Chicken Asada Recipes

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).

POLLO ASADO (OVEN ROASTED, GRILLED)

Steps:

• Mince garlic, juice lime and orange, and collect remaining ingredients to make marinade.
• Pollo Asado Marinade: In a wide bowl, combine all marinade ingredients. Taste and adjust salt and lime to sharp bold taste before adding chicken. Reserve 1/4 cup aside for basting and add remaining marinade in a large bowl.
• Add chicken. Rub marinade paste over the chicken, cover all sides. Cover and refrigerate for at-least 30 minutes to marinate. (up-to overnight).
• Heat grill to medium heat, about 375 to 400 degrees Fahrenheit. (Oven instructions in notes) When ready to grill, brush hot grill with oil. Remove chicken from marinade and discard marinade.
• Grilled Pollo Asado: Place marinated chicken on the hot preheat oiled grill. Cover and grill chicken until internal temperature (in thickest part of thigh) reads 165 degrees Fahrenheit. (about 20-30 mins). After first 10 minutes, light brush chicken 2-3 times with marinade reserved in Step - 2.
• Serve with side of beans, rice, salsa. Add to tacos or burrito bowls. Extra splash of lime before serving is highly recommended.

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.

CHICKEN ASADO RECIPE

Steps:

• Sprinkle salt and ground black pepper to the chicken, then rub the ingredients and leave it for about 20 minutes.
• Apply heat in a frying pan, pour the Canola cooking oil, then fry the chicken. When all the chicken slices are cooked, set aside.
• In a separate frying pan, apply heat and melt the butter.
• When the butter is fully melted, add and saute the onions until it becomes soft.
• Add the bay leaves and saute for a minute.
• Pour the tomato sauce, stir, then bring to a boil.
• When it started to boil, add the soy sauce, then stir.
• Add the sliced potatoes.
• Add the calamnsi juice and stir.
• Cover the frying pan and simmer for 12 minutes.
• Add the pan fried chicken slices, then mix the chicken to the sauce and simmer for another 5 minutes.
• When the potato is already soft turn off the heat and serve while its hot.

CHICKEN ASADO

Steps:

• In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.
• Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
• In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
• Remove excess oil from pan except for about 2 tablespoons. Add chicken, onions, and garlic. Cook, stirring occasionally until chicken is lightly browned and onions and garlic are softened.
• Add reserved marinade and bring to a boil for about 2 to 3 minutes.
• Add tomato sauce, water, and bay leaf. Bring to a boil.
• Lower heat, cover, and cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Skim the sauce of rendered fat as needed.
• Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
• Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.

POLLO ASADO (CITRUS MARINATED GRILLED CHICKEN)

Steps:

• Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
• Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
• Preheat a grill to medium low heat. Cook the chicken for 30 minutes, turning frequently. Make sure not to walk away, skin-on chicken can flare up quickly!
• Cook the chicken until a thermometer reads 165°F in the center. Serve hot.

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).

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

CHICKEN ASADA

Steps:

• Place all ingredients in deep sided electric/regular skillet.
• Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce, about the consistency of spaghetti sauce.
• Stir periodically. If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens.
• Serve over rice.

POLLO ASADO

Steps:

• Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
• Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
• Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
• For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
• Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
• When chicken is cooked, discard any leftover marinade.

POLLO ASADO

Steps:

• Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.
• 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.)
• Time to eat! Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.