Pollo Asada al Ajillo: Garlic Roasted Chicken

Recipe courtesy by Glenn M. Lindgren, Raul Musibay and Jorge Castillo, Three Guys from Miami Cook Cuban, Gibbs Smith Publishers, October 2004

Show: Sara's Secrets

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Total Reviews: 20

Showing 1-10 of 20

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  • on February 04, 2011

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    Shame on me for not having white wine or olive oil. I used canola. Used drum sticks and marinated for 45 min cause I was really hungry. The chicken was very moist and had a hint of flavor (my fault but from what I did do right, Tasty!

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  • on May 27, 2010

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    We had just come back from Mexico and love the outdoor grilled chicken there. We did this recipe but put it on the grill with indirect heat. ..THis is our absolute favorite chicken for the summer and maybe even year round. It is a perfect mix of flavors. We love it!

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  • on February 23, 2010

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    Very moist and delicious! I thought it was very flavorful; it was surprising to read reviews that claimed it was bland. My chicken was a little over 5 lbs, so it required some extra time in the oven. I served it with saffron rice and peas. Yummy!

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  • on July 23, 2009

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    I made this chicken last night for dinner and it was a hit! My husband and kids loved it! It was as good as the chicken they serve at our favorite Cuban restaurant. Give it a try, it is very delicious.

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  • on October 18, 2008

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    I prepared this dish for a dinner party of 8 people, of course I bought a bigger chicken than specified. Everyone loved how juicy and flavorful the chicken turned out to be. The skin was just perfectly golden brown. Be careful to check and make sure the chicken is cooked through, I had to leave mine for another 20 minutes than specified.
    I made roasted green beans and creamy polenta as side dishes.
    I suggest this recipe, give it a try!

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  • on September 13, 2008

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    This chicken is awesome! It's actually way easier and faster than I thought. Made it for my wife and 3yr old son and they raved about it. My wife wanted me to make it the next week already.

    The only suggestions I have for this one is I added more salt for taste and I used lemon instead of lime (I used lime the 1st time and wasn't a huge difference. I marinated chicken for 1-2 days. I also used single thigh and drumstick peices since they were on sale.

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  • on August 06, 2008

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    This chicken is so delicious! Finger-lickin' good is how I'd describe it. The only thing I changed in the recipe was that I substituted beer for the wine as it's a personal preference of mine when cooking Cuban dishes.

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  • on May 04, 2007

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    The garlic is just the right amount with a new twist on whole chicken. The skin becomes so crispy you would think it was fried. A must try for garlic lovers.

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  • on April 13, 2007

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    The chicken was not fully cooked after 50 minutes. I had to bake it 15 minutes more. It had a rather bland taste. I was able to make chicken salad with most of the leftovers.

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  • on December 28, 2006

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    Reminds me of Grandma's

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