Best 6 Pollo Asado Recipes

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).

MOJO ROAST CHICKEN (POLLO ASADO)

Steps:

• Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
• Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

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.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Steps:

• Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
• Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

POLLO ASADO

Steps:

• In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill. 1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse chicken well in cold water and pat dry. This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps. 1. Flip the chicken onto its breast. 2. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken. 3. Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat. 4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward. 5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated. 6. Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes. Just before the chicken is done, flip it over onto its breast for additional browning if desired. 7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

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.