Broiled Or Grilled Pollo Sabroso Recipes

BROILED OR GRILLED POLLO SABROSO

Steps:

• Season chicken with vinegar and soy sauce.
• Add sazon, 1 teaspoon of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
• Let chicken marinate while you heat the grill.
• Broil or grill on low until chicken is cooked through, turning a few times, careful not to burn, about 30 minutes. Enjoy with rice and salad.

CHICKEN- BROILED OR GRILLED POLLO SABROSO

Steps:

• Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange) Let chicken marinade at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
• Prepare grill for medium-high heat.
• Discard marinade, then pat chicken dry. Oil grill rack.
• Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
• Garnish with lime wedges.
• (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

BROILED LEMON THYME POLLOCK

Steps:

• Preheat broiler. Oil broiler pan.
• Put fish, skin side down, on broiler pan and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Whisk together remaining ingredients and spread evenly over top of fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.

BROILED OR GRILLED POLLO SABROSO RECIPE

Steps:

• Season chicken with vinegar and soy sauce.
• Add sazon, adobo, garlic powder, oregano and adobo and mix well.
• Let chicken marinate for at least 15 minutes.
• Broil or grill on low for about 30 minutes or until chicken is cooked through, turning halfway. Enjoy with rice and salad.

POLLO SABROSO

Steps:

• In a small bowl, stir together the vinegar and soy sauce. Rub over chicken and turn to coat.
• In another small bowl, mix together the sazon, adobo, garlic powder and oregano. Season thighs with the mixture; let chicken marinade at least 20 minutes or overnight.
• Broil, bake or grill until chicken is cooked through.

GRILLED BROCCOLI

Steps:

• Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

GRILLED POLLO A LA BRASA

Steps:

• Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
• Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
• Add lime juice to the marinade mixture while the grill is heating up.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.