Pollo Asado Tradicional is a beloved Latin American dish that combines juicy, flavorful chicken with a vibrant marinade. Perfect for grilling season, this recipe brings a taste of the tropics to your backyard, boasting flavors that are as bold as they are refreshing.
The star of the show is the whole chicken, quartered to ensure even cooking and maximum flavor absorption. The marinade begins with olive oil, which not only adds richness but helps the chicken stay moist. The orange juice and lime juice bring a zesty brightness that tenderizes and infuses the meat with tropical notes. Garlic gives a depth of flavor, while ground cumin adds a warm, earthy aroma. Dried oregano and smoked paprika contribute a herby, smoky essence, balanced by salt and black pepper for seasoning. Finally, a sprinkle of fresh cilantro adds a burst of freshness just before serving.
This Pollo Asado pairs wonderfully with a side of grilled vegetables or a fresh green salad. Consider serving it with a side of Mexican-style rice or warm tortillas to soak up any extra juices. A cold, refreshing drink like a mojito or a lime spritzer complements the citrusy flavors perfectly.
Start by whisking together your marinade ingredients in a large bowl: olive oil, orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Make sure everything is well mixed — you want those flavors to meld beautifully.
Add the quartered chicken pieces to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover the bowl and pop it into the fridge for at least 4 hours. If you can, let it sit overnight for the flavors to really soak into the meat.
When you're ready to cook, preheat your grill to medium-high heat. This is key for getting that perfect crispy skin. Take the chicken out of the marinade and place it skin-side down on the grill. You'll hear that satisfying sizzle as it hits the heat.
Grill the chicken for 25-30 minutes, turning occasionally. You're aiming for an internal temperature of 165°F, so keep a meat thermometer handy. The skin should be beautifully crispy by the time it's done.
Once off the grill, let the chicken rest for about 5 minutes. This helps the juices redistribute throughout the meat, keeping it succulent. Just before serving, sprinkle with chopped fresh cilantro for a final touch of flavor.
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