Pollo Asado
“For as long as I can remember, my mom has been using mayonnaise as the main ingredient for marinating chicken that we’re going to grill. The mayonnaise ensures that your chicken will remain moist no matter what, even the white meat which is notorious for being dry. I prefer to make this recipe with chicken thighs, but you certainly can use chicken breasts or a combination of the two.”
Ingredients
- 1 cup (236.6 ml) mayonnaise
- 2 tablespoons (13.6 g) paprika
- 1 tablespoon (15 g) Tajin or chile-lime seasoning
- I teaspoon (5 g) cumin
- 1 teaspoon (2.4 g) onion powder
- 1 teaspoon (3.1 g) garlic powder
- 1 teaspoon (3.2 g) guajillo chile powder
- 2 teaspoons (10 g) kosher salt
- 1 teaspoon (2.3 g) black pepper
- ¼ cup (71.75 g) diced chipotle peppers in adobo
- 3–4 pounds (1–2 kg) boneless, skinless chicken thighs or breasts
Instructions
- In a big mixing bowl, place all the ingredients, except the chicken. Mix them well to combine. Add the chicken thighs and mix to combine, making sure they are fully coated.
- Cover the bowl with a lid or plastic wrap and place it in the fridge to marinate for at least 2 hours or up to overnight.
- When ready to cook, remove the chicken from the fridge.
- Get your grill nice and hot. Once hot, start cooking the chicken in batches as needed. Cook the chicken thighs for 3 to 5 minutes on the first side. Flip over and cook for another 4 to 5 minutes. Continue with all the chicken until complete. Let the chicken cool for 5 minutes before slicing and serving.
- If using chicken breasts, cut them in half lengthwise to make cutlets, so they aren’t too thick and can cook faster. You can make this recipe indoors using a large frying pan set over medium-high heat. Cook the chicken for about 4 to 5 minutes per side.