Pollo Asado, (Mexican Grilled Chicken Asado)

Pollo Asado on a red Le Creuset Platter.

Pollo Asado, (Mexican Grilled Chicken Asado)

Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Pollo Asado recipe. A juicy Mexican grilled chicken dinner with sheer pizzaz.

Course Main Course Chicken

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 30

Marinade time 4

Servings

Calories 245kcal

Author Lea Ann Brown

Equipment

Grill

Ingredients

3 - 3 1/2 pounds Chicken thighs and drumettes Or a Whole chicken cut up, chicken quarters or even chicken breasts. Bone in-skin on.
1 bunch Cilantro tough stems trimmed.
1 small Onion peeled and coarsely chopped (about 1 cup)
2 cloves Garlic peeled
1 - 2 medium Jalapeno peppers Stems removed. Seeds and veins removed if you want less heat.
1/2 cup Fresh Orange Juice substitute 1 cup Naranja Agria (Sour orange juice) for this orange juice and lime juice.
1/2 cup Fresh Lime Juice
2 Tablespoons + 1 1/2 teaspoon Achiote paste
1 Tablespoon Kosher Salt 1 Tablespoon if using Diamond Crystal Brand and 1 3/4 teaspoon if using Morton Brand Kosher Salt.
Vegetable Oil For Grill
Lime Wedges for serving

Instructions

In a food processor, puree cilantro, coarsely chopped onion, garlic cloves, jalapeno peppers, stems removed, 1 cup naranja agria (sour orange juice), or ½ cup fresh orange juice plus ½ cup fresh lime juice, achiote paste and Kosher salt.
Place chicken in a resealable bag or large bowl and pour marinade over; turn to coat. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day.
Prepare a grill for indirect medium-high heat (for a charcoal grill, bank coals on one side of grill); rub vegetable oil on grill grates.
Remove chicken from marinade to a large platter. Letting any excess marinade drip back into bag or container. Season chicken lightly with salt.
Prepare a grill by preheating to 450 degrees. Oil the grates using vegetable oil.
Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you'll be cooking over indirect and direct heat.
Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
Cook chicken until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.
Transfer chicken to a cutting board and let rest 10 minutes before serving. Serve with lime wedges for squeezing over the chicken.

Notes

Tips for Success:

Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it's way to cooking perfectly.
Don't skip the long marinade time. If you decide to marinade only an hour or two, you'll be missing out on some fabulous flavor.
Use that meat thermometer to insure proper cooking time.
Let the chicken rest for 10 minutes tented with foil. This will help the juices to distribute in the meat.

Want to use this recipe on a whole chicken? Spatchcock a 3½–4 lb. whole chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill).

Nutrition