Pollo Asado
Let's get grilling
Day before
1
Make rice, beans and tortillas.
2
Cool rice and beans to warm up next day.
3
Cook and cooltortillas,then place in storage bagand leave at room temp to warm up next day.
1
Fire up the charcoal grill using Kingsford charcoal and heat to 375°F. Pro tip: Light thorough coating of Valentina’s red rub for maximum flavor. Salt andpepper will work too.
2
Place chicken with bone side up cover for 10 minutes.
3
Then, flip chicken and baste with marinade. Cook cover for another 10 minutes,periodically basting with marinade.
4
Next, uncover and move chicken away from coals to cooler side of grill and allow to finish off reaching an internal temperature of 165°F.
5
Grill jalapeños with a touch of olive oil and salt.
6
Warm tortillas on grill and serve whole or pulled with rice, beans, chopped onion, cilantro, charredjalapeños and lime wedges.
Cooking for 6 people
Ingredients
-
split chickens (4 halves)
2 whole
Marinade/Rub
-
olive oil
1 cup
-
kosher salt
1 cup
-
black pepper
2 tablespoons
-
paprika
1/2 cup
-
chili powder
3 tablespoons
-
cayenne pepper
1 teaspoon
-
garlic
2 tablespoons
-
sugar
1.5 tablespoons
-
orange juice
1 cup
-
fresh lime juice
1 cup
-
Juice from chipotle in adobo
Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford
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