Pollo asado or pollo al carbon are pretty popular in Mexico. It is usually cooked over mesquite wood logs on an open pit made of bricks. Even living here in Southern California, we cook this often. Some parts of the country are unknown to some of the meals we eat here. Something so common to me is a whole new world to someone a state or 2 away. Hands down this is Mexican comfort food that is perfect during Spring and Summer.
Pollo Asado Mariposa – Mexican Spatchcock Chicken
4 oz Anchiote Paste
1 bunch of cilantro
3 roma tomatoes
2-3 garlic cloves
2 serrano chiles
1 tsp dried oregano
½ cup white distilled vinegar
2 - 3 tsp salt
2 whole chickens (butchered spatchcock)
Add all of your marinade ingredients and blend well in a blender. Take your chicken and apply the marinade inside the skin and outside. Coat well and rub in, you want the chicken to be covered in the marinade.
Let the chicken marinate for at least 4 hours, I like to let it sit for at least 24 hours.
Pollo Asado is traditionally grilled over Mesquite charcoal. Even though I smoke this starting off with lower temperatures and increased to have it done in less then 2 hours. You can cook this many ways, hot and fast or low and slow.
What ever method you choose, just ensure the internal temp is 165 degrees in the breast. That is the thicken part of the chicken and you want it really close to 165. You do not want a dry chicken breast, its best to check it and check it often that way you end right at 165 degrees.
Once done, cut into sections and service with rice, beans, tortillas and salsa. Oh yeah, don’t forget the lemon!