Description
Sizzling Mexican Pollo Asado brings bold flavors dancing across your plate, promising a culinary journey through authentic grilled chicken traditions. Marinated with zesty spices and grilled to perfection, this dish invites you to savor Mexico’s rich, smoky goodness in every delectable bite.
Ingredients
Scale
Main Protein:
- 4 chicken leg quarters (thigh and drumstick)
Marinade Ingredients:
- 1/4 cup (60 milliliters) olive oil
- 1/4 cup (60 milliliters) orange juice
- 1/4 cup (60 milliliters) lime juice
- 4 cloves garlic, minced
- 2 tablespoons chipotle pepper in adobo sauce, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
Garnish and Serving:
- Fresh cilantro
- Lime wedges
- Grilled green onions
Instructions
- Craft a vibrant marinade by blending olive oil, orange and lime juices, garlic, chipotle pepper, cumin, smoked paprika, oregano, salt, and black pepper in a spacious mixing bowl until thoroughly combined.
- Immerse chicken leg quarters completely in the marinade, ensuring every surface is generously coated. Seal in an airtight container or zippered bag and refrigerate for 2-8 hours, allowing flavors to penetrate deeply.
- Heat grill to medium-high temperature (approximately 400°F). Remove chicken from marinade, letting excess liquid drip off, and discard remaining liquid to prevent cross-contamination.
- Position chicken skin-side down on grill grates, cooking for 10-12 minutes until skin develops crispy, caramelized edges and distinctive char marks.
- Carefully rotate chicken, grilling opposite side for additional 10-12 minutes. Verify doneness by checking internal temperature reaches 165°F and juices run clear without pink undertones.
- Transfer grilled chicken from heat, allowing 5-minute resting period to redistribute internal moisture and enhance tenderness.
- Plate pollo asado attractively, garnishing with fresh cilantro, grilled green onions, and accompanying lime wedges for bright, zesty flavor enhancement.
Notes
- Tenderize chicken leg quarters with a meat mallet before marinating to help absorb flavors more effectively and ensure even cooking.
- Swap chipotle pepper with smoked paprika and a dash of hot sauce for those preferring milder heat levels while maintaining smoky depth.
- Use avocado or vegetable oil as alternatives to olive oil for individuals with dietary restrictions or flavor preferences.
- Create gluten-free version by confirming all marinade ingredients are certified gluten-free and using tamari instead of traditional sauces.
- Prep Time: 2 hours
- Cook Time: 24 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg