Pollo Asado A La Veracruzana Recipes

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

POLLO ASADO A LA VERACRUZANA

Steps:

• Calienta la parrilla a fuego medio.
• Licua el aderezo, 1 lata de tomates y el orégano hasta que queden homogéneos. Pon el pollo sobre una hoja grande de papel aluminio resistente; dobla hacia arriba los lados del papel. Cubre el pollo con la salsa de tomate, los tomates restantes, las aceitunas y los chiles. Para que quede bien sellado, dobla el paquete dos veces por arriba y los lados, dejando espacio para que circule el calor por dentro. Coloca el paquete directamente sobre la parrilla y tápala.
• Asa el pollo 45 min. o hasta que esté cocido (temperatura interna, 165ºF). Haz unos cortes en el papel aluminio para que el vapor escape antes de abrir el paquete. Sírvelo con el queso por encima.

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).