THE BEST POLLO ASADO (ADOBADO) | MARINADO 24 HRS | LA CAPITAL

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the best pollo asado (adobado) | marinado 24 hrs | la capital

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Ingredients

4 Bone-in Chicken pieces About 6 ounces each

Salt to season

3 Guajillo peppers seeds and veins removed.

1 teaspoon Badia Sazón Completa  OR 1/2 tsp garlic powder & 1/tsp onion powder

1 teaspoon Mexican oregano

1 teaspoon cumin

1 teaspoon freshly ground pepper

1 teaspoon garlic powder

¼ cup lime juice

½ cup water

1 tablespoon of vegetable oil

Instructions

STEP1

Pat dry your chicken and season with salt. Place in a large bowl.

STEP2

Slightly toast the guajillo peppers on a hot griddle for a few seconds, turning once to avoid burning them. Once toasted, place in a medium-size bowl with hot water to soften. Let them soak for 25 minutes.

STEP3

When the peppers have softened, drain the soaking water and place the peppers in your blender pitcher. Add the Badia Sazón Completa, garlic powder, oregano, cumin, pepper, lime juice, water, and salt. Process for about one minute or until you have a very smooth sauce.

STEP4

Pass the sauce through a sieve if needed, to avoid having little pieces of pepper skins in the marinade. 

STEP5

Pour the sauce over the chicken, making sure all the chicken pieces are covered with the guajillo 

pepper sauce. Place plastic wrap over the bowl and refrigerate for at least one hour to marinate.

STEP6

By the time you’re ready to grill your chicken, drain the chicken pieces (reserving any excess marinade) and let the chicken come to room temperature before grilling.

STEP7

Before grilling, brush vegetable oil over the chicken to avoid it from sticking to the grill.

STEP8

Grill the chicken on a preheated grill, brushing the grill with oil. While cooking the chicken, turn every 5 minutes, basting with the remaining guajillo marinade during the process. Continue until the chicken is cooked through, about 25 minutes.

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THE BEST POLLO ASADO (ADOBADO) | MARINADO 24 HRS | LA CAPITAL