Pollo Asado

Name: Pollo Asado
Prep time: 1 min
Cook time: 35 min
Total time: 36 min
Ingredients: 2 whole split chickens (4 halves); all-purpose red rub; 6 jalapeños; 1 medium onion, chopped; cilantro, to taste; 3 limes, cut into wedges; 1 cup olive oil; 1 cup kosher salt; 2 tbsp. black pepper; 0.5 cup paprika; 3 tbsp. chili powder; 1 tsp. cayenne pepper; 2 tbsp. garlic; 1.5 tbsp. sugar; 1 cup orange juice; 1 cup fresh lime juice; juice from 1 can of chipotle in adobo

The secret’s in the spicy marinade that gives this grilled chicken authentic Tex-Mex flavor.

Save

Print
Share
Share to:
- Copy Link
- Twitter
- Facebook
- Pinterest
You’ve copied a link
https://www.kingsford.com/recipes/pollo-asado/?do_action=save-recipe Save

1 Food Prep 15 mins
2 Grill Prep 10–20 mins
3 The Cook 20+ mins

Cooking for people

Ingredients

2 whole split chickens (4 halves)
all-purpose red rub
6 jalapeños
1 medium onion, chopped
cilantro, to taste
3 limes, cut into wedges

Marinade/Rub

1 cup olive oil
1 cup kosher salt
2 tbsp. black pepper
0.5 cup paprika
3 tbsp. chili powder
1 tsp. cayenne pepper
2 tbsp. garlic
1.5 tbsp. sugar
1 cup orange juice
1 cup fresh lime juice
juice from 1 can of chipotle in adobo

1 Food Prep

Apply a light, yet thorough coating, of all-purpose red rub to your chicken for maximum flavor. Salt and pepper will work too.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the chicken with the bone side up, directly over the coals, cover the grill and cook for 10 minutes.
Next, flip the chicken and baste with the marinade. Cover, and cook for another 10 minutes, periodically basting with the marinade.
Uncover the grill, and move the chicken to the cooler side of the grate. Because times vary greatly based on weight, a digital meat thermometer is necessary to make sure you cook your chicken until it reaches an internal temperature of 165°F.
Grill jalapeños with a touch of olive oil and salt.
Warm the tortillas on the grill, and serve the chicken whole or pulled with warmed rice and beans, and chopped onion, cilantro, charred jalapeños and lime wedges.
Serve this chicken dish with rice, beans and tortillas for an authentic Tex-Mex meal.

Here’s How to Handle a Flare-Up Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate until the flames subside.