pollo asado

This easy Pollo Asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices and achiote powder to achieve it&#x27;s signature red-orange color. Grill it, roast it in the oven or even make it in the slow cooker!

Pollo Asado

orange juice ((about 1 medium orange))

olive oil

lime juice ((about 1/2 lime))

white wine vinegar

achiote powder ((ground annatto seed)*)

coriander

coarse kosher salt

garlic ((about 3 cloves))

smoked paprika

oregano

black pepper

cumin

cloves

chicken thighs

cooking oil, (for greasing)

Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.

Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)

Prepare the grill: Preheat grill to medium heat (350°F-375°F) for indirect cooking. This means light the burners (or charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that&#x27;s been soaked in vegetable oil.

Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F. (Don&#x27;t have an instant-read thermometer? Here&#x27;s the one I recommend.)

Time to eat! Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.

My take on How To Make Pollo Asado starts with marinating chicken in orange and lime juice, oregano, cumin, garlic and achiote paste for 2-4 hours or overnight. Grill &amp; eat! Prep Time does not include marinating overnight.

How To Make Pollo Asado

chicken,

garlic

tsp cumin

tsp salt

tsp black pepper

tsp Mexican oregano

oz achiote paste (optional (you will

orange juice

lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Put cooled achiote garlic mixture, orange juice, and lime juice in a large Ziploc freezer bag. Add chicken pieces, seal bag, and massage chicken and marinate 2-4 hours or overnight. Any longer will toughen the chicken. We want TENDER. (See Note 2)

Preheat grill to 350°F to 400°F. Remove chicken from marinade; and set marinade aside.

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece. About 20 to 30 minutes. I do not turn them over during cooking, no need for grill marks.

Meanwhile while chicken is grilling: purée marinade and baste chicken often throughout grilling. Discard when done.

This easy, juicy and tender Mexican Pollo Asado (Chicken Asado) is marinated in a zesty, earthy and citrusy marinade with lots of Mexican spices and achiote, then grilled to perfection. This chicken is incredibly easy and quick to put together and perfect for a Cinco de Mayo family-style meal or an easy weeknight dinner!

Pollo Asado (Chicken Asado)

orange juice (freshly squeezed)

lime juice (freshly squeezed)

grapeseed oil

salt

Mexican oregano

achiote powder

onion powder

vegetable oil

Make the marinade

Make the marinade: Add all the marinade ingredients together to a blender or food processor and blend until smooth.

Marinate the chicken

Marinate the chicken: Place the chicken in a large bowl and pour the marinade over the chicken. Cover the bowl with plastic wrap and marinate for at least 2 hours to overnight.

Preheat grill pan

Preheat grill pan: Preheat a grill pan over medium-high heat then add the vegetable oil and heat. If using an outdoor grill, preheat it to 350°F.

Cook the chicken

Cook the chicken: Cook the chicken thighs in batches, for about 3 to 5 minutes per side, depending on the thickness of the thighs. If using the outdoor grill, grill the chicken covered for about 20 to 30 minutes, flipping once halfway through. The chicken is cooked through when an instant-read thermometer registers at 165°F to 175°F when inserted in the thickest part of each thigh.

https://content.jwplatform.com/videos/pr670cBf.mp4

Una receta fácil y deliciosa de pollo a la plancha con ensalada de aguacate. Se prepara con pechugas de pollo marinadas en una mezcla de jugo de naranja, limón, ajo, comino, y orégano.

Pollo a la plancha con ensalada de aguacate

naranjas pequeñas (el jugo)

limón (el jugo)

4-5 dientes de ajo (machacados o molidos)

cucharada de orégano seco

cucharadita de sal

cucharadita de pimienta

cucharadas de aceite de oliva o aceite de aguacate

cucharadita de comino molido

libras de pechugas de pollo deshuesadas

(cortados en mitades o cuartos)

Cilantro fresco picadito

aguacate maduro pero firme (cortado en rodajas o en cubitos)

½ cebolla colorada pequeña (cortada en rodajas o en cubitos)

ají picante o chile

cucharada de aceite de oliva o aceite de aguacate

cucharada de cilantro finamente picado

Sal al gusto

Menestra de porotos o frijoles

Arroz al estilo ecuatoriano o latino

Para preparar el adobo de pollo, combine todos los ingredientes (jugo de naranja, jugo de limón, ajo machacado, orégano seco, sal, pimienta, comino, y aceiten un tazón pequeño y mezcle bien.

Vierta el adobo o la marinada sobre las pechugas de pollo y dejar marinar durante al menos una hora, durante la noche es ideal. Puede marinar la carne en una fuente de vidrio, o también puede poner el pollo en una funda de plástico para marinar o tipo ziploc  (y luego poner la funda en una fuente para evitar que se derrame).

Para cortar las pechugas de pollo en filetes finos, use un cuchillo afilado para hacer cortes horizontales en la centro de cada pechuga de pollo, luego ábralo como un libro o una mariposa. En la misma tabla de cortar, cubra las pechugas con un trozo de papel encerado y golpee suavemente las pechugas con un mazo de carne para ablandar y afinar los filetes.

Preparación del adobo o marinada para el pollo:

Para quitar el sabor fuerte de la cebolla, puede mezclar la cebolla picada con un poco de sal, frote suavemente y enjuague bien con agua fría.

