)

This is truly one of my favorite Cuban chicken dinners of all time! I’ve lost count of the number of times I had this dish growing up.

Add some maduros and arroz con frijoles and, you’ll have the Cuban-inspired meal of your dreams!

This pollo asado recipe is made with a fresh citrusy garlic marinade, complete seasoning, and annatto powder which I mean… can’t get more authentic than that!

Now, Cubans typically make pollo asado in the oven, however, if you love that smoky, charred feel, you can absolutely grill it instead. Instructions for both cooking methods are in the recipe below.

Let’s upgrade your roasted chicken game!

Marinating The Chicken

First things first, you can use any part of the chicken for pollo asado. Personally, I love me some juicy chicken thighs because they’re so flavorful. Chicken drumsticks work too.

Typically, we leave chicken breasts for pollo a la plancha (Mami’s grilled chicken recipe is the best in the land, trust me).

Now, this roasted 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 mojo marinade using fresh lemons & limes, 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

How To Make Pollo Asado – 2 Ways

While traditionally baked, Cuban pollo asada can also be grilled for a smoky, charred finish. Up to you!

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.

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.