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Charcoal-grilled chicken halves and drumsticks in a cast iron pan
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Mexican Fire Roast Chicken

Whole chicken marinated overnight with achiote, Mexican oregano, garlic, chili flakes, vinegar and lemon, then cooked on a charcoal grill over indirect heat (or in the oven). Serves 6.
Keyword achiote chicken, Charcoal grilled chicken Mexico, Easy family chicken dinner recipe, Juicy grilled chicken recipe, mexican charcoal chicken, pollo asado, pollo asado al carbón, Traditional Mexican charcoal chicken
Prep Time 10 minutes
Cook Time 1 hour
Marinate 8 hours
Total Time 9 hours 10 minutes
Servings 6 people
Calories 340kcal

Equipment

  • charcoal grill

Ingredients

Chicken Marinate

  • 2 kg whole chicken
  • 1 tbsp ground achiote powder
  • 1 tbsp annatto powder / paprika powder
  • 1 tbsp Mexican oregano
  • 1½ tbsp minced garlic
  • 1 tbsp dried garlic powder
  • 1 tsp sugar
  • 1 tsp chili flake
  • 2 tbsp distilled white vinegar
  • ½ fresh lemon
  • 2 tbsp soy sauce
  • 1 cup milk
  • ½ tsp salt and pepper

Instructions

Marinate Chicken Overnight

  • In a large mixing bowl, combine achiote powder, annatto (or paprika), oregano, minced garlic, garlic powder, sugar, chili flakes, vinegar, soy sauce, milk, salt, pepper, and the juice of half a lemon.
  • Toss the squeezed lemon half into the bowl as well to infuse extra citrus flavour. Mix everything until well combined.
  • Place your cleaned whole chicken (or chicken pieces) into a large zip-top bag or deep dish.
    Pour the marinade over the chicken, making sure it is fully coated.
    Cover and refrigerate overnight (8–12 hours) for best results. This step ensures the flavours soak deep into the meat.

To Grill the Chicken over Charcoal

  • Remove the chicken from the fridge about 30 minutes before cooking so it comes closer to room temperature. Discard the lemon half from the marinade. And reserve half the marinade to baste the chicken with its juices while cooking to keep it moist and flavourful.
  • Preheat your charcoal grill until hot and glowing.
    Place the chicken on the grill over indirect heat (not directly above the flames) and cover.
    Cook, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) at the thickest part of the meat. Remember half way through cooking, baste the chicken with the juice and marinade.
    This usually takes 45–60 minutes, depending on the size of your chicken.

To Oven Roast Chicken

  • Preheat your oven to 375°F (190°C).
    Place the chicken on a roasting rack in a baking dish.
    Roast for about 60–75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remember half way through cooking, baste the chicken with the juice and marinade.
    For extra crispy skin, broil on high for the last 3–5 minutes.

Rest the Chicken

  • Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
    Serve with warm tortillas, salsa, or your favorite Mexican sides.