Pollo Asada

From http://www.recipezaar.com/recipe/Pollo-Asada-235214
By: Jamilah's Kitchen
Jun 16, 2007

Mexican marinated chicken breasts

Ingredients

* 4 chicken breasts
* 1/2 teaspoon black pepper
* 1/4 cup lime juice or any citrus juice
* 2 teaspoons ground cumin
* 2 teaspoons white vinegar
* 1/4 cup olive oil
* 1/2 cup onion
* 1 teaspoon sea salt
* 2 garlic cloves
* 2 small dried red peppers

Directions

1. Smash garlic cloves.
2. Place all ingredients except chicken in blender.
3. Pour over chicken breasts.
4. Marinate 2 to 24 hours.
5. Grill chicken breasts.
6. Serve as desired.

Recipe makes 4 servings

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POLLO ASADO AL CARBON
From http://www.city-data.com/forum/recipes/587221-pollo-asado-al-carbon.html

Marinade:

1-1/2 T ground ancho chile powder (optional)
1 t dried oregano
1 t ground cumin
1/4 t ground cloves
1/4 t ground cinnamon
4 garlic cloves, peeled & minced or put through a garlic press (use more or less, to taste)
3 T apple cider vinegar
1/4 C orange juice
1/4 C lime juice
1 t salt

In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill.

1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse chicken well in cold water and pat dry.

This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps.

1. Flip the chicken onto its breast.

2. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken.

3. Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat.

4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward.

5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated.

6. Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes. Just before the chicken is done, flip it over onto its breast for additional browning if desired.

7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes. This allows the chicken to absorb the juices so they won't all run out when you cut the chicken up. Show the chicken off to your family/guests in all its glory before cutting it into pieces to serve.

Serve with fresh tortillas, the salsa(s) of your choice, beans and/or rice and roasted corn on the cob seasoned with chile and lime and slathered with butter (and/or mayonnaise, if you want to be authentic).

There is a picture, more details and some variations you might want to try in my blog here:
Rocky Point Tides: Pollo Asado al Carbon: Finger Lickin' Good in Mexico

With warm weather on the way, this is a good way for the official grillmeister of the family (usually the man?) to show off his skills and make the neighbors envious. Enjoy!!

Read more: http://www.city-data.com/forum/recipes/587221-pollo-asado-al-carbon.html#ixzz0nuu6mxWv