This recipe adds one little twist to the basic grilled chicken, Pollo Al Asador format, serving the perfect grilled chicken. Quinoa and chicken go together wonderfully and especially when you use freshly grilled chicken and veggies, it is hard to beat. Just throw it together and add a little salt and pepper and lemon or lime and you are good to go. Great meals do not come too much easier than this chicken and quinoa recipe one.
Spanish introduced the familiar domestic variety of chicken to the New World, wild chicken, and turkey were widely eaten by the native peoples of Mexico and South America.
This Pollo Al Asador recipe is a classic-style preparation. popular recipe which will be largely familiar to cooks and diners north of the Rio Grande, but with enough south of the border flair to set it apart. The chicken is prepared in the Pollo Al Asador method (grilled on a metal plate or alternately, a skillet) spices for a truly hearty, satisfying meal.
Simple Pollo Al Asador recipe
Ingredients
- 2-3 tbsp vegetable oil
- 1/4 tbsp Sofrito
- 1 tbsp Oregano
- 2 tbsp garlic paste
- 1 tbsp Adobo
- 2 Sazon ( without color)
- 2 Sazon with color
- 1 cubito de pollo (chicken bouillon)
Preparation
Add more oil and mix those spices well
Now its time for seasoning the Chicken. Cut whole chicken half and apply the mix all over it. Cover whole chicken with the spice mix. Let it stay couple of hours.
Start the grill and cook 1 hour in 350 Fahrenheit. After one hour, check the internal temperature of the chicken every 10 minutes. When internal temperature reaches 165 degrees. It’s time to stop cooking
There you go. You got a nice cooked juicy grilled chicken!
Read more about creating chicken leg Pollo Al Asador
