Pollo Asado Recipe

Marinate

In a bowl or zip-top bag combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, black pepper, kosher salt, and adobo or chipotle paste if using. Add chicken thighs, turn to coat thoroughly, seal, and refrigerate for at least 1 hour and up to 6 hours (avoid longer to prevent texture change from acid).

Bring to room temperature

Remove chicken from fridge 30 minutes before grilling to take the chill off, leaving marinade in a covered bowl.

Grill

Preheat grill to medium-high (about 200–230°C / 400–450°F). Oil grates. Remove excess marinade, pat chicken skin lightly to remove dripping (but keep marinade flavor). Place chicken skin-side down and grill 6–8 minutes until skin is nicely charred. Flip and grill another 6–10 minutes, moving to indirect heat if browning too fast, until internal temperature reaches 74°C (165°F) near the bone. Total cook time ~14–20 minutes depending on thickness. Let rest 5 minutes before serving.

Oven option

If you don’t have a grill, preheat oven to 220°C (425°F). Sear chicken skin-side down in an ovenproof skillet over medium-high for 4 minutes, then transfer to oven and roast 18–25 minutes until internal temp 74°C (165°F).

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook 2–3 minutes until translucent; add minced garlic and cook 30 seconds. Add rinsed rice and stir 1–2 minutes to lightly toast. Pour in chicken broth and add 1/2 tsp salt. Bring to a low boil, cover, reduce heat to low and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork.

In a small saucepan heat 1 tablespoon olive oil over medium. Add finely chopped onion and cook 3–4 minutes until soft. Add drained black beans and 1/2 tsp cumin and cook, stirring, 3–5 minutes until heated through. Mash about one-third of the beans with the back of a spoon for creamier texture. Stir in chopped cilantro, 1 tablespoon lime juice and 1/2 tsp salt; taste and adjust seasoning.

In a bowl combine diced tomatoes, finely diced white onion, chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix and let sit 10–15 minutes at room temperature for flavors to meld. Taste and adjust salt/lime as needed.

In a large bowl toss mixed greens, sliced cucumber and halved cherry tomatoes. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper; drizzle over salad and toss just before serving.

In a bowl combine masa harina and 1/2 teaspoon salt. Gradually add warm water and mix with hands until dough holds together and is not sticky, about 1–2 minutes. Cover with a damp towel and rest 10 minutes. Divide dough into 8 equal balls (about 50 g each). Place a ball between two sheets of plastic (cut freezer bag) and press with a tortilla press or heavy skillet to about 15 cm (6 in) diameter. Heat a dry cast-iron skillet or nonstick pan over medium-high. Cook each tortilla 45–60 seconds on first side until edges set, flip and cook 30–45 seconds more; optionally press lightly and cook another 10–15 seconds for puffing. Keep warm wrapped in a towel. If desired, lightly brush with vegetable oil or butter when cooking for a softer, slightly crisp edge.

Plate 1 chicken thigh per person (or split thighs), a serving of rice (about 1/2 cup cooked), 1/2 cup beans, a portion of salad and 2 warm corn tortillas. Spoon chimol over chicken or serve on the side. Garnish with lime wedges and cilantro sprigs. Serve immediately.