Pollo Asado
User Reviews
5.0
156 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinate Time
1 hr
-
Total Time
1 hr 45 mins
-
Servings
6 servings
-
Calories
455 kcal
-
Course
Main Course
-
Cuisine
Mexican
Pollo Asado
Report
This pollo asado recipe creates a juicy grilled chicken dinner seasoned with citrus, Mexican spices and achiote. It’s the perfect Cinco de Mayo meal!
Share:
Ingredients
- 5 lb whole chicken cut into 8 pieces
- 1/2 cup olive oil
- 6 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tsp Mexican oregano
- 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
Instructions
- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (See Note) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
- Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).
- Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.
- For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
- Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
- Cook on the Stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 10 minutes per side, depending on the thickness of the meat, until cooked through and the internal temperature reaches 160-165°F on an instant read thermometer.
- Bake in the Oven: Preheat the oven to 425°F. Arrange the chicken pieces in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165°F on an instant-read thermometer (chicken thighs and tenders need 15 minutes. Medium to large breasts need 20 to 25 minutes).
Notes
- Most achiote paste is packaged in 4 ounce cubes. We will only need 2 ounces, save remainder for another use. I break up and smash the achiote paste as best I can in the marinade mixture, making sure it's blended in. You can also puree in a blender for a smoother mixture after it cools.
- BELOW is an achiote spice blend substitute, enough for this recipe.
- Achiote Paste Alternative
- Combine in a small bowl and use to marinate chicken along with other main recipe seasonings and usually citrus juice.
- Marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight. Unlike beef, poultry doesn't have any tough connective tissue that needs to be tenderized. It starts to break down and the texture gets mushy. While it’s OK to marinate overnight, any longer would be far too long if the marinade or rub has a high acid base (vinegar, wine, citrus juice and tomatoes, etc). So when using a highly acidic marinade for chicken, add a little olive oil and/or minimize marinating time.
- 3 tbsp paprika
- 1 tbsp white vinegar
- 2 tsp dried Mexican oregano
- 4 garlic cloves, minced
- 1/2 tsp ground cumin
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
5g
(2%)
Protein
24g
(48%)
Fat
37g
(57%)
Saturated Fat
7g
(35%)
Cholesterol
95mg
(32%)
Sodium
866mg
(36%)
Potassium
337mg
(10%)
Sugar
2g
(4%)
Vitamin A
240IU
(5%)
Vitamin C
19.4mg
(22%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 866mg | 36% |
| Potassium | 337mg | 7% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
Other Recipes
You'll Also Love
