Pollo Asado
also called pollo · taco de pollo asado · tacos de pollo · grilled chicken · pollo a la parrilla · chicken asado
- Taquería
- The Bowl Shop
- serves 6
- recipe says 5 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| 2 Tbs(recado rojo)achiote paste | blend the achiote adobo | marinate 4 hr | grill skin down 12 min, turn, 12 min | rest 10 min | chop off the bone, toss |
| 1/2 cup(120 mL)fresh orange juice | |||||
| 1/4 cup(60 mL)fresh lime juice | |||||
| 2 Tbswhite vinegar | |||||
| 5 clovesgarlic | |||||
| 1 tspground cumin | |||||
| 1 tspdried Mexican oregano | |||||
| 1/4 tspground allspice | |||||
| 1 Tbskosher salt | |||||
| 3 lb(1.4 kg; skin on)bone-in chicken thighs | |||||
| 1/2 cup(chopped)white onion | |||||
| 1/3 cup(chopped)cilantro | |||||
| 1 Tbsfresh lime juice | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1blend the achiote adobo
2marinate 4 hr
goes in with what step 1 made
5chop off the bone, toss
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 4 hr 34 min2 of 5 steps give no time
- Needs you
- about 24 min
- If you get it wrong
- Forgiving — skin down over live fire it flares, and the citrus and sugar blacken well before the thigh is at temperature
blend the achiote adobo
not timedfrom the start
marinate 4 hr
4 hrwalk awayfrom the start
grill skin down 12 min, turn, 12 min
24 minneeds you4 hr in
rest 10 min
10 minwalk away4 hr 24 min in
chop off the bone, toss
not timed4 hr 34 min in
- needs you
- you can walk away
- never timed
You'll need blender · charcoal grill
Goes with
See how it is written
>> title: Pollo Asado
>> category: Smoked & Grilled
>> tags: chicken, mexican, achiote, citrus, grill, tacos
>> counters: Taquería, The Bowl Shop
>> aka: pollo, taco de pollo asado, tacos de pollo, grilled chicken, pollo a la parrilla, chicken asado
>> pairs-with: mexican-red-rice, corn-tortillas
>> servings: 6
>> time: 5 hr
>> slack: forgiving — skin down over live fire it flares, and the citrus and sugar blacken well before the thigh is at temperature
>> step: blend the achiote adobo
Blend @achiote paste{2%Tbs}(recado rojo), @fresh orange juice{1/2%cup}(120 mL), @fresh lime juice{1/4%cup}(60 mL), @white vinegar{2%Tbs}, @garlic{5%cloves}, @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, @ground allspice{1/4%tsp}, and @kosher salt{1%Tbs} smooth in a #blender{}.
>> step: marinate 4 hr
Marinate @bone-in chicken thighs{3%lb}(1.4 kg; skin on) in @&(~1)adobo{} for ~marinate{4%hr} in the fridge, working it under the skin.
>> step: grill skin down 12 min, turn, 12 min
Grill @&(~1)marinated chicken{} skin down over medium coals in a #charcoal grill{} ~grill{12%min}, until the skin lifts free, then turn it and ~grill{12%min} more, to 175°F (79°C).
>> step: rest 10 min
Rest @&(~1)grilled chicken{} for ~rest{10%min}.
>> step: chop off the bone, toss
Chop @&(~1)rested chicken{} off the bone, skin and all, and toss it with @white onion{1/2%cup}(chopped), @cilantro{1/3%cup}(chopped), and @fresh lime juice{1%Tbs}.