POLLO GRILLED RECIPES
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) RECIPE - FOOD…
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Total Time 8 hours 45 minutes
Prep Time 8 hours
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
Nutrition Facts : Calories 617.2, FatContent 44.4, SaturatedFatContent 12.1, CholesterolContent 187.2, SodiumContent 1517, CarbohydrateContent 6, FiberContent 1.2, SugarContent 0.9, ProteinContent 47.2
POLLO ASADO RECIPE | REE DRUMMOND | FOOD NETWORK
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
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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- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill); oil grate. Remove chicken from marinade, letting any excess marinade drip back into bag or container. Season chicken lightly with salt. Grill chicken, skin side up, over direct heat until lightly charred, about 5 minutes. Turn over and grill until skin is lightly charred, about 5 minutes. Turn skin side up and move to cooler part of grill. Cover and grill until an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour. (If the chicken has reached temperature but needs a bit more color, return to hotter part of grill and grill over direct heat until darker, checking every minute or so.) Transfer chicken to a cutting board and let rest 10 minutes before carving. Serve with lime wedges for squeezing over.
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