Pollo Asado Recipe

Name: Habana Cuba Restaurants Pollo Asado Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 cloves Garlic cloves, minced; 1 cup Fresh orange juice; 1 cup Fresh lime juice; 0.5 cup Olive oil; 2 tsp Ground cumin; 2 tsp Oregano, dried; 2 tsp Paprika; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Cayenne pepper (optional); 1 whole Whole chicken (about 4-5 lbs)

Inspired by Habana Cuba Restaurant

Time3h

Serves4

Grilled chicken marinated in Cuban spices.

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Ingredients

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Marinade

4 cloves Garlic cloves, minced

1 cup Fresh orange juice

1 cup Fresh lime juice

1/2 cup olive oil

2 tsp Ground cumin

2 tsp Oregano, dried

2 tsp Watkins paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Cayenne pepper (optional)

Chicken

1 whole Whole chicken (about 4-5 lbs)

Method

Preparation

Make the Marinade

In a medium bowl, combine minced garlic, orange juice, lime juice, olive oil, cumin, oregano, paprika, salt, black pepper, and cayenne pepper. Whisk until well blended.

Prepare the Chicken

Rinse the whole chicken under cold water and pat dry with paper towels. Place it in a large resealable plastic bag or a glass dish.

Marinate the Chicken

Pour the marinade over the chicken. Seal the bag or cover the dish, making sure the chicken is well coated. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Grilling

Preheat the Grill

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

Grill the Chicken

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill breast side down. Grill for 30-35 minutes, turning occasionally, until the skin is crispy and browned.

Check for Doneness

Flip the chicken over and continue grilling for another 30-35 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

Rest the Chicken

Remove the chicken from the grill and let it rest for 10-15 minutes before carving. This helps retain the juices.