Pollo Asado
Course: MainCuisine: Spanish, AmericanDifficulty: MediumServings
4
servingsPrep time
3
hours15
minutesCooking time
45
minutesTotal time
4
hoursThis chicken is a flavorful and pleasing dish.
Ingredients
3 1/2 – 4 lb chicken
1 bunch cilantro or culantro (sold in asian markets)
1 ea small onion chopped
2 tsp minced garlic
1 cup sour orange juice (naranja agria)
2 – 3 ea chipotle chiles in adobo sauce or any hot pepper your choice
1 pk sazon with (cilantro and anatto)
1/2 tbsp kosher salt
2 oz vegetable oil
2 fresh limes for garnish and to squeeze on chicken before serving.
Directions
- Spatchcock chicken, follow these steps:
Cut along both sides of the backbone with kitchen shears or a sharp knife.
Remove the backbone (save it for stock).
Turn the chicken over so it is breast side up on a cutting board.
Press down on the center of the breast until you hear a crack to help the chicken lie flatter on the grill.
Pat the chicken dry. - Puree in a blender all the ingredients until smooth. (except the chicken and the limes) Place chicken in a resealable bag or large bowl, pour marinade over; turn to coat. Seal the bag (or cover the bowl) and chill for at least 4 hours and up to 1 day.
- Preheat oven at 400 degrees. Place the chicken on a wire rack in a pan to keep it out of its juices.
- Cook on top rack until it reaches 165 degrees. The skin will char at this temp be careful not to burn chicken. Once done take out of the oven and let rest the cut in pieces and serve hot—squeeze-cut limes over the chicken.
Notes
- This dish is great on the grill. But when you don’t have a grill cooking at a higher temp can give you the same result.