Last Updated on June 20, 2024 by Carne Diem
Protein:
Origin: Mexican, North American
Method: Grill
Jump to RecipeThis chipotle marinated chicken is some of the best grilled chicken you will ever try. This Mexican Pollo Asado recipe is made with chicken marinated in sour orange, chipotle, achiote and spices, and then grilled until tender and juicy.
I first fell in love with Mexican style grilled chicken while doing research for my post on The Best Tacos in Kansas City. Restaurants like El Pollo Rey and El Pollo Guasave served up juicy grilled chicken that had been perfectly marinated in a delicious mixture of citrus juices and spices and grilled perfectly on a wood fire grill. After several variations I have finally come up with a version that I am proud to share. Juicy and flavorful chicken halves are marinated in a sour orange and chipotle marinade before hitting the grill.
Table of contents
What is Pollo Asado al Carbon?
Also known as Mexican charcoal chicken, this dish is famous across Mexico. Typically, whole or half chickens are marinated and then roasted or cooked over a live fire or on a charcoal grill. The smoky Mexican grilled chicken is typically served with corn tortillas, grilled onions, and other toppings and frequently eaten as a taco filling.
Making the Pollo Asado al Carbon
To make the Mexican charcoal chicken you will need make a flavorful pollo asado marinade, prep and marinate your chicken and then cook it on your grill.
Prepping chicken for Mexican grilled chicken
We like to do whole chicken halves for our pollo asado. Typically, we break down whole chickens as this tends to be the most cost-effective method. You can, however, just cook chicken halves or even make the recipe with any individual cut of chicken, you will just have to adjust the cooking time. We have found that bone-in pieces of chicken like bone-in chicken thighs or bone-in breasts works better than boneless pieces of chicken. We try to use chickens that have not been injected with a brining solution.
For more great chicken recipes on your grill or smoker, check out our Spatchcock Chicken, Grilled Chicken Spiedini, Smoked Dry Rubbed Chicken Wings, Grilled Jamaican Jerk Chicken, and Smoked Fried Chicken.
Prepare the Marinade for the Chipotle Marinated Mexican Chicken
To make the marinade for the Pollo al Carbon you will need achiote paste, chipotle pepper in adobo, oregano (preferably Mexican oregano), sour orange juice, Kosher salt, and Adobo seasoning.
Blend all of the marinade ingredients until smooth. Reserve 1 cup of the marinade for basting the chicken and place in a small bowl in the refrigerator. Use the leftover chipotle in adobo peppers to make some Mahi Mahi Tacos with Chipotle Crema and Mango Salsa or in your favorite recipe.
Adobo seasoning is a seasoning salt that can be found in the Mexican food isle of most grocery stores or in any Latin market. Adobo is an all-purpose seasoning consisting of salt, black pepper and Mexican spices.
Marinate the chicken halves with the remaining marinade and place in the refrigerator for 4-8 hours. I would not recommend going much longer than overnight with the marinade as the citrus can the chicken rubbery if left to marinate too long.
What is achiote paste?
Achiote paste is a reddish paste made from annatto seeds. Achiote imparts a subtle earthy and slightly bitter flavor to foods and gives many Mexican dishes their classic red-orange color. It can be found in most Latin markets or can be purchased on Amazon for a reasonable price.
Substitutes for Sour Orange
Typically, you can find sour orange juice in most Latin markets. If you can't find sour orange juice locally, you can substitute 5 parts orange juice and 1 part lime juice. Sour Orange is also available on Amazon for a reasonable price.
Making the Pollo Asado on your BBQ grill
When you are ready to cook, heat your grill to medium high heat, about 400 degrees. Set up for direct and indirect heat. Remove the chicken from the pollo asado marinade and discard all of the used marinade.
Traditionally Pollo Asado al Carbon is cooked over charcoal or wood, but feel free to use your favorite BBQ grill. We have made some mouthwatering grilled Mexican chicken on our Yoder Pellet grill as well as our Breeo firepit, and others have described success making the grilled chicken on a gas grill or pellet grill.
We like to keep our basting liquid warm on the grill. If you do not have room to do this, be sure to warm the basting liquid before you use it. Don't baste with cold liquid.
