Pollo Asado

Serves 1
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Directions

  1. 1Take two whole chickens and cut them to remove the neck and wing tips, about 9 lbs. Alternatively, you can use leg & thigh or wings & breast pieces. Adjust the recipe for the amount of chicken you prep.
  2. 2Add 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tablespoons) to a bowl.
  3. 3Add 1 tablespoon of ground annatto powder.
  4. 4Pour 4 tablespoons of soy sauce into the bowl.
  5. 5Pour 4 tablespoons of white vinegar into the bowl.
  6. 6Add 2 tablespoons of oregano.
  7. 7Add 3 tablespoons of chopped garlic.
  8. 8Add 2 teaspoons of garlic powder.
  9. 9Add 1 teaspoon of sugar.
  10. 10Add 1 teaspoon of chili flakes.
  11. 11Pour half a cup of oil into the bowl.
  12. 12Add 1.5 cups of chicken stock.
  13. 13Add 0.5 teaspoons of salt and 0.5 teaspoons of pepper to the marinade and mix well.
  14. 14Set aside some of the marinade for basting the chicken while grilling.
  15. 15Make 2-3 cut marks on each section of the chicken (breast, thigh, leg) all the way down to the bone.
  16. 16Place the chicken in a large Ziploc bag and pour the marinade over it. Marinate overnight in the fridge.
  17. 17Prepare the grill with medium heat to cook the chicken all the way to the bone without burning it.
  18. 18Place the marinated chicken on the grill.
  19. 19Baste the chicken constantly with the reserved marinade while grilling.
  20. 20Remove the chicken from the grill once it's fully cooked and has a crispy texture.
  21. 21Serve the pollo asado with corn, green onions, rice, beans, guacamole, salsa, radishes, and lime.

Ingredients

  • 4 packets Sazon Goya con culantro y achiote powder
  • 1 Tbsp ground annatto powder
  • 2 Tbsp oregano
  • 3 Tbsp chopped garlic
  • 2 tsp granulated garlic powder
  • 1 tsp sugar
  • 1 tsp red pepper flakes
  • 4 Tbsp distilled white vinegar
  • 4 Tbsp soy sauce
  • 0.5 cup olive oil
  • 1.5 cup chicken stock
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 units whole chicken
  • Corn
  • Green onions

Equipment

bowlknifeziploc baggrilltongskitchen shearsbasting mop

Tips

  • For the marinade, use Mexican oregano for a more citrusy flavor.
  • Cook over open flame for best flavor and crispy texture.