Entree: Mexico – Nuevo Leon (Northern Mexico) – Pollo Asado

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 8 bone-in, skin-on chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 1 cup (240 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced (approx. 12 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano
- 1–2 tbsp (8–16 g) ancho chile powder (adjust to heat preference)
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) honey
- 1/4 cup (15 g) chopped fresh cilantro (for finishing)
- 1.5 lb (680 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) kosher salt (for potatoes)
- 1/2 tsp (1 g) smoked paprika (for potatoes)
- 8 medium spring onions / cebollitas, trimmed (approx. 8 oz / 225 g)
- 8–10 corn tortillas
- Pico de gallo:
  - 2 medium tomatoes, diced (about 10 oz / 280 g)
  - 1/2 small white onion, finely diced (about 3 oz / 85 g)
  - 1 jalapeno, seeded and minced
  - 2 tbsp (30 ml) lime juice
  - 2 tbsp (8 g) chopped cilantro
  - 1/2 tsp (3 g) kosher salt
- Optional: lime wedges for serving

Instructions

Short Description:
Bone-in chicken marinated in bright citrus and warm Mexican spices, grilled over high heat and served with charred spring onions, roasted potatoes, pico de gallo, and warm tortillas for a complete Northern-Mexican meal.

Regional Notes:
This Nuevo Leon (Northern Mexico) version emphasizes a citrus-forward marinade (orange and lime) with cumin and ancho chile for smoky warmth, then grilling over charcoal or mesquite for a direct-fire char typical of the north. Unlike coastal or Yucatan styles, it uses bold, smoky chilies and citrus rather than achiote or heavy tropical flavors.

1. Make the marinade: In a bowl combine orange juice, lime juice, 1/4 cup (60 ml) olive oil, minced garlic, 2 tsp (10 g) salt, 1 tsp (2 g) pepper, cumin, oregano, ancho chile powder, smoked paprika, Worcestershire sauce, and honey. Stir until blended.
2. Reserve 1/4 cup (60 ml) of the marinade in a small saucepan (do not mix with raw chicken). Place the remaining marinade in a large zip-top bag or nonreactive bowl, add the chicken pieces, press out air, and refrigerate 2–12 hours (overnight for best flavor).
3. Prepare sides while chicken marinates: toss halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt, and 1/2 tsp (1 g) smoked paprika. Parboil potatoes 8–10 minutes until just fork-tender, drain and set aside.
4. Make pico de gallo: combine diced tomatoes, onion, jalapeno, 2 tbsp (30 ml) lime juice, 2 tbsp (8 g) cilantro and 1/2 tsp (3 g) salt. Refrigerate until serving.
5. Preheat grill for two-zone cooking: direct high heat on one side (medium-high, about 400–450°F / 200–230°C) and medium/indirect heat on the other. If using charcoal, allow white-hot coals on one side for searing.
6. Bring reserved marinade to a boil in the saucepan for 3–4 minutes to make a safe basting glaze; reduce heat and keep warm, or simmer briefly until slightly thickened. Discard any leftover marinade that touched raw chicken.
7. Grill the potatoes: place parboiled potatoes in a cast-iron skillet or foil packet, set over indirect heat, and grill 20–25 minutes, turning once, until golden and tender. Transfer to a platter and keep warm.
8. Start grilling chicken skin-side down over direct heat for 6–8 minutes to crisp and color the skin. Move pieces to indirect heat, cover (if grill has a lid), and cook 20–30 minutes more, turning every 6–8 minutes and basting occasionally with the warmed reserved glaze, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
9. In the last 6–8 minutes of cooking, place spring onions (cebollitas) directly over the hottest part of the grill and char until tender and blackened in spots, turning once (about 4–6 minutes total). Warm tortillas on the grill for 20–30 seconds per side.
10. Remove chicken from the grill and let rest 5 minutes. Sprinkle chopped cilantro over the chicken and arrange with grilled cebollitas, roasted potatoes, warm tortillas, and pico de gallo. Serve with lime wedges.
11. To serve: offer tortillas so diners can make tacos with chicken slices, potatoes, cebollitas and pico, or plate chicken with potatoes and salsa for a composed entree.