Pollo Asado

Name: Pollo Asado
Ingredients: 1/2 cup plus 1 tbsp. extra-virgin olive oil; 3 tablespoons minced garlic; 2 teaspoons each ground cumin and kosher salt; 1 1/2 teaspoons dried oregano; 1 teaspoon achiote paste (optional); 1/2 cup fresh orange juice; 1/4 cup fresh lime juice; 1 (5-lb.) whole chicken, cut into 8 pieces; 2 medium-size white onions, cut crosswise into 1-in.-thick slices; 4 jalapeno chiles

10 ingredients

4 steps

Ingredients

1/2 cup plus 1 tbsp. extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons each ground cumin and kosher salt
1 1/2 teaspoons dried oregano
1 teaspoon achiote paste (optional)
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 (5-lb.) whole chicken, cut into 8 pieces
2 medium-size white onions, cut crosswise into 1-in.-thick slices
4 jalapeno chiles

Directions

1

Heat 1/2 cup oil in a small frying pan over medium-low heat. Whisk in garlic, cumin, salt, oregano, and achiote paste (if using). Remove from heat and let stand 10 minutes.
2

Put garlic mixture, orange juice, and lime juice in a large resealable freezer bag. Add chicken, seal bag, and massage it to kick-start marination. Chill 8 hours.
3

Preheat a grill to medium (350° to 450°) with a large cast-iron skillet on one side of grill. Remove chicken from marinade; discard marinade. Grill chicken, covered, until an instant-read thermometer registers 165° when inserted into thickest portion of each piece, 20 to 30 minutes; turn often and move to a cooler area of grill as they reach temperature.
4

While chicken cooks, swirl remaining 1 tbsp. oil into hot skillet on grill. Add onion slices and jalapenos and cook, in batches if necessary, until onions are golden brown and tender, about 5 minutes per side, and jalapenos are blistered on all sides, about 8 minutes. Serve onions and jalapenos with chicken.