Pollo Asado in Adobo

Pollo Asado Recipe

Grilling is very popular all over Mexico, but especially in 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!

 How to make Pollo Asado in adobo

• 4 Bone-in Chicken pieces (About 6 ounces each)
• Salt to season
• 3 Guajillo peppers, seeds and veins removed.
• 1 teaspoon Badia Sazón Completa  OR 1/2 tsp garlic powder & 1/tsp onion powder
• 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

 NOTES:

• It’s 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.

DIRECTIONS:

• 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 minutes.
• When the peppers have softened, drain the soaking water and place the peppers in 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.

• By the time 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. While cooking the chicken, turn every 5 minutes, basting with the remaining guajillo marinade during the process. Continue until the chicken is cooked through, about 25 minutes.

Print

Pollo Asado in adobo

Cuisine: Mexican

Servings: 4

Author: Mely Martinez - México in my kitchen

Ingredients

• 4 Bone-in Chicken pieces About 6 ounces each
• Salt to season
• 3 Guajillo peppers seeds and veins removed.
• 1 teaspoon Badia Sazón Completa  OR 1/2 tsp garlic powder & 1/tsp onion powder
• 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

Instructions

1. Pat dry your chicken and season with salt. Place in a large bowl.
2. 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 minutes.
3. When the peppers have softened, drain the soaking water and place the peppers in 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.
4. 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.
5. By the time 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.
6. Before grilling, brush vegetable oil over the chicken to avoid it from sticking to the grill.
7. Grill the chicken on a preheated grill, brushing the grill with oil. While cooking the chicken, turn every 5 minutes, basting with the remaining guajillo marinade during the process. Continue until the chicken is cooked through, about 25 minutes.

Recipe Notes

• It's 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.

Buen Provecho!
Mely,

Serve with slices of onions, peppers, and a guacamole, plus plenty of warm corn tortillas. And, of course, a glass of Santa Rita wine!
To make a large batch of Adobo sauce for other uses check this recipe for a Multipurpose Adobo Sauce