the northern states, and during the weekends and evenings. As soon as the early
evening arrives on any given Friday, all you need to do is go outside, and your
nose will point you the right direction of that inviting smell of meats being
slowly cooked over a charcoal fire. We sure love grilling!
New Year’s to celebrate with a barbecue party. Beef is mainly the meat of choice,
but we also like chicken, fish, shrimp and sausages.
Grilled Chicken, or, as we call it, “Pollo asado”, is also sold at local businesses to dine in or to carry out. Today’s recipe is for a grilled chicken marinade in an adobo sauce made using Guajillo pepper and spices. This sauce really enhances the flavors of the chicken.
Sauvignon Blanc and a Cabernet Sauvignon, an exquisite wine from Chile. My
husband prefers red wines, while I, on the other hand, like white wines. The
Sauvignon Blanc has crisp and fresh aromas of citrus blossom and peach, and the
rich deep red Cabernet Sauvignon has beautifully balanced fruit aromas.
- 4 Bone-in Chicken pieces (About 6 ounces each)
- Salt to season
- 3 Guajillo peppers, seeds and veins removed.
- 1 teaspoon Badia Sazón Completa (Complete Seasoning)
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- ¼ cup lime juice
- ½ cup water
- 1 tablespoon of vegetable oil
- This is a versatile recipe that can be adjusted to your personal taste,
regarding how much spices you want to add to the guajillo pepper marinade.
Perhaps you might like to add more cumin or oregano.
- “Badia Sazón Completa”
is a garlic and onion seasoning with some added herbs to enhance the flavor.
Pat dry your chicken and season with salt. Place
in a large bowl.
Slightly toast the guajillo peppers on a hot
griddle for a few seconds, turning once to avoid burning them. Once toasted,
place in a medium size bowl with hot water to soften. Let them soak for 25
Once the peppers have softened, drain the
soaking water and place the peppers into your blender pitcher. Add the Badia
Sazón Completa, garlic powder, oregano, cumin, pepper, lime juice, water and salt. Process for
about one minute or until you have a very smooth sauce.
Pass the sauce through a sieve if needed, to
avoid having little pieces of pepper skins in the marinade. Pour the sauce over
the chicken, making sure all the chicken pieces are covered with the guajillo
pepper sauce. Place plastic wrap over the bowl and refrigerate for at least one
hour to marinate.
Once you’re ready to grill your chicken, drain
the chicken pieces (reserving any excess marinade) and let the chicken come to
room temperature before grilling.
Before grilling, brush vegetable oil over the
chicken to avoid it from sticking to the grill.
Grill the chicken on a preheated grill, brushing
the grill with oil. Grill the chicken, turning every 5 minutes, while basting
with the remaining guajillo marinade during the process. Continue until the
chicken is cooked through, about 25 minutes.
plenty of warm corn tortillas. And, of course, a glass of Santa Rita wine!