Best 6 Bruschetta De Pollo Asado Recipes

POLLO ASADO

Steps:

• Make the marinade: Add all ingredients except chicken in a small bowl. Whisk to combine.
• Marinate: Place chicken in a large gallon size ziploc bag and add the marinade. Close the bag, massage together to coat all the chicken and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours or the chicken will get tough and begin to break down.)
• Prepare the grill: Preheat grill to medium heat (350°F-375°F) for indirect cooking. This means light the burners (or charcoal) on one half of the grill, and leave them off on the other half. This creates a zone of direct heat and a zone of indirect heat. Grease the preheated grill grates to prevent sticking by wiping them down with a folded paper towel that's been soaked in vegetable oil.
• Grill: Remove the chicken from the marinade and shake off any excess liquid. Grill chicken skin side down over direct heat for about 8 to 10 minutes with the lid closed as much as possible, until the skin is crispy and golden. Flip chicken over, move to indirect heat and grill for 15 to 20 minutes, until the meat is firm and the temperature registers 165°F. (Don't have an instant-read thermometer? Here's the one I recommend.)
• Time to eat! Serve pollo asado with warm corn tortillas or flour tortillas, Mexican street corn (elotes) and Mexican rice.

BRUSCHETTA DE POLLO ASADO

Steps:

• Calienta la parrilla a fuego medio.
• Coloca el pollo en un plato de vidrio poco profundo; vierte 2 cdas. de la vinagreta sobre el pollo. Refrigera 10 min.
• Cubre la mitad de la rejilla para asar de la parrilla con una hoja grande de papel aluminio resistente. Saca el pollo del plato; tira la marinada.Coloca el pollo del lado de la parrilla que no está cubierto por el papel aluminio. Asa durante 6 min. Mientras tanto, combina el resto de la vinagreta, los tomates, el queso y la albahaca.
• Voltea el pollo; colócalo sobre el papel aluminio. Cubre el pollo con la mezcla de tomate. Asa 8 min. o hasta que el pollo esté bien cocido (temperatura interna de 165ºF).

POLLO ASADO

Steps:

• Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
• Note: These instructions are for bone-in chicken thighs - see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
• Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren't touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.
• Serve pollo asado with warm tortillas, Mexican street corn (elotes) pina colada fruit salad and Mexican rice or cilantro lime rice. We also love it with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

POLLO ASADO WITH BLACK BEANS AND RICE

Steps:

• Preheat the oven to 400 ̊ F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat.
• Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ̊ F, 30 to 35 minutes.
• Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes.
• Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.

POLLO ASADO

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.