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Aug 11, 2008 09:23 AM

marinade for pollo asado

I love pollo asado from these little Mexican chicken shacks. Any recipes for a typical, authentic marinade?

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  1. Hi luckyfatima, did you get a recipe for pollo asado? If you did would you please send it to me? I'm trying to get an authentic mexican recipe. When I do I will post.

    1 Reply
    1. re: Trisha42

      Hi Trisha, no sorry I haven't managed to find a recipe. Maybe we'll be lucky with this query coming to the top of the home cooking board again. Anyone?

    2. I am not familiar with Mexican chicken shacks. Here in NYC, the roast chicken places seem to be Peruvian or Dominican-owned. This recipe goes a long way toward replicating the flavorful marinade they use:

      1. Usually it has lots of spices in it, like chiles, cumin, salt, garlic sometimes achiote paste. Then some acid. Some use tomatoes, some use orange or lime juice, and lastly some fresh cilantro.

        1. We have a lot of chicken stands and shacks in my hometown. They are Northern Mexican-Border style, so I wasn't sure about the orange juice and all. Our best loved locally owned chain is Monterrey style (El Regio), if that would help with the recipe.

          1. Hi - I know this post is old but I am looking for the same thing. I tried the Rick Bayless roadside grilled chicken recipe and it was good, but not what I was wanting to replicate from the chicken places I am familiar with in the Denver area (Rico Pollo, Pollo Picante).

            1 Reply
            1. re: carol5280

              Carol, in case you didn't see this posted here is a great authentic recipe I fix all the time. Everyone loves it. The secret is the cilantro, lots of it and marinade it overnight and the next day, it is great. Try it if you want. I don't put the coriander seeds in for the pollo asada because the stores (resturants) here in California do not, but is great both for the carne asada and pollo asada.

              Carne Asada – 3 lbs flank steak
              Pollo Asada – 4 boneless skinless chicken breasts
              Marinade overnight or for at least four hours
              juice of 1 limes
              1/4 C olive oil
              1/4 C minced cilantro
              1-2 Serrano chillies minced (to taste)
              1 Tbs minced garlic
              1 tsp sugar
              1/2 tsp ground coriander seed
              1/2 tsp Mexican oregano
              1/4 tsp ground cumin seed
              2 tsp kosher salt (less if using table salt)
              black pepper to taste
              1 Tbs pureed kiwi (optional)