Best Pollo Asado Recipe

Ingredienti

• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 tablespoons olive oil
• 3-4 garlic cloves minced or 1 tablespoon garlic paste
• 1 tablespoon achiote powder (ground annatto seed or achiote paste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano ((Mexican preferred))
• 2 teaspoons sea salt or Kosher salt
• 1/2 teaspoon ground black pepper
• 3 pounds chicken thighs legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat.
• Lime wedges, chopped cilantro

Preparazione

1. 1

   --- Mix Marinade ---

2. 2

   Mix Marinade: Add the marinade ingredients to a resealable plastic bag big enough to hold the chicken (or a bowl if preferred). Mix to combine. If using achiote paste, make sure you break up the paste so it mixes well with the rest of the marinade ingredients.

3. 3

   --- Marinate ---

4. 4

   Marinate: Add the chicken to the bag and seal the bag. Massage the bag making sure the marinade coats the chicken well. Marinate for 30 minutes at room temperature or for up to 4 hours in the refrigerator. Do not marinate for more than 4 hours! 


If Grilling: Prepare the Grill

5. 5

   --- About Cooking Times ---

6. 6

   Note: Exact cooking times will vary depending on the chicken parts you are using (dark meat vs white meat and bone-in vs boneless. Check the chef’s notes for suggested times.

7. 7

   --- Prep and Preheat Gas Grill: ---

8. 8

   Prep gas grill: Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 375º – 425ºƒ) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.

9. 9

   --- Prep and Preheat Charcoal Grill: ---

10. 10

    Prep charcoal grill: Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.

11. 11

    --- Grill - Check grilling times for bone-in and boneless chicken on the recipe notes below ---

12. 12

    Grill: Remove the chicken from the marinade, shaking off any excess liquid. Discard marinade. For bone-in chicken, place the chicken pieces, skin side down on the grill directly over the heat and cook for about 20 minutes, turning once every 5 minutes or so. You can close the lid in between flipping the chicken. 
Move the chicken to the cooler side of the grill and cook over indirect heat for an additional 15-20 minutes or until the chicken's internal temperature reaches 160º – 165º Fahrenheit.

13. 13

    Rest: Remove the chicken from the grill and allow to rest, tented with aluminum foil for 10 minutes before serving.

14. 14

    --- Oven Roasting: ---

15. 15

    Preheat oven: Preheat the oven to 400º Fahrenheit and line a baking pan with aluminum foil or parchment paper and place a wire rack inside the baking pan.
.

16. 16

    Lay the chicken skin side up on the wire rack leaving 1-2 inches between each piece

17. 17

    Bake for 35-45 minutes or until the internal temperature reaches 165º Fahrenheit, flipping once through the cooking process.

18. 18

    Rest: Remove the chicken from the oven and allow to rest, tented with aluminum foil for 10 minutes before serving.

19. 19

    --- Optional Garnishes ---

20. 20

    Serve chicken garnished with chopped cilantro and/or lime wedges (optional).