Pollo Asado Recipe

"This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (100.6 g)
Calories 250.6
Total Fat - 16.2 g
Saturated Fat - 2.6 g
Cholesterol - 59.5 mg
Sodium - 491.3 mg
Total Carbohydrate - 3.5 g
Dietary Fiber - 0.4 g
Sugars - 1.1 g
Protein - 22.3 g
Calcium - 19.4 mg
Iron - 1.2 mg
Vitamin C - 6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut chicken breasts into two halves.

Step 2

Heat oil in small saucepan over medium high heat until very hot.

Step 3

While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.

Step 4

Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.

Step 5

Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.

Step 6

Refrigerate at least four hours to overnight.

Step 7

Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.

Step 8

Place chicken on cutting board and let rest several minutes.

Step 9

Serve individually, or cut into bite sized pieces for making tacos or burritos.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute coconut oil for olive oil - Coconut oil has a higher smoke point than olive oil, so it is better for grilling and will not burn as easily.
Substitute cilantro for oregano - Cilantro will give the dish a more fresh and vibrant flavor, and it pairs well with the Mexican flavors of the dish.

Variations

Baked Pollo Asado Preheat oven to 375 degrees F (190 degrees C). Place chicken in a baking dish and pour marinade over. Bake for 30 minutes, or until chicken reaches an internal temperature of 180 degrees F (80 degrees C).

Grilled Pollo Asado Preheat grill to medium heat. Place chicken in a shallow dish and pour marinade over. Grill chicken for 15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 180 degrees F (80 degrees C).

Serve with

Spanish Rice: Spanish Rice is a classic Mexican side dish that pairs perfectly with Pollo Asado. It is made with long grain rice, tomatoes, and spices, and it is sure to add a delicious flavor to your meal. Plus, it's a great way to add some carbs to your plate!

Pico de Gallo: Pico de Gallo is a classic Mexican condiment that is the perfect accompaniment to Pollo Asado and Spanish Rice. It's a simple mix of tomatoes, onions, jalapeños, cilantro, lime juice, and salt, and it adds a fresh, flavorful kick to any meal. Plus, it's a great way to add some freshness and crunch to your plate!

FAQ

Q: How long should I marinate the chicken?

A: The marinating time should be at least four hours, but ideally overnight for best flavor.

Q: What temperature should I cook the chicken?

A: Chicken should be cooked to an internal temperature of 165°F. Use a meat thermometer to check the temperature.

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Fun facts:

Fun Fact 1: El Pollo Loco, the fast food restaurant famous for its Mexican-style grilled chicken, was founded in 1975 in Los Angeles, California. It is now a nationwide chain with over 400 locations.

Fun Fact 2: The achiote powder used in this recipe is made from the annatto seed, which was used by the Mayans and Aztecs for its medicinal and religious properties, as well as for its culinary uses.