Pollo Asado
Serves 1
Directions
- 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.
- 2Add 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tablespoons) to a bowl.
- 3Add 1 tablespoon of ground annatto powder.
- 4Pour 4 tablespoons of soy sauce into the bowl.
- 5Pour 4 tablespoons of white vinegar into the bowl.
- 6Add 2 tablespoons of oregano.
- 7Add 3 tablespoons of chopped garlic.
- 8Add 2 teaspoons of garlic powder.
- 9Add 1 teaspoon of sugar.
- 10Add 1 teaspoon of chili flakes.
- 11Pour half a cup of oil into the bowl.
- 12Add 1.5 cups of chicken stock.
- 13Add 0.5 teaspoons of salt and 0.5 teaspoons of pepper to the marinade and mix well.
- 14Set aside some of the marinade for basting the chicken while grilling.
- 15Make 2-3 cut marks on each section of the chicken (breast, thigh, leg) all the way down to the bone.
- 16Place the chicken in a large Ziploc bag and pour the marinade over it. Marinate overnight in the fridge.
- 17Prepare the grill with medium heat to cook the chicken all the way to the bone without burning it.
- 18Place the marinated chicken on the grill.
- 19Baste the chicken constantly with the reserved marinade while grilling.
- 20Remove the chicken from the grill once it's fully cooked and has a crispy texture.
- 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.
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