Cook the chicken over indirect heat. Flip and baste the chicken about every 15 minutes. After about 45 minutes, move the chicken to the side of the grill with direct heat. We like this method as you are able to get more of the great smoky flavor on the chicken before moving to direct heat get that perfectly crispy skin.
Continue to flip and baste the chicken every 5-7 minutes until cooked. Chicken is done when the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh. While dark meat is safe to eat at 165, it is better cooked to at least 180 degrees to give the connective tissues in the meat a chance to fully break down. Depending on the size of the chicken, cook time is typically 60-75 total minutes.
Be sure to check out more of our favorite Mexican foods cooked on your grill or smoker or Dutch oven:
- Trompo Al Pastor Tacos on Your Grill
- Beer Braised Beef Cheek Barbacoa
- Carne Asada Street Tacos
- Cochinita Pibil on your Grill or Smoker
- Authentic Michoacan-Style Pork Carnitas
- The Best Dutch Oven Mexican Steak Picado Recipe
- Traditional Dutch Oven Lamb Birria
What to Serve with Mexican Charcoal Chicken
Serve up your Pollo Asado al Carbon with some warm fresh tortillas, grilled or pickled onions, jalapenos, and fresh salsa verde or pico de gallo.
The grilled Mexican chicken also pairs well with Mexican rice, Charro Beans With Hickory Smoked Bacon, Best Fresh Guacamole, or Puerto Rican Arroz Con Gandules: Rice with Pigeon Peas. Wash it down with some spicy Mango Habanero Margaritas or a Mezcal Paloma.
The chipotle marinated grilled chicken can be eaten as a standalone meal or used as a taco filling, served in warm tortillas.
Frequently Asked Questions
Pollo asado al carbon is translated to grilled chicken over charcoal. This tasty dish of marinated grilled chicken is popular across Mexico.
White meat should be cooked to an internal temperature of 165 degrees. Dark meat is more tender if cooked to at least 185 degrees, but it is also safe to eat at 165 degrees.
The Mexican grilled chicken is best reheated by wrapping leftovers in foil and reheating in a 350 degrees oven. Reheat for about 15-20 minutes or until heated back through.
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📖 Recipe
Pollo Asado al Carbon
Ingredients
- 4 Chicken Halves
Marinade and Basting Sauce
- 1 Can Chipotle Peppers in Adobo
- 3 Cups Sour Orange Juice or 2.5 cups Orange Juice and 0.5 Cups Lime Juice
- 1.5 Ounces Achiote Paste
- 2 teaspoons Oregano
- 1 teaspoon Adobo Seasoning
- 1 teaspoon Salt
Instructions
- Blend all of the marinade ingredients until smooth.
- Reserve 1 cup of the marinade for basting the chicken and place in the refrigerator.
- Marinate the chicken halves with the remaining marinade and place in the refrigerator for 4-8 hours.
- Heat your grill to medium high heat, about 400 degrees. Set up for direct and indirect heat.
- Cook the chicken over indirect heat. Flip and baste the chicken about every 15 minutes. After about 45 minutes, more the chicken to the direct heat.
- Continue to flip and baste the chicken every 5-7 minutes until cooked. Chicken is done when the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Depending on the size of the chicken cook time is typically 60-75 total minutes.
Jim
Great
Carrie Robinson
That marinade sounds absolutely amazing! Can't wait to try this recipe soon. 🙂
Beth
I absolutely love grilled chicken, and I'm always looking for new and delicious ways to make it. I can't wait to give this zesty recipe a try.
Dana
The smoky flavor that marinade infuses this chicken with is absolutely awesome. And the chicken is so juicy! This is the perfect summer recipe.
Carne Diem
Awesome! Glad you enjoyed it.
Shadi
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
Carrie
The homemade sauce is to die for. Thank you for this yummy recipe, my family loved it.
Mad
Does anyone have alternate instructions on how to bake this dish in the oven?
Carne Diem
I have not made this in the oven before, but if I were to attempt it, I would recommend searing the chicken in a heavy bottomed skillet or cast-iron pan, then basting the chicken and finishing it in the oven. Cook until the breast is 165 degrees.