Brett-EDH
TVWBB Hall of Fame
Pollo Asado - Mexican grilled chicken - either taco (chunked cut) or fajita style (served with grilled peppers and onions).
This cook was 7 boneless thighs and 4 boneless skinless breasts so adapt your amounts according to your cook.
Kosher salt to taste - I used around 1 Tbs
Black pepper to taste - I used around 1 Tbs
1 Tbs granulated garlic
2 tsp granulated onion
1 Tbs chili powder - I used extra hot
1 tsp cayenne pepper (to your taste buds)
1 Tbs chili flakes - or more if you want heat
2 tsp ground cumin
1/3 cup cooking oil - I like cooking olive oil that, not evoo as cooking olive oil is already heat treated
4 Tbs frozen pineapple juice concentrate
1/4 cup lime juice
2 Tbs dried oregano - rub the oregano between your palms as you sprinkle it onto the chicken. You’re trying to crush it to open up its flavor.
Place all ingredients atop the chicken pieces in a work bowl and fully mix to incorporate and distribute the ingredients so you have an even coating across all the chicken pieces.
Refrigerate and marinate 8 hours or overnight or you can Countertop marinate for 30-60 minutes as your coals preheat. Personally, the fridge marinade let’s the chicken absorb more flavor.
Heat coals to piping hot. And create a two zone setup, for direct and then indirect.
Sear the breasts first over the coals to mark them up and turn 3-4 times. Total sear is maybe 5 mins. Then move them to the indirect side of your grill.
Sear the thighs skin side down for 1-2 minutes. Make sure you don’t burn the skin. You’re trying to produce color but not too much color as the skin will darken when on the indirect side. Flip to meat side down and sear.
When thighs have color, again around 4-5 minutes total, move to the indirect side. Cover grill and cook on high temp, which should be around 400F, for 30 minutes. Breasts can be pulled at 155F and the thighs should be reading 175-180F when the breasts are 155F.
Remove from grill onto a plate, tent and rest for 5 minutes before slicing into jujitsu strips or then cross cutting to create bite sized chicken chunks for tacos/burritos.
Enjoy and post your pics if you make this. All ingredients can be changed to your desired flavor profile. This recipe has a lot of flavor but everything is in balance for how we like food to taste. Not too sweet, not too hot, not too salty. Very balanced.
Recipe feeds 5 with a full compliment of leftovers, almost 50% leftover. We like to have this in the fridge as it’s super versatile for more tacos, burritos, on a salad, mixed into Mexican rice for a rice bowl.
Lmk if there are any questions.
This cook was 7 boneless thighs and 4 boneless skinless breasts so adapt your amounts according to your cook.
Kosher salt to taste - I used around 1 Tbs
Black pepper to taste - I used around 1 Tbs
1 Tbs granulated garlic
2 tsp granulated onion
1 Tbs chili powder - I used extra hot
1 tsp cayenne pepper (to your taste buds)
1 Tbs chili flakes - or more if you want heat
2 tsp ground cumin
1/3 cup cooking oil - I like cooking olive oil that, not evoo as cooking olive oil is already heat treated
4 Tbs frozen pineapple juice concentrate
1/4 cup lime juice
2 Tbs dried oregano - rub the oregano between your palms as you sprinkle it onto the chicken. You’re trying to crush it to open up its flavor.
Place all ingredients atop the chicken pieces in a work bowl and fully mix to incorporate and distribute the ingredients so you have an even coating across all the chicken pieces.
Refrigerate and marinate 8 hours or overnight or you can Countertop marinate for 30-60 minutes as your coals preheat. Personally, the fridge marinade let’s the chicken absorb more flavor.
Heat coals to piping hot. And create a two zone setup, for direct and then indirect.
Sear the breasts first over the coals to mark them up and turn 3-4 times. Total sear is maybe 5 mins. Then move them to the indirect side of your grill.
Sear the thighs skin side down for 1-2 minutes. Make sure you don’t burn the skin. You’re trying to produce color but not too much color as the skin will darken when on the indirect side. Flip to meat side down and sear.
When thighs have color, again around 4-5 minutes total, move to the indirect side. Cover grill and cook on high temp, which should be around 400F, for 30 minutes. Breasts can be pulled at 155F and the thighs should be reading 175-180F when the breasts are 155F.
Remove from grill onto a plate, tent and rest for 5 minutes before slicing into jujitsu strips or then cross cutting to create bite sized chicken chunks for tacos/burritos.
Enjoy and post your pics if you make this. All ingredients can be changed to your desired flavor profile. This recipe has a lot of flavor but everything is in balance for how we like food to taste. Not too sweet, not too hot, not too salty. Very balanced.
Recipe feeds 5 with a full compliment of leftovers, almost 50% leftover. We like to have this in the fridge as it’s super versatile for more tacos, burritos, on a salad, mixed into Mexican rice for a rice bowl.
Lmk if there are any questions.
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