This delightfully marinated and grilled chicken comes out so juicy and tender – you are going to love it. This simple recipe for Pollo Asado is one you are going to want to pin for sure! You get such a delicious depth of flavor from the orange juice and chipotle peppers. It has a sweet heat that gets a smoky finish when you cook it on the grill.
Chicken is one of those proteins that can be put into any cuisine and it will shine. We eat chicken at least three times a week – and not just because we raise our own meat chickens. Everyone in our family loves to each chicken – light or dark meat, bone-in or boneless skinless. In fact I have quite a few great chicken recipes for your to check out! My Chicken Recipes
Using the marinate to baste the chicken builds up the flavors to the next level. Be sure that you get the marinade to a full boil before putting it back on the meat. You need to cook out any bacteria that may be left over from the raw chicken. If you want to use it as a sauce on the final plate of food, you really need to make sure that it’s cooked all the way through. It has great flavor and can add a nice layer to you whole meal. If you are going to debone the meat before serving, its a good idea to add a bit of sauce to the shredded meat.
You can serve this on the bone or you can pull it off before serving. I like to serve it on the bone because my crew isn’t afraid to get their hands dirty. When I make a meat like this, I usually do a bean and rice side – like this time I made ranchero style-black beans and a Mexican rice. And then I warm up some flour tortillas. We tear off a piece of tortilla, puts some beans, rice and chicken into it and chow down!
Now Let’s Get Cookin’!
- 6 Chicken Thighs bone-in
- 6 Chicken Drumsticks
- 2 cup Orange Juice
- 1 7oz can Chipotle Peppers in Adobo Sauce chopped
- ¼ cup Lime Juice
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Paprika
- 2 tsp Cumin
- 2 tsp Oregano
- ¼ cup Oil
- Combine all ingredients except chicken in a gallon sized zipper bag. Add chicken and seal bag. Let marinate in refrigerator for at least 4 hours (up to 24hours).
- Preheat grill to medium high (425degF).
- Remove chicken from bag but DO NOT discard the marinade. Place chicken on grill, once hot, and let cook for 10 minutes.
- Add marinade to sauce pan over medium high heat. Bring just to boil then reduce heat to medium low.
- Brush chicken with cooked marinade and flip each piece. Cook another 10 minutes. Brush again and test chicken meat thermometer (needs to be at least 165degF in the thickest piece). *If not yet to temperature, brush again and flip. Check and brush every 5 minutes until temperature has been achieved.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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