Pollo Empanizado A La Parrilla Recipes

POLLO EMPANIZADO A LA PARRILLA

Steps:

• Calienta la parrilla para cocinar a fuego indirecto. Prende uno de los lados de la parrilla y no el otro. Baja la tapa; calienta la parrilla a 400°F.
• Corta las pechugas de pollo por la mitad. Recubre todos los pedazos de pollo con la mezcla para empanizar según se indica en el paquete; colócalos, sin amontonarlos, en un molde de aluminio desechable de 16X12 pulgs. Coloca el molde en la parrilla sobre el lado que no está encendido; baja la tapa.
• Asa el pollo de 40 a 45 min., o hasta que se cueza (alcance una temperatura interna de 165°F), verificando que la temperatura se mantenga constante.

POLLO A LA PARILLA (GRILLED CHICKEN)

Steps:

• For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
• Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
• Rub seasoning into meat thoroughly.
• Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
• Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
• Let sit for several hours or over night.
• Cook on hot grill.
• Serve with warm tortillas and desired taco toppings.
• An alternate cooking method:.
• I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.

POLLO A LA PARILLA

Steps:

• Paso 1 En un tazón pequeño, combine la Sazón, el ajo, el cilantro, el aceite de oliva, el Adobo, el orégano, el comino y las hojuelas de pimienta roja hasta que estén bien combinados. Paso 2 Seque el pollo con toallas de papel. Frote la mezcla de especias en todo el pollo, transfiera a un recipiente no reactivo o una bolsa grande con cierre "zip-top". Cubra y refrigere por lo menos 4 horas, o hasta 48 horas. Lleve el pollo a temperatura ambiente 30 minutos antes de asar a la parrilla. Paso 3 Caliente la parrilla a fuego medio-alto. Coloque el pollo con la piel hacia abajo a fuego directo. Cocine hasta que la piel esté de color marrón y crujiente, de 15-17 minutos. Dele la vuelta al pollo cuidadosamente, y traslade el pollo al área de la parrilla donde el fuego sea indirecto. Deje el pollo en la parrilla hasta que esté bien cocido, alrededor de 45 minutos más (el termómetro de lectura instantánea debe registrar 165 °F cuando se inserta en el muslo sin tocar el hueso). Transfiera el pollo a un plato. Deje reposar de 15-30 minutos. Corte y sirva.

PECHUGA A LA PARILLA

Steps:

• Combine the ingredients for the marinade.
• Place the chicken in the marinade,turning to cover all sides.
• Cover and marinate at least 3 hours or overnight.
• Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
• Peel and slice the onions into 1/2 inch slices.
• Slice the tomatoes into 1/2 inch slices.
• Preheat gas or charcoal grill.
• Add soaked hickory chips if desired.
• Remove chicken breasts from marinade;reserve marinade.
• Grill chicken breasts until done.
• Transfer to serving platter and keep warm.
• Place the vegetables on the grill and brush generously with reserved marinade.
• Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
• Cook all vegetables except for the tomatoes on both sides.
• While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
• Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
• Garnish with lime slices and cilantro sprigs.
• Serve immediately.