Pollo Asado translates to “chicken roast,” which might sound a little dull at first glance. It is certain, though, that this Mexican-inspired chicken dish is as flavorful and fun as a trip to the beautiful Caribbean coast! The tender, juicy grilled chicken is coated in a savory marinade that has a hint of lime and a little spice to ensure you know this dish’s origins. Infused with guajillo peppers for a little more kick, Pollo Asado will be your new go-to protein for tacos, rice bowls, or burritos!
Ingredients
- 4 (6-ounce) chicken pieces, bone-in
- salt, to taste
- 3 guajillo peppers, seeds and veins removed
- 1/2 teaspoon garlic powder and 1 teaspoon onion powder, combined
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1/4 cup lime juice
- 1/2 cup water
- 1 tablespoon vegetable oil, plus more, to taste, for oiling the grill
Directions
Step 1 -Pat the chicken dry with a paper towel.
Step 2 -Season the chicken with the salt and place in a large bowl.
Step 3 -Slightly toast the peppers on a hot griddle, turning once to avoid burning, about 1 minute.
Step 4 -In a medium bowl filled with hot water, add the toasted peppers to soften. Let them soak for 25 minutes.
Step 5 -Drain the softened peppers and place in a blender.
Step 6 -Add the garlic powder-onion powder mix, the oregano, the cumin, the ground pepper, the lime juice, the water, and more of the salt to the blender.
Step 7 -Process the pepper and spices mixture until it becomes a smooth sauce, about 1 minute.
Step 8 -Use a fine-mesh strainer to discard little pieces from the marinade.
Step 9 -Reserve 1 tablespoon of the marinade for basting.
Step 10 -Pour the remaining marinade over the chicken, making sure it is completely covered.
Step 11 -Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Step 12 -Transfer the chicken out of the marinade to a plate and allow it to reach room temperature.
Step 13 -Brush the grill grates with the extraoil and preheat the grill to medium heat at 350 degrees F.
Step 14 -Brush the room temperature chicken with the remaining 1 tablespoon of the oil to prevent them from sticking to the grill.
Step 15 -Cook the chicken on the grill, turning every 5 minutes and basting with the reserved marinade, until an instant thermometer inserted in the center of the chicken reads 170 degrees F, about 25 minutes.
Step 16 -Serve.
