Pollo Asado

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

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Cooking for 6 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

  • 1/2 cup

    paprika

  • 3 tbsp.

    chili powder

  • 1 tsp.

    cayenne pepper

  • 2 tbsp.

    garlic

  • 1 1/2 tbsp.

    sugar

  • 1 cup

    orange juice

  • 1 cup

    fresh lime juice

  • juice from 1 can of chipotle in adobo

1Food Prep

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

2Grill Prep

3The 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.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford™ Charcoal.

  • For safe meat preparation, reference the USDA website.

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