Mezcle el aguacate en rodajas o en cubitos con la cebolla roja, el ají (o pimientos dulcepicado, el cilantro, el jugo de limón, aceite de oliva, y sal al gusto en un bol. Sirva inmediatamente o lo puede mantener refrigerado hasta el momento de servir.

Preparación de la ensaladita de aguacate:

Caliente a temperatura alta la plancha, la parrilla, o la sartén que va a usar. Puede engrasar ligeramente con unas gotas de aceite si su plancha o parrilla se suele pegar a los alimentos.

Cocine los filetes de pechuga de pollo a la plancha o parrilla durante aproximadamente 5 minutos por cada lado o hasta que estén completamente cocidos; el tiempo exacto variará según el grosor de los filetes de pollo y la temperatura de la plancha.

Retire el pollo de la plancha, rocíe con jugo de limón y espolvoree con cilantro recién picado.

Sirva inmediatamente con la ensalada de aguacate y los platillos acompañantes de su preferencia.

Para cocinar las pechugas de pollo a la plancha:

Grilled or roasted, this Pollo Asado recipe makes the most tender, juicy and flavorful chicken. Marinated in a mixture of citrus juices, Mexican spices and achiote powder, this chicken recipe can be a stand alone meal or made into tacos, burrito bowls, salads and more.

Best Pollo Asado Recipe

garlic garlic paste

achiote powder (ground annatto seed

oregano ((Mexican preferred))

sea salt salt

chicken thighs legs

Lime wedges, chopped cilantro

Mix Marinade

Add the marinade ingredients to a resealable plastic bag big enough to hold the chicken (or a bowl if preferred). Mix to combine. If using achiote paste, make sure you break up the paste so it mixes well with the rest of the marinade ingredients.

Marinate

Add the chicken to the bag and seal the bag. Massage the bag making sure the marinade coats the chicken well. Marinate for 30 minutes at room temperature or for up to 4 hours in the refrigerator. Do not marinate for more than 4 hours!    If Grilling: Prepare the Grill

Note

Exact cooking times will vary depending on the chicken parts you are using (dark meat vs white meat and bone-in vs boneless. Check the chef’s notes for suggested times.

About Cooking Times

Prep gas grill

Clean and oil the grill grates. You can brush the grates with oil or use cooking 	spray. Preheat an outdoor gas grill to medium-high heat (between 375º – 425ºƒ) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.

Prep and Preheat Gas Grill:

Prep charcoal grill

Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.

Prep and Preheat Charcoal Grill:

Grill

Remove the chicken from the marinade, shaking off any excess liquid. Discard marinade. For bone-in chicken, place the chicken pieces, skin side down on the grill directly over the heat and cook for about 20 minutes, turning once every 5 minutes or so. You can close the lid in between flipping the chicken.  Move the chicken to the cooler side of the grill and cook over indirect heat for an additional 15-20 minutes or until the chicken&#39;s internal temperature reaches 160º – 165º Fahrenheit.

Rest

Remove the chicken from the grill and allow to rest, tented with aluminum foil for 10 minutes before serving.

Grill - Check grilling times for bone-in and boneless chicken on the recipe notes below

Preheat oven

Preheat the oven to 400º Fahrenheit and line a baking pan with aluminum foil or parchment paper and place a wire rack inside the baking pan. .

Lay the chicken skin side up on the wire rack leaving 1-2 inches between each piece

Bake

 Bake for 35-45 minutes or until the internal temperature reaches 165º Fahrenheit, flipping once through the cooking process.

Remove the chicken from the oven and allow to rest, tented with aluminum foil for 10 minutes before serving.

Oven Roasting:

Serve

Serve chicken garnished with chopped cilantro and/or lime wedges (optional).

Optional Garnishes

Mexican pollo asado is some of the juiciest, most flavorful grilled chicken you&#039;ll ever taste. Each chicken thigh is marinated in a mix of tangy lime, orange, and a blend of spices for some kick. You&#039;ll love each tender, flavor-packed bite!

garlic (minced)

mexican oregano

ancho chili powder

pepper

Cumin

Lime juice

Make the marinade, in a bowl add the lime juice, orange juice, garlic, oregano, cumin, achiote powder, salt, and pepper. Whisk to combine.

To a large bowl, add the chicken thighs, pour the marinade over the thighs. Be sure to get each thigh coated in the marinade. Cover the bowl and let the chicken marinade for at least 1 hour.

While the chicken is marinating, heat a grill up to between 350 and 400 degrees fahrenheit.

Once the chicken has marinated for at least an hour, place it on the preheated grill, cover and allow the chicken to grill until the internal temperature reads 165 degrees fahrenheit, about 20-30 minutes. Turn the chicken halfway through cooking.

Remove the cooked chicken and place them on a platter. Allow the chicken to rest at least 5 minutes before serving.

Thoroughly enjoyed the flavors of this recipe!!!  Wasn’t able to find Mexican oregano  so used regular oregano.  Served up with Mexican rice and fresh corn on the cob.  Thank you for providing this recipe 👍

Pocos elementos nos han dado en la cocina tantos momentos de gloria como el pollo. No importa el formato, corte o tipo de receta, pues siempre hay una receta...

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