Pollo Asado
Pollo Asado is the ultimate Mexican roast chicken - a legendary staple known for its fiery, citrus-infused flavour and golden, crispy skin. It’s an iconic setup on its own, but we’ve given this classic Mexican roasted chicken recipe a serious Gran Luchito upgrade.
We combine smoky, deep Gran Luchito Chipotle Paste with warm Spicy Taco Seasoning, fresh orange, and zesty lime juice to create an irresistible, mouthwatering marinade. As it roasts, the spatchcock chicken caramelises into juicy, tender perfection with delightfully crispy edges.
Shredded and piled high into warm soft tortillas, then topped with crisp white onion, fresh coriander, and an extra squeeze of lime, it transforms classic comfort food into an effortless, show-stopping taco night. It is built to be the star of your weekend feast, yet simple enough to pull off for a high-reward weeknight dinner that refuses to play second fiddle.
- 1 Whole Chicken (spatchcocked)
- 2 tbsp Gran Luchito Chipotle Paste
- 1 tbsp Spicy Taco Seasoning
- Juice of 1 Orange & 1 Lime
- 1 tbsp Olive Oil
- 1 pack Soft Taco Wraps
- 1 white onion (finely diced)
- Small handful fresh coriander (chopped)
- Lime wedges to serve
- Make the marinade: In a bowl, whisk together the Chipotle Paste, Spicy Taco Seasoning, orange juice, lime juice, and oil.
- Season the chicken: Place the spatchcock chicken in a roasting dish and rub the marinade generously all over, getting under the skin where possible.
- Roast: Cook at 200°C (180°C fan) for 45–50 minutes, basting once or twice, until the skin is golden crisp and juices run clear.
- Shred & build: Carve and shred the chicken into juicy bite-sized pieces. Load high into warm Soft Taco Wraps or Corn Tortillas, top with diced onion, fresh coriander, and a squeeze of lime!
