Pollo asado marinade
Orange, lime and achiote with garlic and cumin, the golden marinade for juicy Mexican grilled chicken.
Make this once, then cook it into 31 different dishes.
- Time10 min
- LevelEasy
- Costabout £0.20 a head
- Makesabout 350 ml, enough for 3 batches of chicken for 4
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the orange juice, lime juice, achiote paste and vinegar in a blender. Blend for 30 seconds so the paste dissolves completely and there are no orange flecks left.
- 2
Add the oil, garlic, cumin, oregano, pepper and salt. Blend for 1 minute until smooth and a deep golden orange.
1 min - 3
Taste it on a spoon. It should be sharp, salty and fragrant, because it will soften once it sits on the chicken. Add a pinch more salt or a squeeze of lime if it tastes flat.
- 4
Before the marinade touches raw chicken, pour about 60 ml into a clean small container and keep it in the fridge to use as a sauce at the table.
- 5
To use, coat chicken with about 120 ml marinade per 700 g to 800 g chicken. Marinate in the fridge for 4 to 12 hours, then grill, barbecue or roast until the thickest part reaches 75°C and the juices run clear.
About pollo asado marinade
Pollo asado marinade is a citrus and achiote marinade for Mexican grilled chicken, made from orange and lime juice, achiote, garlic, cumin and oregano. It colours the chicken a deep orange gold and gives a sharp, savoury, slightly earthy flavour that is not hot.
In Mexico the citrus is traditionally sour orange (naranja agria), which is hard to find in the UK. A mix of fresh orange and lime juice, plus a little white vinegar, copies the sourness well. The achiote, made from ground annatto seeds, supplies the colour and an earthy, peppery depth.
It is best on bone in chicken thighs, spatchcocked whole birds and drumsticks cooked over charcoal or under a hot grill, then served with rice, beans and tortillas. It also suits prawns, pork chops and firm fish for 30 minutes, or sliced vegetables.
Tips
- Use chicken thighs or drumsticks on the bone. They stay juicy on a grill and the sugars in the orange juice char nicely at the edges.
- Score thick pieces of chicken with two or three deep cuts so the marinade gets in, and cook until the thickest part reaches 75°C and the juices run clear.
- Do not marinate chicken for more than 24 hours. The acid softens the surface and the meat turns mealy.
- Set aside a clean spoonful of marinade before it meets the raw chicken, and warm it as a sauce. If you want to use the used marinade, boil it hard for at least 5 minutes first.
- For heat, blend in one dried chile de árbol or a tinned chipotle in adobo. If it is too sharp, add a little extra orange juice.
Storing and freezing
Keeps in a covered jar in the fridge for up to 4 days because it contains fresh juice and garlic. Freeze in 120 ml portions for up to 3 months and thaw overnight in the fridge.
Dishes you can make with pollo asado marinade
Tacos de Pollo Asado (Grilled Chicken Tacos)
GFDFEFPollo Asado con Papas y Salsa Macha (Roast Chicken and Potatoes with Chilli Crunch)
GFDFEFTacos de Pollo Asado con Guacamole (Grilled Chicken Tacos)
DFEFNFPollo Asado con Pipián Verde (Grilled Chicken with Green Pipian)
DFEFNFWraps de Pollo Asado con Aguacate (Grilled Chicken and Avocado Wraps)
DFEFNFPollo Asado con Frijoles y Arroz Verde (Citrus Grilled Chicken Plate)
GFDFEFPollo Asado con Arroz Rojo (Citrus Achiote Chicken with Red Rice)
GFDFEFPollo Asado con Arroz Verde y Guacamole (Grilled Chicken Plate)
GFDFEFPollo Asado con Arroz Rojo y Frijoles (Mexican Grilled Citrus Chicken)
GFDFEFBurritos de Pollo Asado con Arroz Verde (Grilled Chicken Burritos)
DFEFNFQuesadillas de Pollo Asado con Salsa Verde (Chicken and Cheese Quesadillas)
GFEFNFTortas de Pollo Asado (Mexican Chicken Sandwiches)
EFNFQuestions
How long should I marinate chicken in pollo asado marinade?
Between 4 and 12 hours in the fridge is ideal. Even 2 hours gives good flavour. Over 24 hours the citrus makes the surface of the chicken soft and mealy.
Can I reuse the marinade as a sauce?
Only if you boil it hard for at least 5 minutes, because it has touched raw chicken. A safer way is to set aside a clean portion before you start and keep it in the fridge.
What can I use instead of achiote paste?
Use 1 tbsp sweet paprika and 1 tsp extra white vinegar. The colour is a little redder and the earthy flavour is milder, but the chicken still tastes great.
Is pollo asado marinade spicy?
No, the classic version is savoury and citrusy rather than hot. Blend in a dried chile de árbol or a tinned chipotle if you want heat.
Is it gluten free and vegan?
All the ingredients are gluten free, dairy free, egg free, nut free and vegan. Check the achiote paste label for added flour. It works on tofu, cauliflower and thick mushroom slices.
Can I use it on fish or pork?
Yes. Marinate pork chops for 4 to 8 hours. For prawns and fish use it for only 20 to 30 minutes, because the acid will start to firm the flesh.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.