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Pollo Adobado (Marinated Chicken grilled)

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.
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Prep Time 6 hours
Cook Time 18 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 1 whole chicken spatchcock
  • 5 Chilies Guajillos
  • 5-6 cloves garlic peeled whole
  • ½ onion
  • 10 whole Allspice
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup water
  • Salt to taste

Method
 

  1. Clean chicken. Pat dry and spatchcock cut chicken. Set aside.
  2. In a medium sized pot bring 5 Chilies Guajillos to a simmer.
  3. Cover and let simmer for 10-15 minutes until fragrant and they soften a bit.
  4. In a blender add Chilies Guajillos, garlic, onion, Allspice, vinegar, olive oil, water and salt. Blend into a bright orange thin consistency.
    5. Save some for basting.
  5. Pour Marinade over both sides of chicken. Gently separate the skin from the flesh just enough so the marinade is all throughout the bird.
  6. Let marinate overnight.
  7. Heat grill. Arrange charcoals in circulation formation so chicken can cook over indirect heat.
  8. Grill jalapeños on direct heat part of the grill and chicken over indirect heat.
  9. Cook chicken for about 10 minutes checking occasionally to make sure chicken isn't cooking too fast. Baste occasionally.
  10. Flip chicken and cook until internal temperature is 160-165°F. Continue to Baste
  11. Remove from heat.
    12. Serve with yellow rice, beans, tortillas, salsa and thank me later.

Video