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Pollo Asado - Cowboy Kent Rollins

Prep Time 3 hours
Total Time 4 hours 15 minutes
Servings 6 to 8 servings

Ingredients

Marinade

  • ½ cup fresh squeezed orange juice
  • ½ cup fresh squeezed lime juice
  • ¼ cup avocado oil
  • 3 teaspoons onion powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 3 teaspoon coarse ground black pepper
  • 2 teaspoons salt
  • 4 garlic cloves
  • 2 ounces Achiote Paste or Adobo Sauce
  • 3 pounds boneless and skinless chicken thighs

Pico de Gallo

  • 1 small white onion diced
  • 4 roma tomatoes diced
  • 1 jalapeno seeded and diced
  • ½ cup finely chopped cilantro
  • ¼ cup fresh squeezed lime juice
  • Sea salt and coarse ground pepper to taste

Instructions

  • Put all the marinade ingredients, except the chicken thighs, in a blender and blend well.
  • Place the chicken in a large pan. Pour the sauce evenly on top and turn the chicken to thoroughly coat. Cover and place in the refrigerator for at least 4 hours, but preferably 12 hours.
  • Preheat the grill to 350 degrees F. I prefer to use fruit woods when grilling chicken (apple, cherry, etc.). Clean the grates and spray with oil. Cook the thighs for about 10 minutes over indirect heat, or until the internal temperature is between 140 and 150 degrees F.
  • Move the chicken to the direct side of the grill and continue to cook for about 4 to 5 minutes, or until the internal temperature is 165 to 170 degrees F. Serve in pieces with pico de gallo, or chop or shred and use in tacos, quesadillas, etc.
  • For the Pico: Mix all the ingredients in a medium bowl. Cover and place in the fridge for at least 1 hour before serving.