Pollo Asado
10
People talking
This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!
- Ready In:
- 35mins
- Serves:
- Units:
10
People talking
ingredients
- 1⁄2 cup olive oil
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons salt
- 1 teaspoon dried oregano
- 2 tablespoons garlic, minced
- 1⁄3 cup lime juice
- 1⁄3 cup orange juice
- 1⁄2 teaspoon achiote powder
- 4 whole boneless chicken breasts, skin attached
directions
- Cut chicken breasts into two halves.
- Heat oil in small saucepan over medium high heat until very hot.
- While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
- Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
- Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
- Refrigerate at least four hours to overnight.
- Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
- Place chicken on cutting board and let rest several minutes.
- Serve individually, or cut into bite sized pieces for making tacos or burritos.
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RECIPE MADE WITH LOVE BY
@Jostlori
Contributor
@Jostlori
Contributor
"This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed!
Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color.
Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!"
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Can i use achiote paste instead of achiote powder? If so, are there any changes i should make to the preparation process? Can't seem to find achiote powder at my local grocery store. thanks!Replies 2
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Great Recipe! I actually used bone in legs and thighs and marinated over night. I also used garlic powder instead of the fresh (was all out) and added chopped cilantro to the marinade. Then cooked on my grill high heat until 180 on my temp probe... a family fav now!!Replies 1
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Substitute garlic powder, added cilantro to marinadeReply
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Great base recipe. I used 2/3 cups of Naranja Agria instead of orange and lime juice. Also spatchcocked a whole chicken, marinated it and roasted it in the oven. Plans were for the grill but weather canceled that. Kind of nice how an entire chicken fits into a 1 gal. ziploc.1Replies 1 -
So glad to find this... I have had this in mexican grills and can do it myself now, it's a great recipe. I do it with bone-in chicken thoReply
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