Pollo Yucateco Asado (Yucatán-Style Grilled Chicken)

5.0
(3)
3 Reviews

These juicy grilled chicken thighs are marinated in achiote powder and spiced orange juice, giving them a peppery and sweet aroma.

By Bricia Lopez
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Pollo Yucateco Asada (Yucatán-Style Grilled Chicken)
Photo:

Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva
Active Time:
45 mins
Total Time:
3 hrs
Servings:
6 servings

Stained red with sweet and peppery achiote (also labeled annatto) powder, these juicy chicken thighs are deeply seasoned with oregano, orange juice, and warm spices. Start with whole spices, and toast them before grinding to release oils and amplify their flavor. Set up two zones on the grill by pushing hot coals to one side to create an oven effect on the unlit side when covered. This ensures that the chicken cooks through while preventing excess charring and flare-ups. Achiote powder, made from the seeds of achiote trees grown in South and Central America, adds a bright red color and sweet, peppery flavor. Look for it at Latin American grocery stores.

Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 teaspoons dried Mexican oregano

  • 1/4 teaspoon cumin seeds

  • 1 clove whole clove

  • 1 whole allspice

  • 3 large oranges

  • 1/4 cup white vinegar

  • 2 1/2 tablespoons achiote powder (see Note)

  • 2 tablespoons olive oil

  • 1 1/2 tablespoons fine sea salt

  • 1 1/2 teaspoons ground white pepper

  • 1 1/2 teaspoons garlic powder

  • 6 medium (about 8 ounces) bone-in, skin-on chicken thighs, patted dry

  • Warm tortillas, pickled onions, and salsa, for serving

Directions

  1. Toast oregano, cumin seeds, clove, and allspice in a small skillet over medium until fragrant, about 2 minutes. Pulverize toasted spices using a molcajete or a spice grinder until finely ground. Juice 2 oranges to yield 1/3 cup juice. Cut remaining orange crosswise into 1/4-inch-thick slices; set orange slices aside.

  2. Whisk together ground toasted spices, reserved 1/3 cup orange juice, vinegar, achiote powder, oil, salt, white pepper, and garlic powder in a medium bowl until well combined. Combine chicken, orange slices, and vinegar-spice mixture in a large ziplock bag. Seal bag; shake to mix, and gently massage marinade into chicken. Chill at least 2 hours or preferably overnight (up to 12 hours).

  3. Remove ziplock bag from refrigerator, and let stand at room temperature while grill preheats. Preheat one side of a gas grill to high (450°F to 500°F), or push hot coals to one side of a charcoal grill.

  4. Remove chicken and orange slices from marinade, letting excess marinade drip off. Set orange slices aside. Discard marinade. Place chicken thighs, skin side down, on lightly oiled grates over lit side of grill. Grill, covered, until skin develops grill marks, about 3 minutes. Flip chicken, and grill, covered, until chicken is lightly charred, about 3 minutes. Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 20 minutes. Transfer chicken to a platter, and let rest 5 minutes.

  5. While chicken rests, place orange slices on oiled grates over lit side of grill. Grill, uncovered, until orange slices are lightly charred, about 3 minutes per side. Serve chicken and orange slices with warm tortillas, pickled onions, and salsa.

Note

Achiote powder, made from the seeds of achiote trees grown in South and Central America, adds a bright red color and sweet, peppery flavor. Look for it at Latin American grocery stores.

Suggested pairing

Rich, citrusy white wine: Three by Wade Chenin Blanc

Note

This recipe is adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez with Javier Cabral

Related Articles

Grilled Tandoori-Style Chicken Drumsticks
Grilled Tandoori-Style Chicken Drumsticks
50 mins
Grilled Red Curry Chicken
Grilled Red Curry Chicken
45 mins
Feta Brines Chicken Thighs
Feta-Brined Grilled Chicken
4 hrs 35 mins
Smoked Chicken Drumsticks with Coriander
Smoked Chicken Drumsticks with Coriander
1 hr 30 mins
Tangy Sort-Of Jerk Chicken
Tangy Sort-Of Jerk Chicken
2 hrs
Yucatán Chicken with Orange-Guajillo Glaze
Yucatán Chicken with Orange-Guajillo Glaze
3 hrs
Tea-Smoked Roast Chickens
Tea-Smoked Roast Chickens
3 hrs
Big Bob Gibson’s Chicken with White Barbecue Sauce. Photo © Marcus Nilsson
Big Bob Gibson's Chicken with White Barbecue Sauce
50 mins
Whole Grilled Chicken with Wilted Arugula
Whole Grilled Chicken with Wilted Arugula
1 hr
Skillet Chicken with Greek Potatoes and Feta
Hot Honey Chicken Thighs with Lemon-Oregano Potatoes
1 hr 5 mins
Chicken, Potatoes, and Leeks with Pine Nut Gremolata
Chicken, Potatoes, and Leeks with Pine Nut Gremolata
1 hr 15 mins
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Citrus and Fennel Chicken with Olives and Calabrian Chiles
1 hr 20 mins
Lemon Pepper chicken Thighs with Potatoes
Roasted Lemon Pepper Chicken Thighs with Potatoes
55 mins
Chicken Adobo Inspired Ramen
Chicken Adobo-Inspired Ramen 
9 hrs
Zesty Braised Chicken with Lemon and Capers
Zesty Braised Chicken with Lemon and Capers
1 hr 30 mins
Chicken with Black Limes
Chicken with Black Limes
1 hr 50 mins