Pollo Asado Recipe


• 4 boneless, skinless chicken breasts

• 1/4 cup olive oil

• 1/4 cup orange juice

• 1/4 cup lime juice

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

• Chopped fresh cilantro (for garnish)


• In a bowl, mix together olive oil, orange juice, lime juice, minced garlic, cumin, chili powder, paprika, dried oregano, salt, and pepper to create the marinade.

• Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Make sure the chicken is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for best flavor.

• Preheat your grill to medium-high heat.

• Remove the chicken from the marinade and let any excess drip off. Discard the marinade.

• Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Cooking times may vary based on the thickness of the chicken.

• Once cooked, remove the chicken from the grill and let it rest for a few minutes.

• Slice the chicken and garnish with chopped fresh cilantro.

• Serve the Pollo Asado with your choice of side dishes such as rice, beans, tortillas, or a fresh salad.

Enjoy your delicious Mexican Pollo Asado!

Remember that cooking times may vary based on the equipment and the thickness of the chicken. Always ensure the chicken is fully cooked before serving.

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