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!

Cuban pollo asado on a plate with lime wedges
5 stars
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

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
ingredients for Cuban pollo asado
Whisk the oil, sour orange juice, garlic, complete seasoning, annatto, cumin, salt, + pepper. This is your marinade.
chicken pieces for pollo asado in a plastic freezer bag with mojo marinade and spices
Into a resealable freezer bag, add the chicken pieces and pour in the marinade.
chicken thighs and chicken drumbsticks marinating in mojo marinade in a zip lock bag
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.

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 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.
Cuban grilled chicken thighs with sweet plantains, rice and black beans on a white plate

Serving Suggestions

I can’t help but think about Pollo Tropical when it comes to what to serve with this Cuban roasted chicken. But my recipes are better. *wink wink*

Pollo asado is typically served with black beans and rice but you can absolutely pair it with arroz amarillo too if you want. Live a little!

4.86 from 14 reviews

Authentic Cuban Pollo Asado (Grilled or Roasted Chicken)

Cuban pollo asado is hands-down one of the easiest, most flavorful chicken recipes ever. Traditionally, it's roasted in the oven, but if you’re craving that smoky, charred goodness, you can throw it on the grill too! This pollo asado recipe is marinated in sour orange juice, garlic, annatto powder, and complete seasoning, with just 20 minutes of active prep.

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
 

  • In a bowl, whisk together the oil, sour orange juice, garlic, complete seasoning, annatto, cumin, salt and pepper to taste. This is your marinade.
  • 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.
  • 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 50-55 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 oven. Serve with white rice, black beans, and/or sweet plantains. Enjoy!

Notes

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!
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.
Serving: 1serving, Calories: 403kcal, Carbohydrates: 4g, Protein: 47g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 366mg, Potassium: 851mg, Fiber: 1g, Sugar: 3g, Vitamin A: 78IU, Vitamin C: 16mg, Calcium: 52mg, Iron: 2mg
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