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
GRILLED MEXICAN CITRUS CHICKEN
Juicy and tender, this grilled chicken has a Mexican flair. The citrus isn't a noticeable flavor but it helps to tenderize the chicken breasts. When it's grilling season, this is an easy recipe anyone can make. We served the chicken with Mexican rice for a delightful and easy meal.
Provided by Kathy Basik
Categories Marinades
Time 35m
Number Of Ingredients 11
Steps:
- 1. Prepare marinade in a resealable plastic bag.
- 2. Tenderize chicken with kitchen mallet and place in marinade bag.
- 3. Seal bag and refrigerate, turning chicken occasionally, at least 30 minutes to 3 hrs.
- 4. Then throw them on the grill. They will only take 15 to 20 minutes to cook. Ole'!
MEXICAN SMOKED CHILE MARINADE
Provided by Food Network
Time 30m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine the orange juice and lime juice in a sauce pan, and boil until only 1/2 cup of liquid remains. Place this and the remaining ingredients in a blender, and puree to a smooth paste.
- Spread this paste on the food to be marinated. In the refrigerator, marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning twice.
- Marinated food may be sauteed, broiled or roasted in the oven.
GRILLED MEXICAN CITRUS CHICKEN
A zesty citrus marinade keeps the chicken moist and tender while grilling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
- Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
Nutrition Facts : Calories 380, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 0 g
MEXICAN SMOKED CHILE MARINADE
Make and share this Mexican Smoked Chile Marinade recipe from Food.com.
Provided by acid.
Categories Mexican
Time 30m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
- Place this and the remaining ingredients in a blender and purée to a smooth paste.
- Spread this paste on the food to be marinated.
- Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
- Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
- Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.
RED CHILE OR ENCHILADA SAUCE
An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.
Provided by doninsd
Categories Mexican
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
- Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
- In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
- When the chiles have rehydrated, blend on "liquify' until smooth.
- Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
- If you can make this a few hours, or a day, ahead it is even better.
Nutrition Facts : Calories 179.1, Fat 13.9, SaturatedFat 5.1, Cholesterol 12.2, Sodium 16.4, Carbohydrate 12.6, Fiber 1.7, Sugar 3.7, Protein 2.6
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- In a large bowl, whisk the orange juice, tomato paste, mustard, garlic, chile, sugar, paprika and Worcestershire. Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling.
- Light a grill or preheat a grill pan and oil the grate. Remove the pork from the marinade and season with salt and pepper. Reserve the marinade. Grill the pork over moderately high heat, turning, until charred and an instant-read thermometer inserted into the thickest part registers 135°, about 20 minutes. Transfer to a work surface and let rest for 10 minutes. Keep the grill on.
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- In a non-reactive dish (pyrex, plastic, etc), combine the orange juice, olive oil, lime juice, 1/2 sliced onion, minced garlic and minced habanero or jalapeno. Stir to combine and distribute evenly.
- Place the chicken in the marinade making sure the marinade covers the top of the chicken. Cover the dish with plastic and refrigerate for 2 to 4 hours. Not, too long or the citrus will "cook" the chicken like ceviche.
- Place remaining sliced onion in the remaining orange juice and allow to soften or "pickle" while the chicken marinates. Drain before serving.
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