Pollo Asado is a citrus marinated chicken. It can be made with any part of the chicken, but I typically make it with boneless, skinless breast or thigh meat. The citrus based marinate will tenderize the chicken into melt-in-your mouth deliciousness. Pollo Asado can be served as the prime attraction in your entree, by itself, in a burrito, burrito bowl or street taco. Below is my take on Pollo Asado…
Pollo Asado Recipe
- 3 lbs of Chicken (Boneless, skinnless breasts is my preference)
- 3/4 cup orange juice
- 1/2 cup lemon juice
- 1/3 cup lime juice
- 1/2 cup olive oil
- 4 cloves of garlic, minced
- 1/2 cup soy sauce
- 1 tsp chipotle pepper in adobo sauce, minced into small pieces (reduce for less spicy, double for more spicy)
- 1 med Vidalia onion, chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tbsp course ground black pepper
- 3/4 cup fresh cilantro, chopped
- In a large mixing bowl, combine all ingredients EXCEPT the chicken. Whisk until well blended. Remove one cup of the marinate and place it in a covered container. This will be used after the carne asado is cooked.
- Prepare the Chicken by placing it on a cutting board and cover it with a heavy plastic wrap. (Alternatively you can place the chicken in a gallon zip lock bag). Next, using a meat tenderizer hammer, beat the daylights out of it from both sides until the steak is approximately 1/4″ thick.
- Place the chicken in the large container with the marinate. Cover. Allow to marinate for 1-2 days in the refrigerator.
- Prepare your Big Green Egg (or grill), by preheating it to 400 degrees and lightly oiling the grates.
- Remove your chicken from the marinate and grill. For the recommended internal temp of 165 degrees, grill for approximately 7min per side. Do NOT reuse the marinate which the steak came out of!
- Remove the chicken from the grill. Let rest for 2-3 min.
- If serving chicken breasts whole, plate the chicken and drizzle a couple tablespoons of the reserved, unused marinate over them.
- If serving in Burritos, burrito bowls, tacos, etc, cut cross grain into approximately 1/8″ wide strips. Place the strips in a serving container and pout the remaining 1 cup of reserved, unused marinate over them. Serve immediately.
RECOMMENDED: When served as a street taco, accompany with my Mexican Street Corn as a relish on flour or corn tortillas!!!