Pollo Asado
I love Steak Asada, and I was looking for something new for chicken. The tang of citrus juice and levels of flavor brought in by the seasonings made this an easy dish to try. You could use any cut of chicken for this; I love to use boneless, skinless chicken thighs because it’s dark meat, but also for the ragged edges that brown and crisp on the grill. This Pollo goes great on top of Arroz Mexicano.
This recipe was developed from recipes from Cooking con Claudia, Cowboy Kent Rollins, and What Great Grandma Ate.
Pollo Asado
Pollo Asado hot off the grill.
Ingredients
- 2-4 # of your favorite Chicken cuts
Marinade
- ½ cup orange juice juice of 2 oranges
- ¼ cup lime juice juice of 2 limes
- ¼ cup white vinegar
- ¼ cup olive oil
- ½ an onion chopped
- 5 garlic cloves smashed and minced
- 2 packets of Sazon Goya available at most grocery stores
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp oregano
- 2 tsp coarse black pepper
- 1 tsp ground coriander
Instructions
- Combine all of the marinade ingredients in a blender, and then marinade the chicken for at least 4 hours and up to overnight.
- Preheat your grill to ~400 degrees F, and grill the chicken to a safe internal temperature. You want it to brown and crisp on the outside.
- This pairs well with Mexican rice, chips & pico de gallo, and a fresh salad.