Pollo Asado Recipe

Make the marinade

In a large bowl or resealable bag combine orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, chili powder, chopped chipotle in adobo (if using), 2 tsp salt and 1 tsp black pepper. Whisk or mix until combined.

Marinate the chicken

Trim excess fat from the chicken pieces. Add chicken to the marinade, ensuring each piece is well coated. Cover or seal and refrigerate for at least 2 hours and up to 12 hours (overnight yields best flavor).

Preheat grill

Remove chicken from refrigerator 20–30 minutes before grilling to bring closer to room temperature. Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the chicken

Place chicken skin-side down on the grill. Grill 6–8 minutes per side with lid closed, then move to indirect heat if pieces are charring before cooking through. Cook until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs, about 20–30 minutes total depending on piece size. Turn once or twice for even charring and baste with reserved marinade if desired (do not baste with marinade that has touched raw chicken unless boiled).

Rest

Transfer chicken to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing to keep juices.

In a large bowl combine mixed salad greens, halved cherry tomatoes, thinly sliced red onion and chopped cilantro. Toss with 1/2 cup lime vinaigrette just before serving so greens stay crisp.

Prepare rice

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat; add minced garlic and stir 30 seconds until fragrant. Add drained rice and toast 1–2 minutes, stirring. Add chicken stock (or water) and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes, then fluff with a fork.

In a skillet, heat 1 tbs lard or olive oil over medium heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add refried beans (or canned black beans mashed lightly) and stir to combine. Cook, stirring, until heated through. If using whole beans, mash to desired consistency and add a splash of water or stock to loosen. Season with 1/2 tsp salt and adjust to taste. Keep warm until plating.

Make guacamole

In a bowl, mash avocados with lime juice and 3/4 tsp salt until mostly smooth but slightly chunky. Stir in minced jalapeño (if using) and diced tomato. Taste and adjust lime or salt as needed.

Prepare sour cream

Place sour cream in a small bowl and chill until ready to serve. Optionally thin with 1–2 tbs milk or lime juice for a pourable consistency.

Combine diced tomatoes, red onion, chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir and let rest 10–15 minutes for flavors to meld. Adjust seasoning.

Warm tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel. Arrange lime wedges and extra cilantro for garnish.

Slice rested Pollo Asado and plate with a scoop of rice, a portion of refried beans, a dollop of guacamole, a spoon of sour cream and salsa, and a small side salad. Serve with 2 tortillas per person and a lime wedge. Offer choice of flour, wheat, spinach or corn tortillas. If refried beans were unavailable, serve black beans in their place.