Discover the magic of our easy Pollo Asado Recipe. Marinated in rich Mexican spices and juicy flavors, this low-carb keto delight offers an authentic taste of Mexico. The dish could well become a favorite at your dining table. Dive in, and let's craft a timeless dish that's both delectable and nutritious.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍗 Ingredients for this pollo asado recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Pollo Asado: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with pollo asado?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Best reheating practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
First, prepare a vibrant marinade by blending citrus juice, olive oil, garlic, annatto powder, and traditional Mexican spices. Next, rub this zesty mix onto a spatchcocked chicken. Let it marinate for at least four hours, then roast it in the oven. In just 5 minutes of active prep, you'll be ready to enjoy a delicious pollo asado.
Chef's note
The taste of this chicken comes mainly from the marinade. Add keto-friendly herbs or a bit of hot sauce if you like. If you don't have annatto powder, buy annatto seeds. Heat them in olive oil until the oil changes color. Then, remove the seeds and use the colorful oil in your recipe.
Explore our chicken recipes today for a tasty adventure in the kitchen. The recipe for your next delicious meal is just a click away!
🍗 Ingredients for this pollo asado recipe
The main ingredient in our quick pollo asado recipe is a whole chicken. But to give it that special taste, we added some fresh ingredients and classic Mexican spices. Here's what you'll need:
Ingredient substitutions
If you want to switch up the ingredients in this authentic pollo asado recipe, consider these keto-friendly alternatives:
Additional ingredients
Feel free to amp up the flavors with these optional additions:
Cooking tools required
To make this pollo asado recipe, you'll need the following tools:
Tools substitute options
How to make Pollo Asado: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Use a juicer to get fresh juice from the lemons and oranges into a bowl.
- Take 6 to 8 garlic cloves and crush them, but keep them in one piece.
- To spatchcock the chicken, use kitchen shears to cut down one side of the backbone. Then, flip the chicken and press hard on the chest area to make it flat. Remember, you're not taking out the backbone.
- Fit a roasting rack on a baking sheet.
Cooking instructions
- In a large bowl, mix olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
- Put the chicken in the bowl and massage the marinade thoroughly all over.
- Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.
- After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
- Position the chicken skin-side up on a roasting rack placed over a baking sheet.
- Lightly drizzle the chicken with around a tablespoon of olive oil.
- Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.
- Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.
- The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.
Chef's pro tip
Roasting times can differ based on the chicken's size. For the best results, use a meat thermometer and ensure the internal temperature reaches 165°F (75°C). Remember to remove the garlic from the chicken before roasting; leaving it on may cause it to char and give the chicken a bitter flavor.
What to serve with pollo asado?
Pollo asado, with its spicy and smoky notes, can stand alone as a fantastic meal. However, pairing it with the right side dishes can elevate your dining experience. Here are some delectable suggestions:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Best reheating practices
Recipe wrap-up and conclusion
If you're on the hunt for a genuine Mexican flavor, our Pollo Asado Recipe hits the mark. The combination of citrusy marinade and the vibrant hue from the annatto powder delivers an authentic taste.
With such an easy and delightful dish at your fingertips, you'll soon find yourself gathering friends and family to enjoy the rich tastes of Mexico together. Give it a go; it might just be the culinary adventure you've been seeking.
Ready for a Mexican fiesta in your kitchen? Explore more mouthwatering Mexican recipes now!
Frequently asked questions
📖 Recipe
Pollo Asado Recipe
Ingredients
- 1 whole chicken spatchcocked
- ¼ cup olive oil plus an extra tablespoon for roasting
- ½ cup fresh orange juice
- ¼ cup fresh lemon or lime juice
- 6-8 garlic cloves crushed
- 1 tablespoon annatto powder or achiote powder
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, mix together olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
- Put the chicken in the bowl and massage the marinade thoroughly all over.
- Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.
- After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
- Position the chicken skin-side up on a roasting rack placed over a baking sheet.
- Lightly drizzle the chicken with around a tablespoon of olive oil.
- Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.
- Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.
- The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.
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