Trader Joes Pollo Asado Recipe

This juicy, charred Trader Joes Pollo Asado Recipe is made with chicken thighs, fresh citrus juice, and warm spices, and ready in 40 minutes. The marinated meat hits the hot grill, creating caramelized edges while keeping the inside perfectly tender. I started making this copycat version when my local store ran out, and it tastes remarkably authentic.

Better Than Takeaway

I used to buy the pre-packaged version every week for quick taco dinners. Then I realized how simple the marinade was to recreate from scratch.

My first attempt lacked that bright red color and earthy depth. Adding a little achiote powder was the lesson I needed to get the authentic look and flavor.

Trader Joes Pollo Asado Recipe Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 cloves garlic, minced
• 1 tbsp achiote powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Trader Joes Pollo Asado Recipe

1. Mix the marinade: In a large bowl, whisk together the olive oil, orange juice, lime juice, garlic, achiote powder, cumin, oregano, salt, and pepper.
2. Coat the chicken: Add the chicken thighs to the bowl, tossing well to ensure every piece is completely coated. Let it rest for at least 30 minutes.
3. Preheat the pan: Heat a large cast-iron skillet or grill pan over medium-high heat until very hot.
4. Cook the chicken: Place the chicken in the skillet in a single layer. Cook for 6 to 7 minutes per side until deeply charred and the internal temperature reaches 165°F.
5. Rest and slice: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Recipe Tips

• Don’t skip the citrus: Fresh orange and lime juices tenderize the meat and provide that signature tang.
• Use chicken thighs: They stay much juicier over high heat compared to chicken breasts.
• Get the pan smoking hot: You need high heat to achieve those crispy, caramelized edges without overcooking the center.

What To Serve With Pollo Asado

This chicken is perfect sliced thin and stuffed into warm corn tortillas with diced onions and cilantro. It also pairs wonderfully with a side of black beans and cilantro lime rice.

How To Store

Keep leftover cooked chicken in an airtight container in the fridge for up to 4 days. You can also freeze the cooked meat in freezer-safe bags for up to 3 months. Let it thaw overnight in the fridge before reheating gently.

FAQs

• Can I use chicken breasts instead? Yes, you can substitute chicken breasts. Just pound them to an even thickness so they cook quickly without drying out.
• What is achiote powder? Achiote comes from annatto seeds and provides a mild earthy flavor and bright red color. You can use smoked paprika if you cannot find it.
• Can I freeze the raw chicken in the marinade? Absolutely. Place the raw chicken and marinade in a freezer bag and freeze for up to 2 months. It will marinate as it thaws in the fridge.

Nutrition

• Calories: 280 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 450 mg
• Total Carbohydrate: 4 g
• Protein: 28 g

Try More Recipes:

• Trader Joes Spinach Artichoke Dip Chicken Recipe
• Creamy Trader Joe’s Tortellini Recipe
• Trader Joes Turkey Burger Recipe

Trader Joes Pollo Asado Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Trader Joes Pollo Asado Recipe features juicy, charred chicken thighs marinated in bright citrus juice and warm spices. Ready in 40 minutes, this easy copycat dinner brings authentic restaurant quality straight to your busy weeknight taco rotation.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs

• 3 tbsp olive oil

• 1/4 cup fresh orange juice

• 2 tbsp fresh lime juice

• 4 cloves garlic, minced

• 1 tbsp achiote powder

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. Mix the marinade: In a large bowl, whisk together the olive oil, orange juice, lime juice, garlic, achiote powder, cumin, oregano, salt, and pepper.
• 2. Coat the chicken: Add the chicken thighs to the bowl, tossing well to ensure every piece is completely coated. Let it rest for at least 30 minutes.
• 3. Preheat the pan: Heat a large cast-iron skillet or grill pan over medium-high heat until very hot.
• 4. Cook the chicken: Place the chicken in the skillet in a single layer. Cook for 6 to 7 minutes per side until deeply charred and the internal temperature reaches 165°F.
• 5. Rest and slice: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.