Pollo Asada (Mexican grilled chicken)
Chicken on The Holland Grill is one of the world's great delights. Here's a little twist Mexican (or Cuban) style with a recipe we borrowed and modified from one of our favorite cooks The Pioneer Woman. Pollo Asada.....awesome in any language!
Wash chicken and split in half with serrated butcher knife or a pair of those fancy chicken-splitting scissors. Let sit out on a platter to knock the chill off while you prepare the marinade.
For the marinade: Combine olive oil, orange juice, lemons, limes, salt, pepper and garlic cloves and save the juiced fruit halves. Whisk together.
Place each chicken half in a gallon-size sealable plastic bag along with the juiced lime and lemon pieces and the onion quarters. Pour half the marinade in each bag, tossing to combine. Marinate for at least two hours, turning bags occasionally--but longer is better. Overnight is much better. (If you have extra garlic cloves, place some of them in between the skin and meat of the chicken pieces).
Preheat Holland Grill. Sprinkle our Chicken and Chop Rub liberally on each chicken half and place skin-side down for 30 minutes. Turn chicken and Place leftover lemon and lime halves on top of chicken skin and grill for 30 more minutes. Total grill time should be approximately 1 hour or until the thickest part of the chicken reaches 180 degrees F internal temperature.
Serve with some warmed white corn taco-size tortillas, brown rice and black beans and your own pico de gallo. Garnish with chopped cilantro. Wow...another awesome meal from The Holland Grill.
(Pico de gallo--simply dice fresh plum tomatoes, jalapenos, onions, green peppers if you wish; squirt a bunch of lime juice and add a little salt to taste.)
Preparation Time: 2 hours · Serves: 4 · Cooking Time: 1 hour ·