Go Back Email Link
+ servings

Air Fryer Pollo Asado

Our Air Fryer Pollo Asado's dark meat is marinated in fresh lime and orange juice, Mexican seasonings, onion, and a ton of garlic. Use the air fryer to perfectly roast the chicken thigh in 20 minutes.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Air Fryer, Chicken Thighs, Pollo Asado
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 8 minutes
Total Time: 38 minutes
Servings: 5
Calories: 198kcal
Author: David Wayne
Cost: $8-$10


  • Pressure Cooker
  • 1 Gallon Ziploc Bag or Large Mixing Bowl


  • 2-5 lbs Boneless skinless chicken thighs


  • 1 Large Head of Garlic sliced or diced
  • 1 Yellow or Sweet Onion chopped
  • 1 Jalapeno chopped (deseeded for no heat)
  • 1 tsp Lime Zest 1 lime
  • 2 Limes juiced
  • 2 Oranges juiced
  • 1/3 cup Olive Oil
  • 1 Tbsp Apple Cider Vinegar

Marinade Seasoning

  • 2 Tbsp Chili Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Oregano
  • 1 Tbsp Crushed Red Peppers
  • 2 tsp Cumin
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper fresh ground
  • 1 tsp Granulated Onion onion powder
  • 1 tsp Granulated Garlic garlic powder
  • 1 tsp chicken bouillon



  • Open a 1 gallon Ziploc bag and set on your work area or use a large mixing bowl
  • Slice 1 large head of garlic, chop 1 yellow or sweet onion, chop 1 jalapeno (remove seeds and white meat of the jalapeno for no heat)
  • Add garlic, onion, and jalapeno to the Ziploc bag or mixing bowl
  • Juice 2 large limes and 2 oranges, add the juice to the marinade
  • Add to the marinade 1/3 cup olive oil, 1 Tbsp apple cider vinegar, and all of the marinade seasonings: 2 Tbsp of chili powder, 1 Tbsp Paprika, 1 Tbsp Oregano, 1 Tbsp crushed red peppers, 2 tsp cumin, 1 1/2 tsp salt, 1 tsp granulated garlic, 1 tsp granulated onion, 1 tsp chicken bouillon, and 1/2 tsp black pepper
  • Zip the Ziploc bag closed and shake the ingredients together or stir the ingredients in a large mixing bowl
  • Add boneless skinless chicken thighs to the marinade, zip the bag closed, and squeeze the bag pushing the marinade around the chicken thighs evenly
  • *or stir marinade with the chicken thighs in a bowl using a large cooking spoon, tongs, or your hands and cover with plastic wrap
  • *I use chicken thighs because the meat is always juicy, tender, and has a rich flavor
  • Let the marinating chicken sit in the refrigerator for at least 4 hours and up to 12 hours

Air Fry

  • Preheat the air fryer to 400°F for 5 minutes
  • Spray the hot air fryer basket with olive oil (I highly recommend the EVO Oil Sprayer)
  • Use long tongs remove chicken thighs from the marinade and place in the air fryer basket
  • *I can fit 5 boneless skinless chicken thighs in my air fryer basket with them all touching but not overlapping
  • Use the tongs to place about 1 Tbsp of marinade ingredients onto the top of each chicken thigh
  • Air fry the marinated chicken thighs at 370°F for 20 minutes, using long tongs to flip the chicken thighs after 13 minutes
  • *Air fryers all work a little differently, make sure the chicken is at 165°F using a thermometer, air fry for another 5 minutes if under 165°F
  • After the 20 minutes are finished, use long tongs to move the chicken thighs to a plate and cover with a sheet of aluminum foil
  • Let the pollo asado rest under the aluminum foil for 8 minutes
  • Use a sharp knife and a fork to chop the chicken into bite size pieces
  • Fill tortillas with pollo asado, pico de gallo, and avocado, fold and have a taco
  • Heavily cover a salad, bed of Mexican rice, or tortilla chips and shredded cheddar cheese with pollo asado



Serving: 1cup chopped chicken | Calories: 198kcal | Protein: 27g