POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLLO ASADO
Pollo Asado is easy, marinated, grilled or roasted chicken chock full of zippy, smoky, earthy, spicy Latin flavors! It's stand alone scrumptious or add it to tacos, burritos, or bowls! It's big on flavor and low on effort so it's perfect for all your summer cookouts or an easy weeknight meal - the marinade literally does all the work! The Pollo Asado is marinated in an intensely flavorful mixture of citrus, spices and achiote powder, which imparts its signature red-orange color and big flavor. You can grill the chicken or roast the chicken and use the marinade on any cut of chicken you like! Serve the Pollo Asada with warm tortillas, beans and/or your favorite side dishes such as cilantro lime rice, corn salad and pina colada fruit salad for the ultimate feast.
Provided by Jen
Number Of Ingredients 10
Steps:
- Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
- Note: These instructions are for bone-in chicken thighs - see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren't touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.
- Serve pollo asado with warm tortillas, Mexican street corn (elotes) pina colada fruit salad and Mexican rice or cilantro lime rice. We also love it with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.
POLLO ASADA
Juicy grilled chicken is coated in our flavorful pollo asado marinade to create an authentic Mexican meal! This pollo asado recipe is full of citrus and Mexican spices, including achiote! Serve solo or use it for pollo asado tacos, burritos, nachos and more! Instructions for grilled and roasted pollo asada.
Provided by Darcey Olson
Categories Dinner Lunch Main Course
Time 1h30m
Number Of Ingredients 15
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)
Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 44 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1949 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
POLLO ASADO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 16 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
- Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
- Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
- Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
- Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
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