Pollo a La Parilla (Grilled Chicken)

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Total Time
40mins
Prep 20 mins
Cook 20 mins

One of my favorite things to make is Arrachera (which I have my personal recipe for on here) but I threw a party once that some of the guests don't eat beef so I wanted to make a Chicken option so I made this up. I love mangos so I thought by marinading the meat in mango nectar and lime juice it would give the meat a nice flavor and I was right! I hope you like it.

Ingredients Nutrition

Directions

  1. For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
  2. Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
  3. Rub seasoning into meat thoroughly.
  4. Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
  5. Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
  6. Let sit for several hours or over night.
  7. Cook on hot grill.
  8. Serve with warm tortillas and desired taco toppings.
  9. An alternate cooking method:.
  10. I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.
Most Helpful

5 5

TEN STARS!!! This is EXCEPTIONAL! My husband and I devoured it. I cut the recipe in 1/4, then used 1 cup mango juice and 2 TBXP lime. I sliced chicken thighs into thick strips before marinating, and while cooking (stove-top) added 1 TBSP flour to thicken the sumptuous sauce. We ate some over rice (awesome) and some rolled in corn tortillas. Served it with Mexican Corn and Mexican Broccoli, both from RECIPEZAAR, and plain rice. This recipe will become one of our staples!!! Thank you EVER SO MUCH for creating and sharing it.