Pollo Asado

Total Time:
3 hr 15 min
Prep:
1 hr
Inactive:
2 hr
Cook:
15 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
  • 1/4 cup lemon juice (save the juiced fruit)
  • 1/4 cup lime juice (save the juiced fruit)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 whole garlic cloves, peeled and smashed
  • 16 whole chicken legs
  • 2 whole onions, peeled and quartered
  • 32 soft taco-size flour tortillas
  • Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa
Directions
Watch how to make this recipe.
  • In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.

  • Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.

  • Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.

  • Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.

  • Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.


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