Pollo Asado Al Gusto Familiar Recipes

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

Steps:

• Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
• Preheat oven to 375 degrees F.
• Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
• Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.

POLLO ASADA

Steps:

• Remove any excess fat from the chicken and add to a large Ziploc Bag.
• Add all the marinade ingredients to a medium bowl. Whisk to combine and pour over the chicken. Seal the bag and massage with your hands to ensure all surface areas of the chicken are coated.
• Place the bag in the refrigerator and let marinate for 1 hours to 4 hours.
• Pre-heat the grill to medium heat and set up for indirect cooking.
• Remove the chicken from the Ziploc bag and shake off any excess marinade. Discard the remaining marinade. Place the chicken on the direct heat side of the grill (skin side down if not using skinless). Grill for 10 minutes with the lid down. Flip the chicken and move to the indirect heat side of the grill and grill for 15-20 minutes. Grill until the internal temperature is 175 degrees F (or 165 degrees F for chicken breast)
• Pre-heat the oven to 400 degrees F. Remove the chicken from the Ziploc bag and shake off any excess marinade. Discard the remaining marinade. Transfer the chicken to a parchment lined baking sheet and bake for 30-40 minutes, until the internal temperature is 175 degrees F (or 165 degrees F for chicken breast)

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

MEXICAN POLLO ASADO

Steps:

• Smash garlic cloves.
• Place all ingredients except chicken in blender.
• Pour over chicken breasts.
• Marinate 2 to 24 hours.
• Grill chicken breasts.
• Serve as desired.

POLLO ASADO AL GUSTO FAMILIAR

Steps:

• Precalienta el horno a 350°F. Enjuaga el pollo y sécalo con toallas de papel. Con la punta de un cuchillo, separa el pellejo de la carne a lo largo de la pechuga y en la parte superior de los muslos. Espolvorea por dentro y por fuera con sal y pimienta. Colócalo en una fuente para hornear de 13x9 pulgadas.
• Ralla la cáscara del limón. Mezcla la ralladura con el queso crema y el sazón italiano. Con la mano o una cucharita, pon la mezcla de queso crema por debajo del pellejo del pollo. Presiona la mezcla hacia los muslos, cuidando de no romper el pellejo.
• Corta el limón a la mitad; exprime todo su jugo en un recipiente pequeño. Incorpora el aderezo con un batidor de mano. Rocíalo sobre el pollo. Coloca las mitades de limón exprimido dentro de la carcasa del pollo. Inserta un termómetro para carne, apto para horno, en la parte más gruesa del muslo del pollo.
• Hornea durante 1-1/2 hora o hasta que el pollo esté bien cocido (cuando alcance una temperatura interna de 180°F). Mientras se hornea, remójalo con su propio jugo, de vez en cuando.

POLLO AL AJILLO (CHICKEN AND GARLIC)

Steps:

• In a large covered skillet, heat olive oil over medium-high heat.
• Cook chicken in oil until browned on all sides.
• Remove chicken from skillet.
• Arrange potatoes in the skillet to cover the bottom.
• Scatter garlic cloves over potatoes.
• Place chicken on top of garlic and potatoes.
• Sprinkle pepper, salt, and parsley over chicken.
• Pour sherry and port over all.
• Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.