Grilled butterflied pollo asado with salsa fresca and avocado salsa
Cooking Con Claudia · ♥ 5.9K likes · 140.8K views · 9 min video
Read about whole bird in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp peppercorn
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp cayenne pepper
- ½ tsp salt
- 3 tbsp seasoned meat tenderizer
- 5 lb whole chicken
- ⅓ cup pineapple juice
- ⅓ cup orange juice
- ⅓ cup freshly squeezed lime juice
- 3 tbsp olive oil
- 1 tbsp white vinegar
- ½ whole roasted onion
- 8 cloves roasted garlic cloves
- 2 packets sazon goya
In a blender cup combine the roasted onion, garlic cloves, peppercorn, ground cumin, oregano, cayenne, salt, seasoned meat tenderizer and the sazon goya packets, then the lime, orange and pineapple juices and white vinegar. Blend until smooth.
Butterfly the chicken: turn it breast down and cut out the spine with shears or a knife (save it for stock), turn it over, cut between the breasts and press it flat.
Put the chicken in a ziplock bag (or a bowl), add the olive oil and the marinade, tasting the marinade for salt first. Work marinade under the skin of the breast and over the whole bird, press out the air, and refrigerate at least 24 hours.
Heat the grill to 350 degrees and set up for indirect heat. Remove the excess marinade and lay the chicken bone side down, brush with marinade, close the lid and cook 40 minutes.
- 5 whole small Roma tomatoes
- ¼ whole onion
- 1 whole lime
- salt
- chopped cilantro
- 1 whole chile serrano
- 1 cloves garlic clove
For the salsa fresca, pulse the Roma tomatoes, onion, lime juice and salt in a blender cup a couple of times; transfer to a bowl, add chopped cilantro, grate in the serrano and the garlic clove, mix and adjust salt.
- ¼ whole small white onion
- 3 cloves garlic cloves
- cilantro
- 2 whole chile serrano
- 3 whole avocados
- 1 whole lime
- water
- salt
For the avocado salsa, blend the white onion, garlic, cilantro, serranos, scooped avocados, lime juice, a little water and salt until smooth; add more water if too thick and adjust salt.
Check the temperature of the breast; when done, remove from the grill and rest a couple of minutes.