Pollo Asado Al Gusto Familiar Food

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).

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 ASADO

Steps:

• Cut chicken breasts into two halves.
• Heat oil in small saucepan over medium high heat until very hot.
• While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
• Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
• Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
• Refrigerate at least four hours to overnight.
• Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
• Place chicken on cutting board and let rest several minutes.
• Serve individually, or cut into bite sized pieces for making tacos or burritos.

POLLO ASADO

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 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)

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.