Best 3 Chickenasado Recipes
Chicken Asado is a succulent and flavorful dish that captures the essence of Mexican cuisine. Its origins can be traced back to the northern regions of Mexico, where it is commonly prepared using a technique called "asado," which means "roasted" in Spanish. Typically made with chicken, this dish showcases the versatility of this protein and allows for various cooking methods. Whether you choose to grill, roast, or braise your chicken, the result is a tender and juicy masterpiece. The marinade, often made with a blend of citrus juices, herbs, and spices, infuses the chicken with a vibrant and aromatic flavor profile. Chicken Asado is frequently served with a selection of traditional Mexican sides such as rice, beans, tortillas, and fresh guacamole, creating a complete and satisfying meal. With its bold flavors and easy preparation method, Chicken Asado has become a beloved dish enjoyed by people of all ages. Dive into the recipes provided in this article to explore different ways of preparing this delightful dish and discover the culinary traditions of Mexican cuisine.
Let's cook with our recipes!
POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLLO ASADO
This easy Pollo Asado recipe is marinated in a mixture of lime and orange juice, Mexican herbs and spices and achiote powder to achieve it's signature red-orange color. Grill it, roast it in the oven or even make it in the slow cooker!
Provided by Isabel Eats
Categories Main
Time 2h35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving, Calories 306 kcal, Carbohydrate 1 g, Protein 35 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 198 mg, Sodium 930 mg, Fiber 1 g, UnsaturatedFat 11 g
CHICKEN ASADO
Kapampangan-style Asadong Manok is marinated in citrus juice and soy sauce and then braised in tomato sauce until tender and flavorful. It's a delicious dish perfect for family dinners or special occasions!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h20m
Number Of Ingredients 13
Steps:
- In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.
- Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
- In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
- Remove excess oil from pan except for about 2 tablespoons. Add chicken, onions, and garlic. Cook, stirring occasionally until chicken is lightly browned and onions and garlic are softened.
- Add reserved marinade and bring to a boil for about 2 to 3 minutes.
- Add tomato sauce, water, and bay leaf. Bring to a boil.
- Lower heat, cover, and cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Skim the sauce of rendered fat as needed.
- Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
- Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.
Nutrition Facts : Calories 717 kcal, Carbohydrate 20 g, Protein 48 g, Fat 49 g, SaturatedFat 11 g, Cholesterol 174 mg, Sodium 1148 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
Tips:
- Use a good quality cut of chicken. Bone-in, skin-on chicken thighs or breasts are ideal for this recipe, as they stay moist and flavorful during cooking.
- Don't overcrowd the chicken in the pan. If you're cooking a lot of chicken, cook it in batches so that each piece has enough room to brown.
- Be patient when searing the chicken. Don't rush the process or the chicken will not brown properly. Let it cook for 3-4 minutes per side, or until it is golden brown and crispy.
- Use a flavorful marinade. The marinade is what gives the chicken its flavor, so make sure to use one that you like. The recipe in the article uses a simple marinade made with olive oil, garlic, cumin, and chili powder, but you can use any marinade you like.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out. If you cook it over high heat, the outside of the chicken will burn before the inside is cooked through.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Chicken asada is a delicious and versatile dish that can be served with a variety of sides. It's perfect for a weeknight meal or a weekend gathering. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a flavorful and easy-to-make chicken recipe, give chicken asada a try.
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