Pollo Asado with Masa Pancakes

My take on Pollo Asado pairs smoky, citrusy chicken with warm, crisp-edged corn pancakes hot off the skillet. The marinade of achiote paste, fresh lime, and orange juice gives the chicken its deep red color and earthy, citrus-kissed flavor. It’s the kind of meal that has people laughing between bites and talking with their mouths still full, whether it’s Cinco de Mayo, a summer cookout, or a laid-back weekend dinner with the family.

Table of Contents

1. Why We Love This Recipe
2. What You’ll Need
3. How to Make Pollo Asado with Masa Pancakes
4. Recipe FAQ’s
5. Tips for Success
6. What to Serve with Pollo Asado
7. Substitutions and Variations
8. More Mexican-Style Recipes You’ll Love
9. Pollo Asado Recipe

Pollo Asado, which literally means “roasted chicken” in Spanish, is a staple across Latin American and Caribbean cuisines, with each region putting its own twist on the spice blend and marinade ingredients. In my version, the marinade is rich with citrus, achiote paste, and warm spices, which means the chicken comes off the grill with smoky edges, tender meat, and that unmistakable red hue.

I first had this combo at the Inn at Death Valley on a recent trip and knew I had to recreate it when I got home. It gives chicken & waffle vibes but with pancakes and grilled Mexican spices instead of the southern fried version that you see everywhere.

The masa pancakes are a rustic twist on fresh tortillas, made with masa harina, the finely ground corn flour used in Mexican kitchens for centuries. Cooked on a hot skillet until the edges turn golden and crisp, they soak up the citrusy drippings from the chicken and add a gentle corn sweetness to each bite.

For more vibrant, flavor-packed meals that bring everyone back for seconds, try my Shredded Beef Chimichangas, Authentic Carne Asada, Cafe Rio Sweet Pork, Sheet Pan Shrimp Fajitas, and Pork Carnitas!

Why We Love This Recipe

• The marinade gives the chicken a juicy, vibrant flavor, and it’s impossible to resist a second helping.
• It’s grilled over indirect heat until the edges are smoky, the inside stays tender, and there’s just the right amount of char.
• The masa pancakes add a lightly crisp, slightly sweet corn base that’s perfect for layering with tender chicken and whatever extras land on your plate.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the Pollo Asado

• Whole Chicken, Cut Into Pieces – A mix of white and dark meat keeps things juicy and flavorful. You can also use only bone-in chicken thighs or even go with boneless, skinless chicken breasts depending on what you have on hand.
• Olive Oil – Helps the marinade coat the chicken evenly and encourages those golden, caramelized edges.
• White Onion – Adds a sharp sweetness and depth to the marinade when blended.
• Garlic Cloves – Fresh garlic is essential for that aromatic, punchy base.
• Cilantro (Leaves and Stems) – Gives the marinade a fresh, herbaceous lift. No need to pick off the leaves – use the stems too!
• Kosher Salt – Enhances all the other flavors in the marinade.
• Ground Cumin – Adds a subtle earthiness that pairs well with the citrus and achiote.
• Mexican Oregano – A more floral, citrusy version of regular oregano, and key to the spice blend.
• Smoked Paprika – Boosts the smoky flavor, especially if you’re using a gas grill.
• Freshly Ground Black Pepper – A bit of heat and sharpness to round things out.
• Achiote Paste – Made from ground annatto seeds, this gives the chicken its signature red color and earthy flavor. I use it to make arroz con pollo too.
• Fresh Orange Juice – Adds natural sweetness and acidity to tenderize the chicken.
• Fresh Lime Juice – Brightens everything up and balances the richness of the meat.

For the Masa Pancakes

• Masa Harina – This finely ground corn flour gives the pancakes their signature flavor and texture.
• All-Purpose Flour – Helps lighten the pancakes and gives them a bit more structure.
• Granulated Sugar – Just a touch for balance.
• Baking Powder and Baking Soda – These help the pancakes puff up slightly and cook evenly.
• Salt – Rounds out the flavor and keeps the sweetness in check.
• Large Eggs – Bind everything together and add richness.
• Buttermilk – Makes the pancakes tender and gives them a slight tang.
• Salted Butter, Melted – Adds richness and helps keep the pancakes moist.
• Green Onions (Chopped) – Add a fresh, zippy note and a burst of verdant color.
• Frozen Corn Kernels (Optional) – For a sweet pop of texture and flavor in each bite.

How to Make Pollo Asado with Masa Pancakes

1. Make the marinade: In a blender or food processor (affiliate link), combine the olive oil, white onion, garlic, cilantro, kosher salt, ground cumin, Mexican oregano, smoked paprika, black pepper, and achiote paste. Pour in the fresh orange juice and lime juice, then blend until smooth.
2. Marinate the chicken: Set aside about a quarter of the marinade for later. Place the chicken pieces in a large resealable bag or shallow dish, pour over the remaining marinade, and turn to coat. Cover or seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

3. Prep the grill: Take the chicken out of the fridge about 20-30 minutes before cooking so it can come to room temperature. Meanwhile, prepare a grill with zones for both direct and indirect heat. Aim for a temperature between 350°F and 400°F.
4. Grill the chicken: Place the chicken on the grill over indirect heat, cover, and cook, turning occasionally. Grill until the internal temperature hits 165°F on an instant-read thermometer – this usually takes about 20 to 30 minutes, depending on the size and cut. Brush the reserved marinade over the chicken during the last few turns for extra flavor and color.

5. Make the masa pancakes: While the chicken is grilling, whisk together the masa harina, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the eggs, buttermilk, and melted butter, then stir into the dry ingredients along with the green onions and corn kernels, if using. Don’t overmix.
6. Cook the pancakes: Heat a griddle or skillet over medium heat and add a little butter. Scoop the batter onto the hot surface and cook for 2-3 minutes per side, flipping once, until golden brown and cooked through.
7. Serve: Serve the pollo asado hot off the grill alongside the warm masa pancakes.

Recipe FAQ’s

Tips for Success

• Let the chicken come to room temperature before grilling so it cooks more evenly and stays juicy all the way through.
• Don’t rush the marinade. An hour is essential, but overnight lets the flavors really sink in.
• Keep a close eye on the grill temperature and use indirect heat to avoid burning the outside before the inside is done.
• Use an instant-read thermometer to make sure your chicken hits 165°F without overcooking.
• Cook the masa pancakes just before serving so they stay warm and crisp at the edges. No one wants a soggy side.

Substitutions and Variations

• You can use just about any cut of chicken that you like – boneless thighs, skin-on drumsticks, split breasts, or even wings all work. Just adjust the cooking time based on the size and type.
• Use achiote powder if you can’t find achiote paste. Just whisk it with a splash of vinegar to form a paste-like consistency.
• If you don’t have Mexican oregano, regular oregano will do in a pinch, though the flavor will be a little less citrusy.
• Not a fan of masa pancakes? Serve the chicken with warm flour tortillas or a stack of corn tortillas instead for a more classic taco-style setup.

More Mexican-Style Recipes You’ll Love

• Authentic Carne Asada
• Smoky Chicken Tinga Tacos
• Grilled Chicken and Steak Fajitas
• Chicken Flautas
• Crockpot Pork Green Chili Stew
• White Chicken Enchiladas
• Slow Cooker Mexican Shredded Beef Barbacoa
• Green Chili Chicken Chimichangas