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!
Pollo Asado
People gather for birthdays, graduations, and some even for 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.
How to make pollo asado in adobo
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.
Buen Provecho!
Mely,
Serve with slices of onions, peppers, and 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
Receta en Español Aquí.
Pollo Asado in adobo
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 ½ teaspoon garlic powder & 1/teaspoon 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
- 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.
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.
Dana J.
How perfect! I wish for summer now. It's hard to grill in Northern Michigan at the end of December.
Seriously thinking of making it in the oven. With a few adjustments since some of the ingredients are hard to come by around here.
Thanks for posting this.
Rodney lawrence
Grilled this tonight and the whole family loved it. Even the kids. My girls age 9 and 11 said it was the best chicken they've had. Thank you for the wonderful recipes
mmartinez
Hello Rodney,
I'm so happy to know you and your family loved the recipe. Happy cooking!
Jen
This is a wonderful recipe! We grilled ours over charcoal and it was a perfect summer dinner. Thank you!
mmartinez
Hi Jen,
Thank you for coming back and share your experience using the Pollo Asado Recipe. I bet it tasted amazing with a charcoal grill.
Maggie Unzueta
This dish looks amazing.
Scott Hanson
This was so good. I was tempted to give the marinade some citrus but made it exactly as written outside of using boneless thighs and it was amazing.
Mely Martínez
Hello Scott,
I'm so glad you gave this recipe for Pollo Asado a try. Thank you for coming back and leave a comment. Happy cooking!
Britt
It has lime juice in it already...that is citrus.
Mely Martínez
Hello Britt,
Yes, the recipe includes lime juice, as in citrus. In Mexico, we like to marinate meats, poultry, and seafood with lime juice.
Dawn
Amazing and so simple! Followed instructions exactly and it was perfect.
Sheryl Silva
Is canned Adobe sauce a suitable substitute for the home-made? I have everything except the dried chilies.
Mely Martínez
Hello Sheryl,
You can use those, but then it will be a completely different flavor, plus it will be spicy.
Jackie
Chicken is marinating right now… thanks for this recipe!
Mely Martínez
Hello Jackie,
I hope you like it!
Cinthia
This was amazing! I used chicken breast and was afraid it would be too dry, but it worked out great. Super flavorful! We served it on jicama wraps topped with pico de Gallo and homemade guacamole, and a side of fresh beans. It was perfect!
Mely Martínez
Hello Cinthia,
Thank you for sharing your experience using chicken breast. I know many people will find that tip helpful.