Hey there foodies! Today I’m super excited to dive into one of my absolute favorite dishes – asado chicken! If you’ve never heard of it before you’re in for a treat. And if you have, well, maybe I can share some new insights that’ll make your next asado chicken even more delicious.
What is Asado Chicken, Really?
Asado chicken is basically grilled or roasted chicken that’s heavily infused with rich smoky flavors. But it’s not just any grilled chicken – it’s a culinary cornerstone in many cultures! The word “asado” actually comes from the Spanish word “asar” which means “to roast.”
But here’s the thing – asado chicken isn’t just one specific dish. It’s more like a family of dishes with different interpretations depending on where you are in the world. The specific spices, marinades, and cooking techniques vary dramatically from region to region, especially between South America and the Philippines.
So when someone says “asado chicken” they could be talking about several different dishes! Let’s break down the main types so you don’t get confused
Different Types of Asado Chicken Around the World
South American Asado Chicken
In South America, particularly Argentina and Uruguay, asado chicken is all about simplicity and quality. These folks believe in letting the natural flavors of the chicken shine through, enhanced by smoke and minimal seasoning.
Key characteristics:
- Simple seasonings (often just salt and pepper)
- Slow-cooked over embers (parrilla) or wood fire
- Minimal marinades, if any
- Focus on high-quality chicken
South American asado is typically served with chimichurri sauce (a blend of parsley, garlic, oregano, olive oil, and vinegar), crusty bread, and salads. It’s a celebration of flavor in its purest form!
Mexican Pollo Asado
Mexican pollo asado is what many people in the US are familiar with. It’s smoky, juicy, and has that signature deep red color from achiote. The marinade typically includes:
- Citrus juices (orange, lime)
- Achiote powder or paste
- Garlic
- Mexican oregano
- Cumin
The chicken is marinated for hours (sometimes overnight), then grilled to perfection. The result is chicken that’s ridiculously flavorful, with a beautiful char on the outside and juicy meat inside.
Filipino Asado Chicken
Now this is a whole different ballgame! Filipino asado chicken offers a sweet and savory flavor profile heavily influenced by Chinese cuisine. Unlike the grilled versions above, it’s braised or simmered in a soy sauce-based marinade.
Key characteristics:
- Soy sauce as the primary flavor
- Vinegar for tanginess
- Garlic, bay leaves, and peppercorns
- Sugar or other sweetener for balance
- Braised cooking method (not grilled)
Filipino asado is typically served with steamed rice and pickled vegetables (atchara). The contrast between the rich, dark sauce and the tangy pickles is simply chef’s kiss.
The Art of Asado: More Than Just Grilling
Here’s what makes asado special – it’s not just a cooking technique, it’s a whole experience! Whether you’re making South American, Mexican, or Filipino asado chicken, the core principles stay the same:
- Using quality ingredients
- Taking time with the cooking process
- Sharing the meal with friends and family
The skill comes in balancing the flavors, achieving the perfect level of doneness, and creating an unforgettable culinary experience. It’s about the process as much as the result.
How to Make Amazing Pollo Asado at Home
I’ve made pollo asado (Mexican-style) so many times I’ve lost count! After tons of testing and tweaking, here’s my foolproof method:
The Marinade (The Secret to Great Flavor)
The marinade is where all the magic happens! Here’s what you’ll need:
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup oil (grapeseed or vegetable)
- 2-3 cloves garlic
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 ounces achiote powder (THIS IS KEY!)
- 2 teaspoons onion powder
- 2 teaspoons salt
Just toss everything in a blender and blend until smooth. No chopping, no whisking – just blend and done!
The Process
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Marinate the chicken: Pour the marinade over chicken thighs (boneless, skinless work great) in a bowl or ziplock bag. Marinate for at least 2 hours, but overnight is WAAAY better!
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Preheat your cooking surface: You can use a grill pan over medium-high heat or an outdoor grill preheated to about 350°F.
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Grill the chicken: For a grill pan, cook about 3-5 minutes per side. For an outdoor grill, about 20-30 minutes total with the lid closed, flipping once halfway. The chicken is done when it reaches an internal temp of 165-175°F.
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Rest before cutting: Let the chicken rest for about 5 minutes before slicing. I know it’s hard to wait when it smells so amazing, but this keeps all those delicious juices inside the meat!
Pro Tips for Perfect Asado Chicken
After making this dish approximately a bazillion times, I’ve picked up some tips:
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Don’t skip the achiote! This is what gives pollo asado that signature deep red color and earthy, citrusy flavor. It’s not just for show, it’s the reason your chicken tastes authentic.
