Pollo Asado Recipe
coconut marinated, mango mayo, avocado, fresnos, fresh mango, cilantro, jicama
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Ingredients
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For the Pollo Asado
For the Mango Mayo
For the Salad
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine coconut milk, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Making the Mango Mayo
- 3
Combine Ingredients
In a bowl, mix the mayonnaise, pureed mango, lime juice, and salt. Adjust salt to taste. Chill in the refrigerator until ready to serve.
Cooking the Chicken
- 4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill for about 6-8 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
Assembling the Dish
- 5
Prepare the Salad
In a serving bowl, combine sliced avocado, Fresno peppers, diced mango, chopped cilantro, and julienned jicama. Toss gently to combine.
- 6
Serve
On a plate, place grilled chicken thighs, top with mango mayo, and serve alongside the fresh salad.
