Mexican · Dinner

Citrus pollo asado

Name: Citrus pollo asado
Prep time: 25 min
Cook time: 50 min
Total time: 5 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 whole chicken, 4 to 4 1/2 pounds; 1/3 cup fresh orange juice; 1/3 cup fresh lime juice; 3 tablespoons neutral oil, plus more for the grate; 2 ounces achiote paste; 6 garlic cloves, finely grated; 2 teaspoons kosher salt; 1 teaspoon dried Mexican oregano; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 12 warm corn tortillas; 1 cup pico de gallo; 3 limes, cut into wedges

Spatchcocked chicken marinated in sour citrus, achiote, garlic, and Mexican oregano, charred skin-side down and finished over indirect grill heat.

About 5 hr 25 minTotal

About 1 hr 15 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Any sound outdoor grill works; a hot cast-iron skillet is the indoor fallback.
Best everyday gas grill
Weber Spirit E-310 Gas Grill · 1500788
View at Amazon
Another workable path: Any sound outdoor grill works; a hot cast-iron skillet is the indoor fallback.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the Recipe's direct-heat grilling method, three-burner control, primary cooking area, cast-iron grates, current Weber part 1500788, warranty, ownership burden, and exact Amazon identity. Kwilt has not cooked on this grill.
Weber Spirit E-310 Gas Grill · 1500788: Three independently ignited burners and 360 square inches of primary grate space provide enough controllable direct heat for a family batch of burgers without requiring a larger premium grill. Trade-off: It is a major purchase, requires outdoor space and a separately purchased propane tank, and gas does not provide the same smoke character as charcoal.
Another workable path: Use any safe outdoor grill with enough clean grate area for uncrowded burgers, or cook them in batches on a preheated cast-iron skillet indoors.
Sources
Weber Spirit E-310 specifications
Weber model 1500788 parts registry
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 whole chicken, 4 to 4 1/2 pounds
1/3 cup fresh orange juice
1/3 cup fresh lime juice
3 tablespoons neutral oil, plus more for the grate
2 ounces achiote paste
6 garlic cloves, finely grated
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
12 warm corn tortillas
1 cup pico de gallo
3 limes, cut into wedges

Instructions

Cut out the backbone, flatten the breastbone, and tuck wing tips. Blend citrus, oil, achiote, garlic, salt, oregano, cumin, and pepper. Rub over and under skin; refrigerate 4 hours.
Prepare a with medium-high direct and indirect zones. Clean and oil the grate. Remove chicken from marinade, discard marinade, and blot excess surface liquid.
Grill skin-side down over direct heat, moving to avoid flare-ups, until deeply marked, 5 to 8 minutes. Turn and move to indirect heat, legs toward the hotter side.
Cover and cook until breast reaches 165°F and thighs 175°F, 30 to 40 minutes. Return briefly to direct heat only if skin needs color.
Rest 10 minutes, carve, and serve with tortillas, pico de gallo, and lime.

MexicoMexican regional and household cooking

From the table

About this recipe

Pollo asado names many Mexican grilled-chicken expressions rather than one national formula. Achiote belongs to some regional and household branches, while others rely on different chile, citrus, and spice balances.

Pollo asado has many Mexican regional and household expressions; achiote is common in some branches but not universal. This version intentionally chooses the achiote-sour-citrus branch. Equal orange and lime approximate bitter Seville orange, while a four-hour cap protects texture. This Kwilt version follows the reviewed household adaptation: Choose a named achiote-citrus branch, spatchcock for even grilling, and combine direct-then-indirect cooking with separate breast and thigh endpoints.

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