Ah, Pollo Asado! An exotic symphony of zest, aromatics, and fire. This isn’t just your average roast chicken; it’s a celebration of Latin American flavors.
It’s Easy, But Oh, The Flavor!
Grilled first, then roasted in an oven, this chicken is marinated in citrus juices and an exquisite blend of spices like achiote, sazon, Mexican oregano, cumin, and red pepper flakes. It promises a delightful punch that ordinary roasted chicken can only dream of. Simple to make? Yes. Bland? Never.
The All-Important Achiote
Achiote, or annato seeds, are an unmissable component of Pollo Asado. Known for their bright red or yellow hues, these tropical seeds offer an exotic twist, bringing a colorful tapestry of taste and appearance.
Grill It, Roast It, Love It
Grill the chicken for that smoky charm, then roast to tender perfection. You can vary between simple roasting or grilling, but the heart of this dish lies in the fusion of the two methods. The result? An irresistible feast that dances between traditions.
Serve It Up
Garnish with fresh cilantro, lime wedges, chili flakes. Serve it with corn tortillas, spicy guacamole, or Arroz Verde (Green Rice). It’s not just a meal; it’s an experience.
Tips and Variations
Prefer boneless? Adjust the cooking time. Want to roast only? You can. But don’t miss the achiote; it’s the soul of Pollo Asado. Variations exist, from Puerto Rican simplicity to Mexican complexity. But the core remains the same – a carnival of flavors.
Storage, But Will There Be Leftovers?
Store up to 5 days in the refrigerator, or freeze for 3 months. But be warned, the deliciousness of this dish might not leave you with any leftovers to store!
In Conclusion
Pollo Asado is not just a dish; it’s a vibrant melody of Latin culture and culinary ingenuity. This Mexican version of roasted chicken stands tall with its rich flavors, textured method, and the ability to turn an ordinary dinner into a fiesta.
Whether you’re a seasoned culinary explorer or a curious newcomer to Mexican cuisine, Pollo Asado is a fascinating and delicious dish that’s sure to keep it spicy! Boom! Done! It’s a winner, my friends.
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1/4 cup fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 3 to 4 garlic cloves finely chopped or 1 tablespoon garlic puree
- 1 tablespoon ground annatto seeds or annatto paste
- 1 teaspoon freshly ground cumin
- 1 teaspoon freshly ground coriander
- 1 teaspoon dried Mexican oregano
- 2 teaspoons fine sea salt or Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 pounds various chicken parts trimmed (bone-in or boneless, skin-on or skinless)
- To Serve Optional: Lime slices, fresh cilantro leaves
Instructions
- Mix Marinade: In a large zip-lock bag or mixing bowl, whisk together orange juice, lime juice, olive oil, garlic, annatto, cumin, coriander, oregano, salt, and pepper. If using annatto paste, ensure it’s well blended.
- Marinate: Add chicken, ensuring it’s well-coated with the marinade. Seal and massage the bag or stir in the bowl. Allow to marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
- Prepare the Grill: Follow the instructions to prep your gas or charcoal grill, creating direct and indirect heat zones.
- Grill the Chicken: Remove chicken from marinade; discard excess. Follow specific grilling times and techniques (see notes) based on chicken type. Grill until internal temperature reaches 160º – 165º Fahrenheit.
- Oven Roasting: Alternatively, preheat the oven to 400º Fahrenheit, and arrange chicken on a wire rack in a lined baking pan. Roast for 35-45 minutes, turning once, until fully cooked.
- Rest and Serve: Allow the chicken to rest, tented with foil, for 10 minutes. Serve garnished with fresh cilantro and lime slices, if desired.
Notes
Grilling Times: Refer to detailed guidelines for grilling times based on chicken parts and type.
Temperature Tip: Consider removing the chicken from the grill at 160º F; it will reach 165º F as it rests.
