Pollo Asado

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Pollo Asado with Masa Pancakes pairs smoky, citrusy chicken with warm, crisp-edged corn pancakes hot off the skillet. The marinade of achiote paste, fresh lime, and orange juice gives the chicken its deep red color and earthy, citrus-kissed flavor. It’s the kind of meal that has people laughing between bites and talking with their mouths still full, whether it’s Cinco de Mayo, a summer cookout, or a laid-back weekend dinner with the family.

Prep Time30

Cook Time20

Marinating Time1

Total Time1 50

Course: Dinner

Cuisine: Mexican

Servings: servings

Author: Amy Nash

Ingredients

1 (4-5 pound) whole chicken cut into 8 pieces
⅓ cup olive oil
¼ white onion
6 cloves garlic minced
½ bunch cilantro (leaves and stems)
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
2 ounces achiote paste
½ cup fresh orange juice
¼ cup fresh lime juice

Pancakes

1 cup masa flour
½ cup all-purpose flour
1 Tablespoons granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 ½ cups buttermilk
3 Tablespoons salted butter melted
3 green onions chopped
1 cup frozen corn kernels (optional)

Instructions

For the Pollo Asado

In a blender or large food processor, combine the olive oil, onion, garlic, cilantro, salt, cumin, oregano, paprika, pepper, and achiote paste. Blend, adding the orange juice and lime juice until everything is combined. Set aside ¼ of the marinade for later and transfer the remaining ¾ of the marinade to a large resealable ziploc bag or shallow dish.
⅓ cup olive oil, 6 cloves garlic, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons Mexican oregano, 2 ounces achiote paste, ½ cup fresh orange juice, ¼ cup fresh lime juice, ¼ white onion, 1 teaspoon smoked paprika, ½ bunch cilantro
Add chicken pieces to marinade. Turn the chicken pieces to evenly coat, then seal or cover and marinade for at least 1 hour and up to 8 hours.
1 (4-5 pound) whole chicken
Before grilling, remove the chicken from the fridge and let chicken sit at room temperature for 20-30 minutes while preheating the grill. Prepare a grill with a direct and indirect zone of heat using charcoal briquettes.
Grill at 350°F to 400°F over indirect heat. Grill covered, turning the chicken pieces occasionally until the meat reaches 165°F when tested with a digital meat thermometer, about 20 to 30 minutes. Brush the chicken with the reserved marinade partway through grilling.
Serve the pollo asado with masa pancakes, warm tortillas, Mexican street corn, Mexican rice, cilantro lime rice, black beans, salsa, etc.

For the Masa Pancakes

In a large bowl, whisk together the masa flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
1 cup masa flour, ½ cup all-purpose flour, 1 Tablespoons granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In another bowl, whisk together the eggs, buttermilk, and melted butter. Add to the dry ingredients along with the green onions and corn kernels, if using. Stir just until combined.
2 large eggs, 1 ½ cups buttermilk, 3 Tablespoons salted butter, 3 green onions, 1 cup frozen corn kernels
Grill the masa pancakes on a hot griddle or skillet with a little butter for 2-3 minutes per side until golden brown on both sides, flipping partway through. Remove and serve immediately.

Notes

Storage & Make Ahead

Store: Let the chicken and pancakes cool to room temperature, then store them separately in airtight containers in the fridge for up to 3 days.
Freeze: Not recommended—grilled chicken can dry out, and the pancakes lose their texture after thawing.
Reheat: Warm chicken gently on the stovetop or in the oven. Reheat pancakes in a hot skillet to bring the crisp edges back to life.
Make Ahead: The marinade can be made up to 2 days ahead and stored in the fridge. Mix wet and dry pancake ingredients separately, then combine just before cooking.

Nutrition

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