SINALOA CHICKEN
Sinaloa chicken is a popular Mexican street food chicken marinated in citrus and chilis, then grilled over a live flame. Traditionally, the chicken is spatchcocked, grilled, then cut in half lengthwise and sold. We are using a whole cut-up chicken for this recipe, but you can certainly use the traditional method.
Provided by Sabrina Baksh
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Place dried guajillo chilis into a glass dish. Pour hot water over top, cover, and let stand for 20 minutes. Doing this will rehydrate the chilis and make them easier to blend.
- Once the chiles have rehydrated, add them along with the remaining marinade ingredients to a blender. Blend until all contents are well combined.
- Place chicken pieces into a large glass baking dish. Pour marinade over the top, making sure all parts are well coated. Cover the dish tightly with plastic wrap, and place into the refrigerator for 6-8 hours.
- Ready the charcoal grill for a two-zone, indirect cook.
- While the grill is heating up, remove pan with chicken from the fridge and let it stand at room temperature for 10 minutes.
- Remove chicken from marinade and place the pieces onto the hottest part of the grill. Brush any excess marinade onto the chicken.Get a nice sear on the skins (about 3-5 minutes), turn , and do the same to the other side. Move chicken to the cooler part of the grill and finish cooking indirectly.
- Once the chicken reaches an internal temperature of 165 degrees F. for breast meat, and 175 for thighs and legs, it's good to go.
- Remove chicken from the grill, place onto a serving platter, and serve with your favorite side dishes.
Nutrition Facts : Calories 295 kcal, Carbohydrate 5 g, Protein 25 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 114 mg, Sodium 690 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
POLLO A LAS BRASAS, ESTILO SINALOENSE (GRILLED ORANGE CHICKEN)
I haven't been to Mexico since childhood, so I haven't had the chance to pull over and taste a roadside "Sinaloa"-style chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby. There's a lovely flavor combination of earthy and acidic that is only enlivened by the chicken's juiciness. Bayless suggests serving the chicken alongside grilled knob onions (grilled scallions will also do). Even better, heat some corn tortillas while you're at it for wrapping pieces of the meat tableside with a dose of tomatillo salsa.
Provided by Firebyrd
Categories Main Dish
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Splitting the chicken for grilling: Using a large knife or kitchen shears, cut down both sides of backbone of 1 chicken, through the joints where the legs attach, then on through the ribs; remove the backbone. Open the chicken out flat on your cutting board, skin-side up, press on the breastbone to loosen it so the chicken will lie flat. For the nicest presentation, make a small incision through the skin toward the bottom of each thigh and press end of the nearest drumstick through it; this will hold the leg in place as the chicken is grilled. Repeat with the second chicken, rinse well and pat dry with paper towels, then lay them in a noncorrosive bowl. Puree the orange juice, onion, garlic, herbs and spices in a food processor or blender. Pour over the chickens and rub to coat them thoroughly. Cover tightly or close the bags and refrigerate at least 4 hours (or, preferably overnight), turning the chickens several times. Prepare a charcoal grill or heat a gas grill to medium. Remove the chickens from the marinade. Lightly spray the chickens with oil and place them on the grill skin side up. Cover and grill for 20 minutes. Baste chickens with marinade, then turn chickens over. Continue grilling, basting occasionally with the remaining marinade, until thigh juices run clear when pierced with a knife, 15-25 minutes more. Remove the chickens to a cutting board and cut each in half. Serve garnished with grilled green onions, if you wish.
Nutrition Facts : Calories 25 calories, Fat 0.122907500045922 g, Carbohydrate 5.8222855582362 g, Cholesterol 0 mg, Fiber 0.549283330964529 g, Protein 0.750752500172204 g, SaturatedFat 0.0258103611169243 g, ServingSize 1 1 Serving (43g), Sodium 2.02300000018956 mg, Sugar 5.27300222727167 g, TransFat 0.0423486666918829 g
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
GRILLED POLLO A LA BRASA
Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.9 g, Cholesterol 64.6 mg, Fat 6.6 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 1.1 g, Sodium 735.1 mg, Sugar 0.5 g
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Provided by Northwestgal
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 10
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.).
Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2
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