Red Pollo Asado Marinade
Red Pollo Asado Marinade
Ingredients
For the Marinade
- 5 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 4 chile de arbol
- 4 garlic cloves, peeled
- 1/2 onion, roughly chopped
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1/4 cup water
For the Chicken
- 1 whole chicken, cut in half
- as needed water, for boiling chiles
Instructions
- 1
In a medium pot, combine the guajillo chiles, ancho chiles, chile de arbol, and the roughly chopped 1/2 onion. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes, or until the chiles have softened.
⏱️ 15 min
- 2
Carefully transfer the softened chiles and onion from the pot to a blender. Add the peeled garlic cloves, salt, black pepper, dried oregano, ground cumin, paprika, white vinegar, orange juice, and 1/4 cup water. Blend on high speed until the mixture is completely smooth. If the mixture is too thick, add a tablespoon or two more water until it reaches a pourable consistency.
⏱️ 5 min - 3
Place the whole chicken, cut in half, into a large non-reactive container or a large resealable bag. Pour the blended marinade over the chicken, ensuring all surfaces are thoroughly coated. Cover the container or seal the bag and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.
⏱️ 5 min
- 4
Preheat your grill to 375°F (medium-high heat). Once hot, place the marinated chicken halves on the grill. Grill for approximately 25-30 minutes, flipping occasionally, until the internal temperature of the thickest part of the chicken reaches 165°F. The chicken should be nicely charred and cooked through.
⏱️ 30 min•🌡️ 375
- 5
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before cutting it into serving pieces. Serve hot with your favorite sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Pollo Asado Marinade
For the Marinade
- 5 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 4 chile de arbol
- 4 garlic cloves, peeled
- 1/2 onion, roughly chopped
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1/4 cup water
For the Chicken
- 1 whole chicken, cut in half
- as needed water, for boiling chiles
Instructions
- 1
In a medium pot, combine the guajillo chiles, ancho chiles, chile de arbol, and the roughly chopped 1/2 onion. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes, or until the chiles have softened.
⏱️ 15 min - 2
Carefully transfer the softened chiles and onion from the pot to a blender. Add the peeled garlic cloves, salt, black pepper, dried oregano, ground cumin, paprika, white vinegar, orange juice, and 1/4 cup water. Blend on high speed until the mixture is completely smooth. If the mixture is too thick, add a tablespoon or two more water until it reaches a pourable consistency.
⏱️ 5 min - 3
Place the whole chicken, cut in half, into a large non-reactive container or a large resealable bag. Pour the blended marinade over the chicken, ensuring all surfaces are thoroughly coated. Cover the container or seal the bag and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.
⏱️ 5 min - 4
Preheat your grill to 375°F (medium-high heat). Once hot, place the marinated chicken halves on the grill. Grill for approximately 25-30 minutes, flipping occasionally, until the internal temperature of the thickest part of the chicken reaches 165°F. The chicken should be nicely charred and cooked through.
⏱️ 30 min•🌡️ 375 - 5
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before cutting it into serving pieces. Serve hot with your favorite sides.
⏱️ 5 min