Pollo Asado Recipes

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POLLO ASADO

Super easy and super good.

Provided by Jenny Egelhoff

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 10



Pollo Asado image

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).

Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g

½ cup chopped onion
¼ cup olive oil
¼ cup lime juice
2 teaspoons white vinegar
2 teaspoons ground cumin
2 cloves garlic, smashed
2 small dried red peppers
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

POLLO ASADO

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h

Yield 16 servings

Number Of Ingredients 11



Pollo Asado image

Steps:

  • In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
  • Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
  • Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
  • Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
  • Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

POLLO ASADO

This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!

Provided by Jostlori

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Pollo Asado image

Steps:

  • Cut chicken breasts into two halves.
  • Heat oil in small saucepan over medium high heat until very hot.
  • While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
  • Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
  • Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
  • Refrigerate at least four hours to overnight.
  • Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
  • Place chicken on cutting board and let rest several minutes.
  • Serve individually, or cut into bite sized pieces for making tacos or burritos.

Nutrition Facts : Calories 507.1, Fat 36, SaturatedFat 7.6, Cholesterol 123.7, Sodium 705, Carbohydrate 3.8, Fiber 0.2, Sugar 1.4, Protein 40.7

1/2 cup olive oil
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 tablespoons garlic, minced
1/3 cup lime juice
1/3 cup orange juice
1/2 teaspoon achiote powder
4 whole boneless chicken breasts, skin attached

MEXICAN POLLO ASADO

Make and share this Mexican Pollo Asado recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10



Mexican Pollo Asado image

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.

4 chicken breasts
1/2 teaspoon black pepper
1/4 cup lime juice or 1/4 cup any citrus juice
2 teaspoons ground cumin
2 teaspoons white vinegar
1/4 cup olive oil
1/2 cup onion
1 teaspoon sea salt
2 garlic cloves
2 small dried red peppers

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