Best Chicken Asado 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).

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Steps:

• Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
• Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

Steps:

• Remove stems from peppers.
• Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
• Slice half peppers crosswise into 1/2 inch pieces.
• Place in a food processor.
• Add tomatoes and garlic and puree to a coarse paste.
• Work in the olive oil and vinegar.
• Season lightly with salt and pepper.
• Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
• Rinse chicken and pat dry.
• Generously season on both sides with salt, pepper and cumin.
• Drizzle oil over both sides of chicken.
• Rub oil and spices in with your fingertips.
• Cover and refrigerate 30-60 minutes.
• Preheat grill to high.
• Brush and oil grill grate.
• Grill chicken until cooked through and golden brown, 4-6 minutes per side.
• Transfer chicken to a platter and spoon llajua over it.

CHICKEN ASADO

Steps:

• Place chicken in a large pot.
• add all ingredients
• bring to boil cover and simmer for 1 hour or until tender.
• serve over top of potatoes or rice.
• Note: For Gluten free use gluten free soy sauce and gluten free tomatoes.

ROTISSERIE CHICKEN POLLO ASADO

Steps:

• Marinate the chicken: Whisk the Pollo Asado Norteño marinade ingredients in a gallon zip-top bag. Stuff the chicken cavity with a half-rind from each of the squeezed fruits - one orange, lemon, and lime rind in the cavity. Put the chicken in the bag with the marinade, squeeze out as much air as possible, and seal the bag. Flip the bag over a few times to coat the chicken with the marinade. Put the bagged chicken in a baking dish and refrigerate for 2 to 8 hours, flipping every hour or so to redistribute the marinade.
• Truss the chicken: Take the chicken out of the bag, and let any excess marinade drip off. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while preparing the grill.
• Set up the grill for indirect high heat (450°F+): Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for 15 minutes. Then I turn off all but the outer burners - burners 1 and 6. I also turn on my rotisserie burner and set it to high.
• Rotisserie the chicken: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook with the lid closed as much as possible. (If you have an infrared rotisserie burner, turn it off after the chicken is browning well, about 30 minutes, and let the burners in the main body of the grill finish cooking the bird.) The chicken is done when it reaches 160°F in the thickest part of the breast, about 1 hour.
• Serve: Remove the chicken from the rotisserie spit and then remove the trussing twine. Be careful - the spit and forks are blazing hot. Let the chicken rest for 15 minutes. Carve and serve with taco fixings on the side, so your diners can shred and make their own tacos.