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Use chicken thighs if possible – They’re juicier, more forgiving, and just work better for grilling. Boneless, skinless is my go-to.
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Marinate longer if you can – Two hours works, but overnight? That’s where the magic happens. The citrus tenderizes the chicken and makes it ridiculously flavorful.
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Let it rest – I know I already said this, but it’s so important! Give the juices time to redistribute before cutting.
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Use a meat thermometer – No guesswork, no dry chicken, no regrets.
Serving Suggestions
Asado chicken is super versatile! Here are my favorite ways to serve it:
- Tacos: Slice it up and serve in warm corn tortillas with onion, cilantro, and a squeeze of lime.
- Burrito bowls: Pile it on rice with black beans, salsa, guac, and maybe a fried egg if you’re feeling fancy.
- Salads: Chop it up and toss into a southwest-style salad with corn, avocado, and a creamy lime dressing.
- On its own: Just you, a fork, and no shame. (This is often my approach!)
My family goes CRAZY for this chicken. My husband would eat it three times a week if I let him, and our dogs basically become chicken security guards the moment it hits the grill!
Common Questions About Asado Chicken
What’s the difference between asado chicken and regular grilled chicken?
Asado chicken distinguishes itself through specific preparation methods and flavor profiles, especially those associated with South America, Mexico, or the Philippines. While grilled chicken is a broad term for any chicken cooked over direct heat, asado chicken follows specific regional traditions and flavor profiles.
Can I use any type of chicken for asado?
Yes, but bone-in, skin-on pieces or a whole chicken work best. The bones and skin contribute to the overall flavor and moisture during cooking. Thighs and drumsticks are particularly well-suited for South American asado, while any cut can be used for Filipino asado since it’s braised.
What’s the best wood for South American asado chicken?
Hardwoods like oak, mesquite, hickory, or fruit woods (apple, cherry) are excellent choices. Avoid softwoods like pine, which can give a bitter taste. Each wood imparts a different flavor – mesquite is strong and bold, while fruit woods provide a more subtle, sweeter smoke.
Can I make asado chicken in the oven?
Absolutely! While grilling gives that unique smoky flavor, oven-baked asado can still be delicious. For Mexican or South American style, roast at about 425°F for 25-30 minutes or until the chicken reaches the proper internal temperature. For Filipino asado, braise it in a Dutch oven or covered baking dish.
Is there a vegetarian version of asado?
While technically asado refers to cooking meat, you can adapt the flavors and techniques to vegetarian dishes. Try grilling portobello mushrooms or vegetables with chimichurri marinade for a South American feel. Or braise tofu or veggies in a soy sauce-based sauce similar to Filipino asado.
Final Thoughts
Asado chicken isn’t just a dish – it’s a celebration of flavor and tradition. Whether you’re drawn to the simplicity of South American asado, the bold flavors of Mexican pollo asado, or the sweet-savory profile of Filipino asado, there’s a version that’ll make your taste buds dance!
So fire up that grill (or heat up that pan), grab some chicken, and get ready to experience one of the most flavorful chicken dishes on the planet. Trust me, once you go asado, you’ll never want to go back to plain grilled chicken again!
What’s your favorite way to prepare asado chicken? Drop a comment below – I’d love to hear your tips and tricks!
Why I love this recipe
- Oven and grill options. While we prefer to roast our pollo, I also tested it on the grill and oven.
- Easy. Just marinate the chicken and let it bake in the oven.
- Perfect texture. It’s crisp and lightly charred on the outside yet tender in the center.
- Leftover and freezer-friendly. I love to meal prep this asado recipe, and it’s easy to make extra and freeze it for another day.
- Perfect for hosting. There’s no more work to make this dish than air fryer chicken thighs, yet it’s more impressive for feeding a crowd.
- Chicken thighs. I prefer skin-on and bone-in chicken thighs for this recipe as it yields the juiciest results. If you’d rather use boneless chicken thighs or chicken breasts, reduce the cooking time.
- Citrus juices. I used lime juice and orange juice. Freshly squeezed juice is preferred but not necessary.
- Olive oil. To give the chicken a crust.
- Vinegar. For zesty flavor and tang. I prefer white vinegar or apple cider vinegar.
- Achiote paste. Achiote paste is a condiment blending ground achiote seeds with other spices. It has a sweet, smoky, and peppery flavor, and it gives the chicken its red color. I can find the paste at most grocery stores, but if you can’t, make some using my recipe in the recipe card or use 4 tablespoons of achiote powder.
- Garlic. Use either freshly minced garlic or bottled garlic over the powdered stuff.
- Mexican spices. I used a blend of Mexican oregano, ground cumin, black pepper, onion powder, and salt.