MEXICAN POLLO ASADO MARINADE RECIPE RECIPES

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POLLO ASADO RECIPE | REE DRUMMOND | FOOD NETWORK



Pollo Asado Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 16 servings

Number Of Ingredients 11

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves) 
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt 
1 teaspoon black pepper 
4 whole garlic cloves, peeled and smashed 
16 whole chicken legs 
2 whole onions, peeled and quartered 
32 soft taco-size flour tortillas 
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

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.

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