Mexican cuisine always feels like a fiesta for the senses, doesn’t it? Imagine the sizzle of marinated chicken on a hot grill, the smoky aroma wafting through the air—reminds me of those spontaneous summer barbecues where time seemed to stand still. This Pollo Asado recipe captures that magic, blending vibrant spices with tender chicken, promising a dish that’s as enjoyable to prepare as it is to savor.
Steps
- Prepare the Marinade: In a large bowl or a resealable plastic bag, mix together olive oil, orange juice, lime juice, chopped onion, minced garlic, and achiote paste. Add ground coriander, cumin, kosher salt, smoked paprika, dried oregano, black pepper, and chipotle chile pepper to the mixture. Whisk until well combined.
- Marinate the Chicken: Place the chicken in the marinade, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl, and refrigerate for at least 4 hours, up to 24 hours for optimal flavor absorption. If using chicken breasts, limit marination to 12 hours to prevent mushiness.
- Bring to Room Temperature: Before cooking, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking and helps maintain the chicken’s juiciness.
- Prepare the Grill: Preheat your grill to medium-high heat, between 425-450°F. Clean the grates thoroughly and grease them with vegetable oil to prevent sticking. Wait until the grill reaches the desired temperature before adding the chicken.
- Grill the Chicken: Place the chicken on the grill, skin side down if skin is present. Grill for 5-7 minutes on each side, or until the internal temperature reaches 175°F for dark meat and 165°F for white meat. Allow the chicken to develop a charred crust by minimizing flipping.
- Rest and Serve: After cooking, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chicken. Serve with your choice of warm tortillas, rice, beans, or a fresh salad.
- Alternative Oven Cooking: Preheat the oven to 400°F. Line a baking sheet with foil and apply cooking spray. Arrange the chicken in a single layer, ensuring pieces do not touch. Bake for 25-35 minutes, or until the internal temperature reaches 175°F for dark meat. Let rest before serving.
Ingredients
- 4-5 pounds bone-in chicken thighs (skin removed)
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly squeezed orange juice (approximately 2 oranges)
- 1/4 cup freshly squeezed lime juice
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- 2 ounces achiote paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt (or half the amount of table salt)
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon chipotle chile pepper
FAQ
- What is Pollo Asado?
- Pollo Asado translates to “roasted chicken” and is a flavorful dish that involves marinating chicken in a mix of citrus juices, spices, and achiote powder. This marinade gives the chicken its distinctive red-orange color and rich flavor.
- Can I use chicken breasts for Pollo Asado?
- Yes, you can use chicken breasts for Pollo Asado. However, it’s important to pound them to an even thickness before marinating to ensure even cooking. Be cautious not to overcook them to maintain juiciness.
- How long should I marinate the chicken?
- For chicken thighs, marinate for at least 4 hours and up to 24 hours. For chicken breasts, marinate for up to 12 hours to avoid them becoming mushy.
- Is Pollo Asado spicy?
- Pollo Asado is meant to have a bit of a kick, but it is typically medium in spiciness. If you prefer less heat, reduce the amount of chipotle pepper in the recipe.
- Can I freeze marinated Pollo Asado?
- Yes, you can freeze the marinated chicken for up to 3 months. This allows the chicken to marinate while thawing in the refrigerator when you’re ready to cook.
Tips
- Marinating Tips: For optimal flavor and tenderness, marinate the chicken for at least 4 hours, but no more than 24 hours, as excess marinating can make the chicken mushy. For chicken breasts, limit marinating time to 12 hours to avoid a mushy texture.
- Grilling Advice: Make sure to preheat your grill to a high temperature, around 425-450°F, before adding the chicken to ensure a proper sear. Use a wire brush to clean the grill thoroughly to prevent sticking and achieve beautiful grill marks.
- Achieving Juicy Chicken: Allow the chicken to sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly and retain moisture, resulting in a juicier dish.
- Using a Meat Thermometer: Always use a meat thermometer to check for doneness. Aim for an internal temperature of 175°F for chicken thighs and 165°F for chicken breasts to ensure they are perfectly cooked without being dry.
Equipment
- Instant-read meat thermometer: For checking the internal temperature of the chicken to ensure it’s cooked properly.
- Wire grill brush: To clean the grill thoroughly before cooking.
- Tongs: To handle the chicken on the grill.
- Achiote paste: If not available locally, it can be ordered online.
- Digital meat probe thermometer: Optional but useful gadget for monitoring meat temperature without having to constantly check.
