Say hello to your new favorite grilled chicken recipe Pollo Adobado. Whether you call it adobo or adobado this grilled chicken is top notch. Marinated over night in a hearty orange marinade this pollo adobado will definitely be a favorite.
Pollo Adobado (Marinated Chicken grilled)
Ingredients
- 1 whole chicken (spatchcock)
- 5 Chilies Guajillos
- 5-6 cloves garlic peeled whole
- 1/2 onion
- 10 whole Allspice
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- Salt to taste
Directions
- Clean chicken. Pat dry and spatchcock cut chicken. Set aside.
- In a medium sized pot bring 5 Chilies Guajillos to a simmer. Cover and let simmer for 10-15 minutes until fragrant and they soften a bit.
- In a blender add Chilies Guajillos, garlic, onion, Allspice, vinegar, olive oil, water and salt. Blend into a bright orange thin consistency. Save some for basting.
- Pour Marinade over both sides of chicken. Gently separate the skin from the flesh just enough so the marinade is all throughout the bird. Let marinate overnight.
- Heat grill. Arrange charcoals in circulation formation so chicken can cook over indirect heat.
- Grill jalapeños on direct heat part of the grill and chicken over indirect heat.
- Cook chicken for about 10 minutes checking occasionally to make sure chicken isn’t cooking too fast. Baste occasionally. Flip chicken, continue to Baste and cook until internal temperature from 160-165°F.
- Remove from heat. Serve with yellow rice, beans, tortillas, salsa and thank me later.
Enjoy/Tastedis
