Pollo Asado

A close up of an asado chicken on a gray plate against a white background ready to serve

5 from 16 votes

Smoky, tangy, spicy and tasty, this marinated and roasted latin Pollo Asado is the most flavorful and moist tender chicken recipe!

Prep Time15

Cook Time1 15

Chill Time in Refrigerator8

Total Time9 30

Course: Main Course

Cuisine: latin, Spanish

Servings: servings

Calories: 418kcal

Author: Jocelyn Delk Adams

Ingredients

1 whole chicken 3 1/2-4 lb, giblets removed, patted dry with paper towels
4 tbsp apple cider vinegar can also use white
1 tbsp mild cayenne pepper hot sauce like Frank's RedHot
2 tsp kosher salt
1/2 tbsp ground oregano
1 tsp ground annatto or sweet paprika
1 tsp garlic powder
1/2 tsp ground cumin

Instructions

Place the chicken in a large container and rub the vinegar and hot sauce all over it, inside and out.
In a small bowl, combine the salt, oregano, annatto, garlic powder and cumin, and season the chicken inside and out with the mixture to evenly coat (it's best to wear gloves so you don't stain your hands). Refrigerate for 8 to 24 hours.
When ready to roast the chicken, preheat the oven to 450 degrees.
Transfer the chicken, breast side up, to a roasting pan with a rack, or a large rimmed sheet pan.
Roast the chicken with the legs toward the back of the oven until it starts to brown, about 20 minutes.
Reduce the oven temperature to 350 and continue cooking until the juices run clear when the thigh is pierced with a knife, or when the internal temperature between the thickest part of the leg and the thigh is 165, 45 to 55 minutes more.
Let the chicken stand uncovered for 10 minutes before carving. Serve with or without the skin.

Notes

TIP: Looking for a creative way to use those leftovers? Try shredding the meat and serving it alongside corn tortillas, cilantro, lime and a bit of sour cream or salsa for a family Taco Tuesday!

Nutrition