Sous Vide Pollo Asado

Sous vide pollo asado tacos

Pollo Asado

Today, we put a sous vide twist on a classic mexican-style chicken, pollo asado. This recipe uses a marinade of citrus juices and a blend of herbs and spices. This dish is already crave-worthy due to its smoky, tangy, and spicy flavor profile. But we decided to kick it up a notch by using chicken thighs, which are incredibly tender cooked sous vide. Serve this dish up with some tortillas, corn, and fresh pico de gallo and you are bound to impress your guests.

Time and Temperature

Through some R&D, we’ve found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken in for 1.5 hours results in a juicy bird that Thomas Keller would be proud of. Also, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. You can check out our list of recommended gear here.

Sous Vide Pollo Asado

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people


  • 4 bone-in, skin-on chicken thighs
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 Tbsp extra virgin olive oil
  • 1 tsp white vinegar
  • 3 cloves garlic, minced
  • 1 1/2 tsp Mexican oregano
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper



  1. Set sous vide machine to 74C/165F.

  2. In a bowl, mix together orange juice, lime juice, olive oil, vinegar, garlic, oregano, 1 tsp of paprika, 1 tsp of cumin and salt and pepper.

  3. Place chicken in freezer bag with the marinade. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.


  1. Remove bag from bath. Take chicken out of the bag, pat dry, re-season with 1 tsp of paprika, 1 tsp of cumin and salt and pepper to taste. Set the bag containing the liquids to the side.

  2. Turn grill on high and let the grill heat up for 5 minutes. Place chicken on grill, skin side down, brush the thighs with the marinade from the bag and grill for 2 to 3 minutes. Flip the chicken over, brush the thighs with the marinade and grill for 2 to 3 more minutes. Remove chicken from grill and let rest for 5 minutes. Cut the chicken thighs in to bite size pieces for tacos or burritos, or enjoy as is!

  3. Alternative instruction - If you do not have a grill, you can also finish the chicken on a pan. Heat medium-size pan on high and add 1 Tbsp of olive oil. Sear for 1 to 2 minutes on each side, brushing the thighs with the marinade while they cook. Remove from pan, let rest for 5 minutes, and enjoy!

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  • Avatar
    August 20, 2019 at 10:59 am

    Wondering if you think this recipe would work with boneless skinless chicken thighs? Thanks!

    • Avatar
      Jason Veselak
      August 20, 2019 at 5:54 pm

      It sure would! With boneless skinless chicken you can lower the time and temp – I’d go about 155F for an hour and a half.

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