Best Pechuga A La Parilla Recipes

POLLO A LA PARILLA (GRILLED CHICKEN)

Steps:

• 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.
• 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.
• Rub seasoning into meat thoroughly.
• Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
• 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.
• Let sit for several hours or over night.
• Cook on hot grill.
• Serve with warm tortillas and desired taco toppings.
• An alternate cooking method:.
• 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.

PECHUGA A LA PARILLA

Steps:

• Combine the ingredients for the marinade.
• Place the chicken in the marinade,turning to cover all sides.
• Cover and marinate at least 3 hours or overnight.
• Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
• Peel and slice the onions into 1/2 inch slices.
• Slice the tomatoes into 1/2 inch slices.
• Preheat gas or charcoal grill.
• Add soaked hickory chips if desired.
• Remove chicken breasts from marinade;reserve marinade.
• Grill chicken breasts until done.
• Transfer to serving platter and keep warm.
• Place the vegetables on the grill and brush generously with reserved marinade.
• Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
• Cook all vegetables except for the tomatoes on both sides.
• While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
• Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
• Garnish with lime slices and cilantro sprigs.
• Serve immediately.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
• Prepare grill for medium-high heat.
• Discard marinade, then pat chicken dry. Oil grill rack.
• Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
• Garnish with lime wedges.
• (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).