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
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 ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)
Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly.
Provided by Chocolatl
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems from peppers.
- Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
- Slice half peppers crosswise into 1/2 inch pieces.
- Place in a food processor.
- Add tomatoes and garlic and puree to a coarse paste.
- Work in the olive oil and vinegar.
- Season lightly with salt and pepper.
- Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
- Rinse chicken and pat dry.
- Generously season on both sides with salt, pepper and cumin.
- Drizzle oil over both sides of chicken.
- Rub oil and spices in with your fingertips.
- Cover and refrigerate 30-60 minutes.
- Preheat grill to high.
- Brush and oil grill grate.
- Grill chicken until cooked through and golden brown, 4-6 minutes per side.
- Transfer chicken to a platter and spoon llajua over it.
Nutrition Facts : Calories 295.6, Fat 23.9, SaturatedFat 4.3, Cholesterol 46.4, Sodium 924, Carbohydrate 4.3, Fiber 1.1, Sugar 2.2, Protein 16.1
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