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Pollo Asado
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Pollo Asado

Juicy, charred chicken marinated in citrus and spices, grilled to perfection and topped with a bright, herb-filled chimichurri. A fusion of smoky Mexican street flavor and zesty South American flair.

75 min
Medium

Cooking Instructions

  • Ingredients: For the chicken:

    • 2 lbs bone-in chicken (thighs or drumsticks)

    • 3 cloves garlic, minced

    • 2 tbsp olive oil

    • Juice of 1 orange

    • Juice of 1 lime

    • 1 tsp paprika

    • 1 tsp cumin

    • 1 tsp oregano

    • Salt and pepper to taste

    For the chimichurri:

    • 1 cup fresh cilantro

    • ½ cup fresh parsley

    • 2 cloves garlic

    • ½ tsp red pepper flakes

    • 2 tbsp red wine vinegar

    • ½ cup olive oil

    • Salt and pepper to taste

    Instructions:

    • In a bowl, mix marinade ingredients and coat chicken well. Marinate at least 2 hours (overnight for best flavor).

    • Blend all chimichurri ingredients until slightly chunky; set aside.

    • Grill or roast chicken over medium-high heat until charred and cooked through (internal temp 165°F).

    • Serve hot with a spoonful of chimichurri on top.