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Pollo Asado
The secret’s in the spicy marinade that gives this grilled chicken authentic Tex-Mex flavor.
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Ingredients
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2 whole split chickens (4 halves)
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all-purpose red rub
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6 jalapeños
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1 medium onion, chopped
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cilantro, to taste
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3 limes, cut into wedges
Marinade/Rub
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1 cup olive oil
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1 cup kosher salt
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2 tbsp. black pepper
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0.5 cup paprika
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3 tbsp. chili powder
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1 tsp. cayenne pepper
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2 tbsp. garlic
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1.5 tbsp. sugar
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1 cup orange juice
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1 cup fresh lime juice
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juice from 1 can of chipotle in adobo
1 Food Prep
Apply a light, yet thorough coating, of all-purpose red rub to your chicken for maximum flavor. Salt and pepper will work too.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the chicken with the bone side up, directly over the coals, cover the grill and cook for 10 minutes.
Next, flip the chicken and baste with the marinade. Cover, and cook for another 10 minutes, periodically basting with the marinade.
Uncover the grill, and move the chicken to the cooler side of the grate. Because times vary greatly based on weight, a digital meat thermometer is necessary to make sure you cook your chicken until it reaches an internal temperature of 165°F.
- Grill jalapeños with a touch of olive oil and salt.
- Warm the tortillas on the grill, and serve the chicken whole or pulled with warmed rice and beans, and chopped onion, cilantro, charred jalapeños and lime wedges.
- Serve this chicken dish with rice, beans and tortillas for an authentic Tex-Mex meal.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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