Pollo Asado

This Mexican chicken seasoning balances perfectly with the citrus juice and this combination is the secret to this pollo asado marinade. While fresh limes, lemons and oranges are preferable whenever possible, you can also use lime, lemon and orange juices (preferably not from concentrate).  Marinate the chicken for at least 4 hours (if just doing skinless, boneless chicken breasts) and marinate for up to 24 hours (especially if using whole chickens with the skin). The acid from the lime, lemon and oranges tenderizes the chicken and the natural sugar from the juices also helps create an amazing caramelized effect that just locks in the flavor. The sugar from the fruit also helps visually as it makes the signature grill marks very noticeable.

The flavor profile of our Pollo Asado seasoning is citrusy (this is much more pronounced when used in the marinade) with earthy undertones from the ancho and cumin and hints of sweetness.

To marinate 3 lbs of chicken use 1/2 cup of lime (or 2 fresh limes), lemon (2 fresh lemons) and orange (1 medium to large orange) fresh squeezed juice, 1/4 cup of vinegar (apple cider vinegar is more common in Mexican cuisine), and 1/4 cup of Pollo Asado seasoning. Add all these ingredients to your blender and mix thoroughly. Pour the marinade over the chicken (I like to use a zip lock style bag to full submerge the chicken) and then place in the refrigerator for the allotted time.

Hand blended from ancho, lemon zest, lime zest, garlic, orange zest, cumin, clove, Ceylon cinnamon and Mexican oregano.