POLLO SABROSO
Adobo seasoning and Sazon can be found in the ethnic section of your grocer. If not, see recipe #451457 and there are many good Adobo recipes on food.com. I would imagine this being delicious on pork chops, too. These are 4 weight watcher points. Recipe from Skinny Taste blog. Note: 1. The packaged Sazon and Adobo contains salt. Should you make your own blends, remember to season with salt to taste. 2. If using packaged Sazon, any flavor will do, even the tomato blend.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the vinegar and soy sauce. Rub over chicken and turn to coat.
- In another small bowl, mix together the sazon, adobo, garlic powder and oregano. Season thighs with the mixture; let chicken marinade at least 20 minutes or overnight.
- Broil, bake or grill until chicken is cooked through.
JUICY AND SPICY MARINADE (POLLO AND CARNE ASADA)
Good marinade for beef or chicken. After marinating, use the sauce to cook meat in or to baste grilled meat.
Provided by Jamilahs_Kitchen
Categories Meat
Time 10m
Yield 4 meats, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Use any mixture of chosen citrus.
- Marinate meat 2-24 hours. Cook as desired.
Nutrition Facts : Calories 84.5, Fat 3.9, SaturatedFat 0.6, Sodium 1341, Carbohydrate 13.2, Fiber 2.4, Sugar 2.5, Protein 1.6
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
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
EL POLLO LOCO MARINADE COPYCAT
Found this on the internet awhile back. Haven't tried it yet. Prep time does not include marination time.
Provided by Kerena
Categories Whole Chicken
Time 1h5m
Yield 2 chickens, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and let chicken marinade a minimum of 1 hour.
- Grill chicken until done.
Nutrition Facts : Calories 783, Fat 64, SaturatedFat 15.1, Cholesterol 195.1, Sodium 417.2, Carbohydrate 0.6, Sugar 0.2, Protein 45.8
SABROSO POLLO MARINADO
Steps:
- Calienta el horno a 350°F.
- Vierte el aderezo sobre el pollo en una fuente llana de vidrio; voltea el pollo para cubrirlo bien. Ponlo a marinar en la nevera durante 1 hora.
- Retira el pollo de la marinada; deshazte de ésta. Pon la ralladura en una fuente llana. Reboza el pollo, dándole vuelta para cubrirlo parejamente por ambos lados. Colócalo, sin encimarlo, en un molde llano rociado con aceite en aerosol.
- Hornea el pollo por 30 min. Entretanto, cocina los hongos en una sartén rociada con aceite en aerosol a fuego alto hasta que estén blandos, revolviéndolos con frecuencia. Incorpora la albahaca.
- Pon encima del pollo los hongos y el queso desmenuzado. Hornéalo durante 5 min. más o hasta que el queso se derrita.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)
- Prepare the grill: Preheat grill to medium heat (350°F-375°F) for indirect cooking. This means light the burners (or charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.
- Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F. (Don't have an instant-read thermometer? Here's the one I recommend.)
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