Mexican
Pollo Asado
Bone-in chicken thighs marinate in achiote, pineapple juice, and garlic, then grill until the skin chars and the meat is cooked through. The chicken tastes smoky, tangy, and savory, with rice and crisp cabbage on the side.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Achiote and pineapple juice color the skin and add a tangy base.
- Bone-in thighs stay moist on a medium grill.
- Scallions go on at the end so they char without burning up.
- Raw cabbage keeps the plate bright next to the rich chicken.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir the achiote paste, pineapple juice, white vinegar, garlic, coriander, oregano, salt, smoked paprika, and vegetable oil into a marinade. Coat the chicken and let it sit 15 minutes.
- 2
Heat a grill to medium, about 400°F. If oil on the grates smokes, turn the heat off and let them cool before you continue.
- 3
Grill the chicken skin-side down, then flip, until the thickest part reaches 165°F, about 20 to 25 minutes. In the last 3 minutes, grill the scallions until they char.
- 4
Meanwhile, combine the rice and water in a saucepan. Simmer gently, around 200°F, until the rice is tender and the water is absorbed, about 18 minutes.
- 5
Rest the chicken 5 minutes, then slice the meat off the bone.
- 6
Serve the chicken with the rice, charred scallions, and shredded cabbage.
Pro tips
- Pat off extra marinade so the skin can brown instead of steam.
- Check the thigh near the bone, but do not let the thermometer touch the bone.
- If achiote paste is very thick, loosen it with the pineapple juice before rubbing.
Easy substitutions
- achiote paste
- 1 tablespoon tomato paste plus 1 teaspoon paprika
- pineapple juice
- orange juice
- green cabbage
- shredded lettuce
Storage and reheating
Storage
Refrigerate the chicken, rice, and cabbage in separate containers for up to 3 days.
Reheating
Reheat the chicken and rice in a covered skillet over medium heat until the chicken is hot, and serve the cabbage cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 432
- Protein
- 38 g
- Carbs
- 34 g
- Fat
- 16 g
- Fiber
- 2 g
Budget friendly · Grill, Stovetop · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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