Salsa Pollo Asado Tono 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

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).

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

Steps:

• Remove stems from peppers.
• Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
• Slice half peppers crosswise into 1/2 inch pieces.
• Place in a food processor.
• Add tomatoes and garlic and puree to a coarse paste.
• Work in the olive oil and vinegar.
• Season lightly with salt and pepper.
• Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
• Rinse chicken and pat dry.
• Generously season on both sides with salt, pepper and cumin.
• Drizzle oil over both sides of chicken.
• Rub oil and spices in with your fingertips.
• Cover and refrigerate 30-60 minutes.
• Preheat grill to high.
• Brush and oil grill grate.
• Grill chicken until cooked through and golden brown, 4-6 minutes per side.
• Transfer chicken to a platter and spoon llajua over it.