Mexican-Style Pollo Asado al Carbon

Name: Mexican-Style Pollo Asado al Carbon
Prep time: 15M
Total time: 70M
Yield: 4 Servings
Cuisine: Central America
Ingredients: 1 whole chicken; 1 bottle Naranja Agria – Bitter Orange Marinade; 1 can Chipotle Peppers in Adobo Sauce; ¼ cup Extra Virgin Olive Oil; 2 tsp. Sea Salt; ½ tsp. Ground Black Pepper; 1 packet Sazón with Coriander and Annatto; 1 tbsp. Minced Garlic; 1½ tsp. Ground Oregano; 1 box Mexican Rice; 1 can Mexican Style Pinto Beans; 12 Corn Tortillas; Salsa Taquera; 1 cup Salsa Verde; Green Pickled Jalapeño Peppers; Lime wedges; Cilantro, for garnish (optional)

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Introducing this delicious Mexican-Style Pollo Asado al Carbon, juicy on the inside, nicely browned on the outside, with a smoky touch. In our version, the secret lies in marinating the chicken with an ingenious blend of GOYA® Naranja Agria Marinade, GOYA® Chipotle Peppers in Adobo Sauce, Sazón GOYA® with Coriander and Annatto, garlic, and oregano; a perfect combination that gives it a citrusy, spicy, and flavorful touch. Serve with rice, beans, grilled tortillas, jalapenos and your favorite salsa. Prepare it today or make it part of your outdoor grilling with family and friends. A menu to impress!

Total Time

70m

Prep Time:15m

Cook Time:55m

Yields:4 Servings

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Ingredients

For the chicken

1
(4-5 lbs.)

whole chicken

1 bottle
(24.5 oz)

GOYA® Naranja Agria – Bitter Orange Marinade, or fresh orange juice

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1 can
(7 oz.)

GOYA® Chipotle Peppers in Adobo Sauce, peppers minced with Adobo sauce

Buy at Shop.goya.com

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¼ cup

GOYA® Extra Virgin Olive Oil, plus more for brushing

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2 tsp.

GOYA® Sea Salt

½ tsp.

GOYA® Ground Black Pepper

1 packet

GOYA® Sazón with Coriander and Annatto

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1 tbsp.

GOYA® Minced Garlic

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1½ tsp.

GOYA® Ground Oregano

For the garnishes and side accompaniments

1 box
(7 oz.)

GOYA® Mexican Rice

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1 can
(15 oz.)

GOYA® Mexican Style Pinto Beans, warmed

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GOYA® Corn Tortillas, lightly charred (see tip below)

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GOYA® Salsa Taquera

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1 cup

GOYA® Salsa Verde

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GOYA® Green Pickled Jalapeño Peppers

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Lime wedges

Cilantro, for garnish (optional)

Directions

Kitchen View

Step 1

Spatchcock: Pat chicken dry with paper towels on a clean cutting board. Using a sharp knife or kitchen shears, cut down both sides of the backbone to remove. Place chicken breast-side-up on cutting board. Firmly press on chicken breast to crack the breastbone and flatten the rib cage.

Step 2

In large container with lid, combine chicken and Naranja Agria Marinade, chipotle peppers, oil, salt, pepper, Saźon, garlic and oregano. Massage marinade into chicken to cover completely. Marinate for at least 4 hours, or overnight. Discard marinade.

Step 3

Pat chicken dry with paper towels. Heat grill to medium-low heat. Add chicken skin-side-down to hot, greased grill grates. Grill, flipping occasionally, until golden-brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 45-55 minutes. If chicken begins to brown too quickly, decrease temperature to low. Allow to rest 7-10 minutes before serving.

Step 4

Meanwhile, prepare rice according to package directions.

Step 5

Slice and serve chicken with rice, beans, charred tortillas, salsas, jalapeños and lime wedges.

There are two easy ways to char tortillas: For the first method, use tongs to quickly char the tortillas in a hot cast iron skillet over medium-high heat for 15-30 seconds per side, until lightly charred. Alternatively, you can char the tortillas directly over a medium-low gas burner, flipping them as soon as they start to char. This gas-burner method will char the tortillas even faster. The tongs allow you to flip and turn the tortillas without burning your fingers.

There are two easy ways to char tortillas: For the first method, use tongs to quickly char the tortillas in a hot cast iron skillet over medium-high heat for 15-30 seconds per side, until lightly charred. Alternatively, you can char the tortillas directly over a medium-low gas burner, flipping them as soon as they start to char. This gas-burner method will char the tortillas even faster. The tongs allow you to flip and turn the tortillas without burning your fingers.

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Recipe Tags

Mexican-Style Pollo Asado al Carbon

Prep Time: 15m

Total time: 70m

Yields: 4 Servings

Introducing this delicious Mexican-Style Pollo Asado al Carbon, juicy on the inside, nicely browned on the outside, with a smoky touch. In our version, the secret lies in marinating the chicken with an ingenious blend of GOYA® <a href="https://www.goya.com/en/products/bitter-orange-marinade/">Naranja Agria Marinade</a>, GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>, <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón GOYA® with Coriander and Annatto</a>, garlic, and oregano; a perfect combination that gives it a citrusy, spicy, and flavorful touch. Serve with rice, beans, grilled tortillas, jalapenos and your favorite salsa. Prepare it today or make it part of your outdoor grilling with family and friends. A menu to impress!