It was warm enough to grill outside.
Pollo Asado
This Pollo Asado recipe creates a juicy grilled chicken dinner seasoned with citrus, Mexican spices and achiote. It’s the perfect Cinco de Mayo meal!
Prep Time15 mins Cook Time 30 mins Marinate Time1 hr Total Time 1 hr 45 mins
Author: Kevin Is Cooking
Ingredients
- 5 lb. whole chicken , cut into 8 pieces
- 1/2 cup olive oil
- 6 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp Mexican oregano
- 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
Instructions
- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set ø
- Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
- Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
- For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
- Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
- When chicken is cooked, discard any leftover marinade.
Notes
1. Most achiote paste is packaged in 4 ounce cubes. We will only need 2 ounces, save remainder for another use. I break up and smash the achiote paste as best I can in the marinade mixture, making sure it's blended in. You can also puree in a blender for a smoother mixture after it cools. BELOW is an achiote spice blend substitute, enough for this recipe.
Achiote Paste Alternative
- 3 tbsp paprika
- 2 tbsp white vinegar
- 2 tsp dried Mexican oregano
- 4 garlic cloves, minced
- 1/2 tsp ground cumin
Combine in a small bowl and use to marinate chicken along with other main recipe seasonings and usually citrus juice.
2. Acid bases include vinegar, wine, citrus juice, and tomatoes. Acidic marinades might actually break down the chicken, making the texture mushy. So when using a highly acidic marinade for chicken, add a little olive oil and/or minimize marinating time.
Frisée and Apple Salad with dried cherries and walnuts
BY THE BON APPÉTIT TEST KITCHEN
September 26, 2008
- Active Time15 minutes Total Time15 minutes
- This salad made a pretty scant amount of dressing. The cherries seemed to soak most of it up. Charlie and guests were given a choice of Ranch, Thousand island, and one called Tusan Salad Dressing.
- Ingredients
Makes 4 servings
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups) I used Romaine
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts roasted @ 350 for 10 minutes
Step 1
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
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