POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
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!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS
Categories Chicken Citrus Fruit Garlic Herb Onion Vegetable Backyard BBQ Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
- Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.
SPICY GRILLED LEMON CHICKEN
Provided by Sandra Lee
Time 3h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.
- Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.
- Preheat a grill or grill pan over medium heat.
- Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).
- For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
- In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
- In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.
- Serve the breasts while hot with the Brown Rice and Mushroom Salad.
SPICY CITRUS GRILLED CHICKEN
Make and share this Spicy Citrus Grilled Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large zip-top plastic bag.
- In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
- Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
- Remove chicken from marinade and season with salt and pepper.
- Grill chicken until browned and internal temperature reaches 165 degrees F.
SPICY GRILLED CHICKEN
Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.
Nutrition Facts :
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
SWEET AND SPICY GRILLED CHICKEN
This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.
Nutrition Facts :
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Ratings 6Calories 298 per servingCategory Main Course
- Add chicken to marinade and allow it to marinade for at least 30 minutes. (No more than 2 hours is best!)
- When ready to cook, heat grill on high and cook on each side for 7-9 minutes or until chicken is cooked thoroughly (internal temp should be 165)
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- Whisk 2 Tbsp. oil and next 4 ingredients in a large bowl; stir in 2 tsp. salt. Add chicken breasts; turn chicken to coat, cover, and chill overnight.
- Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Cover and grill, moving chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes. Turn chicken. Brush orange and lemon quarters with oil and arrange around chicken breasts on grill. Continue grilling until chicken breasts are golden brown and cooked through and orange and lemon quarters are caramelized, 10-15 minutes longer.
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