This by far is one of the best ways to enjoy a little “yard bird”.
Pollo Asados, or chargrilled chicken, is for me one of those smells that immediately takes me to South Texas. Hard wood lump charcoal roasting chicken marinated in citrus juices and spices is a smell that is unforgettable and will always take me back to a special time and place. For some, if you are like me, that place may be a restaurant like Pollo Asados Los Nortenos on Rigsby Ave in San Antonio, or for others it may be a Tio’s backyard on a home made pit. Where ever that smell takes you, it probably puts a smile on your face.
Pollos Asados is similar to BBQ chicken in that most everyone has their own “secret recipe” they use. For example, the combination of juices used, the addition of achiote and countless other variations make every recipe unique. I tried many recipes, some from friends, some from the web, and the combinations of all of the above. All of them were good in their own right, but I feel this version is “the one”. So for those of you who have never experienced this wonderful version of chicken, I am going to share my recipe with you.
“It takes a tough man to make a tender chicken.” — Frank Perdue
So here y’all go fellers…Pollos Asados.
- 8 lbs chicken I prefer leg quarters
For the marinade:
- 12 oz pineapple juice
- 4 tbsp lime juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp black pepper fresh ground
- 2 tbsp vegetable oil
- Mix all marinade ingredients together. Reserve 1/2 cup of the marinate to baste while cooking. I put it in an empty plastic soda bottle and poke a hole in the lid. This works great for a squirt now and then when grilling.
- Divide chicken pieces evenly between a couple zip lock bags. Evenly distribute marinade between bags. Squeeze air out and seal. Place in the refrigerator for 8 hrs rotating occasionally to enusure all chicken is soaking up the marinade.
- Set up your grill with 2 zones (one hot side and one warm side). To check for the correct temperature on the hot side i hold my hand about 5 inches above the cooking surface. If I can hold it there for 3-4 seconds and have to pull it away the temperature is right.
- Place the pieces of chicken on the grill in the hot zone. I usually flip them every 4-5 minutes. Use your senses eyes, nose, etc. If a piece of chicken is burning move it to a cooler area. The same goes if a piece is cooking slower than the rest move it to a hotter spot on the grill. Cook until the chicken reaches 165 degrees internal temperature.
- Remove and serve with warm tortillas lime wedges and favorite salsa