Best Pollo Asada Recipes

Juicy and Spicy Marinade (Pollo and Carne Asada) image

Provided by Jamilahs_Kitchen

Categories Meat

Time 10m

Yield 4 meats, 4-6 serving(s)

Number Of Ingredients 13

2 jalapeno peppers, minced
2 garlic cloves, pressed
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 cup low sodium chicken broth
1 tablespoon olive oil
2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
4 tablespoons Worcestershire sauce
1 teaspoon ground cumin
2 teaspoons oregano (thanks Chef #303700)

Steps:

Nutrition Facts : Calories 84.5, Fat 3.9, SaturatedFat 0.6, Sodium 1341, Carbohydrate 13.2, Fiber 2.4, Sugar 2.5, Protein 1.6

Pollo Asada al Ajillo: Garlic Roasted Chicken image

Provided by Food Network

Categories main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 11

2 cups quartered onion
10 cloves garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 (3-pound) frying chicken, cut in half
1/4 cup lime juice
1/2 teaspoon black pepper
2 teaspoons ground cumin
Flour, for dusting
Olive oil, for frying

Steps:

Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
Preheat oven to 375 degrees F.
Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.

Pollo Asada image

Provided by Cathleen Ruelas

Categories Chicken

Time 15m

Number Of Ingredients 10

1/3 c orange juice, fresh
1/4 c lime juice
1/4 c red wine vinegar
1 Tbsp oregano, dried
1 Tbsp onion powder
3 Tbsp garlic salt
1 Tbsp cilantro, dried
1 Tbsp cumin
2 lb boneless, skinless chicken thighs
1 bunch fresh cilantro (optional)

Steps:

1. Combine all ingredients except for chicken in a bowl and whisk together. Put chicken in a ziploc type bag and pour mixture over chicken. Seal bag and gently toss chicken so that all of it gets a coating of marinade. Mariande for 24 hours. Keep in refigerator and occasionally toss chicken. After 24 hours put on grill over medium heat and cook for about 15-20 minutes. Serve with lime juice and fresh chopped cilantro.