The Pioneer Woman Tasty Kitchen
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Pollo Asado

3.33 Mitt(s) 6 Rating(s)6 votes, average: 3.33 out of 56 votes, average: 3.33 out of 56 votes, average: 3.33 out of 56 votes, average: 3.33 out of 56 votes, average: 3.33 out of 5

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Level: Easy

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Description

The poultry counterpart to carne asada, this is Mexican marinated grilled chicken (I made this under the broiler, though!) served with warm tortillas and as many sides as you can manage.

Ingredients

  • ½ cups Olive Oil
  • ½ cups Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)
  • 2 whole Lemons, Juiced
  • 2 whole Limes, Juiced
  • 4 whole Garlic, Cloves Peeled And Smashed
  • 2 whole Onions, Peeled And Quartered
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 16 whole Chicken Legs
  • Flour Tortillas, Warmed
  • Corn Tortillas, Warmed
  • Pico De Gallo
  • Guacamole
  • Cooked Beans (pinto, Black, Refried)

Preparation

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours–several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

2 Comments

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Minnow in Hampton Roads on 7.4.2011

I used thighs also, just because that’s what I had. They did take just over 30 minutes, but weren’t dry at all – the marinade was really, really good! I never thought of adding the juiced fruit rinds to the marinade but I followed the recipe and it really was great! While this is wonderful in the summer, I think making it during the winter could definitely be a refreshing pick-me-up with all the citrus flavors!!

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Nancy @ Coupon Clipping Cook on 6.26.2011

The citrus sounds perfect for this dish….it goes so well with the ingredients in your recipe. It looks delicious.

6 Reviews

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meganp208 on 10.5.2011

Loved the citrus flavor but would have preferred more spice. Added Lizano salsa (from Costa Rica) and it was great with a side of rice!

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Leslie on 7.9.2011

Really good chicken. I used chicken thighs and grilled it outside. The kids (ages 2 and 5) ate every bit!

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daisyray on 7.9.2011

marinated it overnight and it lacked flavor

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Minnow in Hampton Roads on 7.6.2011

Goodness ~ this was absolutely delicious! I also used thighs because it’s what I had but they were great. Highly recommend you make this – often!

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efwerner on 7.1.2011

This was yummy! I used thighs and it did take longer than 25 minutes to get them crispy. I marinated the meat for about 6 hours and I think next time I’ll do even longer. Great flavor and the pico and salsa verde was a huge hit.

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