So Easy Pollo Asado
So Easy Pollo Asado
Ingredients
For the Marinade
- 1/2 cup fresh orange juice, from about 2 oranges
- 1/4 cup fresh lime juice, from about 2 limes
- 1/4 cup white vinegar
- 5 garlic cloves, minced
- 4 teaspoons salt, to 5 teaspoons
- 1 tablespoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 2 Goya seasoning packets
- 5 pounds bone-in chicken, to 6 pounds
Instructions
- 1
In a large bowl, combine the fresh orange juice, fresh lime juice, white vinegar, minced garlic cloves, salt, black pepper, dried oregano, ground cumin, chili powder, cayenne powder, ground coriander, onion powder, and Goya seasoning packets. Mix all the ingredients well until thoroughly combined.
⏱️ 5 min
- 2
Take the bone-in chicken and pat it dry with paper towels. Using a sharp knife, make several deep slits into each chicken piece to allow the marinade to penetrate deeply into the meat.
⏱️ 10 min
- 3
Place the prepared chicken into the bowl with the marinade. Ensure all chicken pieces are fully coated with the marinade. You may need to use your hands to rub the marinade into the slits and over the entire surface of the chicken. Cover the bowl with plastic wrap.
⏱️ 5 min
- 4
Refrigerate the marinated chicken overnight, or for at least 4 hours, to allow the flavors to meld and tenderize the chicken.
⏱️ 480 min
- 5
Preheat a grill to medium-high heat. Once hot, place the marinated chicken pieces directly on the grill grates.
⏱️ 5 min
- 6
Grill the chicken for approximately 25-30 minutes, flipping occasionally to ensure even cooking and to achieve a dark, caramelized crust. Cook until the internal temperature reaches 165°F (74°C).
⏱️ 25 min
- 7
Once cooked through, remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
So Easy Pollo Asado
For the Marinade
- 1/2 cup fresh orange juice, from about 2 oranges
- 1/4 cup fresh lime juice, from about 2 limes
- 1/4 cup white vinegar
- 5 garlic cloves, minced
- 4 teaspoons salt, to 5 teaspoons
- 1 tablespoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 2 Goya seasoning packets
- 5 pounds bone-in chicken, to 6 pounds
Instructions
- 1
In a large bowl, combine the fresh orange juice, fresh lime juice, white vinegar, minced garlic cloves, salt, black pepper, dried oregano, ground cumin, chili powder, cayenne powder, ground coriander, onion powder, and Goya seasoning packets. Mix all the ingredients well until thoroughly combined.
⏱️ 5 min - 2
Take the bone-in chicken and pat it dry with paper towels. Using a sharp knife, make several deep slits into each chicken piece to allow the marinade to penetrate deeply into the meat.
⏱️ 10 min - 3
Place the prepared chicken into the bowl with the marinade. Ensure all chicken pieces are fully coated with the marinade. You may need to use your hands to rub the marinade into the slits and over the entire surface of the chicken. Cover the bowl with plastic wrap.
⏱️ 5 min - 4
Refrigerate the marinated chicken overnight, or for at least 4 hours, to allow the flavors to meld and tenderize the chicken.
⏱️ 480 min - 5
Preheat a grill to medium-high heat. Once hot, place the marinated chicken pieces directly on the grill grates.
⏱️ 5 min - 6
Grill the chicken for approximately 25-30 minutes, flipping occasionally to ensure even cooking and to achieve a dark, caramelized crust. Cook until the internal temperature reaches 165°F (74°C).
⏱️ 25 min - 7
Once cooked through, remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy chicken.
⏱️ 5 min