Pollo Asado a la Parrilla: An Essential Recipe with Unstoppable Charm
One of those platillos that never goes out of style is the pollo asado a la parrilla. Whether you’re preparing for a family reunion, a midweek get-together, or just to enjoy a delicious meal, the pollo asado to the parrilla offers the ideal balance of savory, juicy, and crunchy ingredients. Not only does the parrilla technique highlight the pollo’s natural essence, but it also enables the induction of delicious scents through the marinado, species, and contact with fire.
In this article, we’ll look at how to make a pollo asado a la parrilla that will become the centerpiece of your next meal. We share a simple yet flavorful recipe with helpful tips to achieve a perfectly cooked pollo with a crunchy exterior and a tender, juicy interior.
¿Why Bring the Bird to the Table?
In addition to giving the bird a deliciously ahumated flavor, the parrilla also enables the fat to be melted while cooking, giving the skin a crunchy texture. Additionally, cooking asado to parrilla is a healthier way to cook pollo because the fat is removed when cooking. A pollo dorado por fuera and perfectamente jugoso por dentro can be obtained with the proper control of calories and cooking time.
Here’s a Pollo Asado a la Parrilla Recipe Card in table format:
| Ingredient | Amount | Notes |
|---|---|---|
| Pollo entero (aprox. 3-4 lbs) | 1 | Clean and remove any giblets. |
| Marinado: | ||
| Jugo de limón | 1/4 taza | Adds acidity for tenderizing. |
| Aceite de oliva | 1/4 taza | Provides moisture and richness. |
| Ajo (picado finamente) | 4 dientes | Adds depth of flavor. |
| Comino molido | 1 tsp | Warm, earthy flavor. |
| Paprika (pimentón) | 1 tsp | Adds smokiness and color. |
| Orégano seco | 1 tsp | Herbal flavor. |
| Sal | 1 tsp | Enhances all the flavors. |
| Pimienta negra | 1/2 tsp | Freshly ground for optimal taste. |
| Miel (opcional) | 1 tbsp | For a touch of sweetness (optional). |
| Chile en polvo (opcional) | 1/2 tsp | Adds heat if desired. |
| Para la parrilla: | ||
| Carbón o leña | As needed | For a smoky flavor (if using a charcoal grill). |
| Aceite en aerosol | As needed | To grease the grill grates. |
Instructions:
- Prepare the Marinade:
- Mix the lemon juice, olive oil, garlic, cumin, paprika, oregano, salt, pepper, honey (optional), and chili powder (optional) in a bowl until fully combined.
- Marinate the Chicken:
- Place the chicken in a large resealable plastic bag or glass container. Pour the marinade over the chicken, ensuring it is evenly coated. Massage the marinade under the skin for more flavor.
- Seal the bag or cover the container and refrigerate for at least 2 hours (overnight is best).
- Prepare the Grill:
- Preheat the grill to medium-low heat. If using charcoal, arrange the coals for indirect heat.
- Spray the grill with oil to prevent sticking.
- Cook the Chicken:
- Place the chicken on the grill over indirect heat, cover, and cook for 1 to 1 1/2 hours. Turn the chicken occasionally for even cooking. Check the internal temperature (should reach 165°F / 75°C).
- Crisp the Skin:
- For a crispy skin, move the chicken over direct heat during the last 5-10 minutes of cooking to brown and crisp up the skin.
- Rest and Serve:
- Let the chicken rest for 10 minutes before carving. Serve with your favorite sides.
Enjoy your delicious Pollo Asado a la Parrilla, with tender, juicy meat and a smoky, crispy skin!
The Secrets of an Exposed Pollo to the Ideal Parrilla
Before you start, here are some tips that are essential to achieving a delicious pollo:
Marinado Adecuado: A good marinado is essential for flavor and maintaining the jugoso pollo. Ingredients for the marinado should include acids (like lemon juice or vinegar), fats (like olive oil), and herbs or spices that enhance the flavor of the pollo.
- Temperatura Correcta: Maintaining the proper temperature of the parrilla is essential for a juicy and well-cooked bird. It is advised to cook the fish indirectly to prevent it from becoming bitter and rotting within.
- Use of Indirect Fire: It is essential to cook the chicken with indirect fire to prevent sepsis or queme. While the direct flame is perfect for drying and selling the piece at the end of the cooking process, the indirect heat allows the pollo to cook slowly and uniformly.
As the pollo’s skin contains the majority of its flavor and crujiente texture, it is important to avoid taping it during cooking and to avoid moving it too much so that it remains crisp and dorada.
Receta de Parrilla de Pollo Asado
Substances:
One whole chicken (about 3–4 pounds), clean, and without vísceras
- Marinado: 1/4 taza de limón de jugo 1/4 taza of oliva aceite Four ajo teeth, finally sliced A single cucharadita of molido comino One paprika cucharadita (pimentón) One cucharadita de seco orégano
- Half a cup of salt Half a cucharadita of black pimienta One cup of miel (optional, for a sweet touch)
- 1/2 polvo cucharadita de chile (optional, for a picante touch)
In order to parrilla:
“Carbón o leña” (you use a carbón parrilla)
Aerosolized aceite (to engrasar la parrilla)
Guidelines:
- Get the marinade ready: In a large bowl, combine the lime juice, olive oil, ajo, comino, paprika, oregano, salt, pimienta, miel (if you use it), and chili in polvo. It works well for mixing all the ingredients.
- Pollo Marinar: Place the pollo into a large plastic bag or a glass container. Assures that the pollo is completely covered, even beneath the skin, by placing the marinado on top of it. You can use your hands to levante the pollo’s skin and frot it directly on top of the meat if you’d like. To ensure the flavors penetrate well, sell the box or cover the recipient and leave it in the refrigerator for at least two hours. However, it’s best to leave it overnight.
- Get the parrilla ready: If using a carbón parrilla, ignite the carbón and allow it to form a cap of caliente brasas. If you use a gas parrilla, set it to a medium temperature. To prevent the pollutant from penetrating, enlarge the parrilla with a small amount of aceite aerosol.
- Preparing the Pollo: Place the pollo in the parrilla, but make sure the fire is at a moderate temperature (indirect fire). If using carbón, remove the pollo from the brasas so that it cooks slowly without quemarse.
- Handle the parrilla’s tapa and cook the chicken for one to one and a half hours, rotating it sometimes to ensure it cooks consistently. When the internal temperature reaches 165°F (75°C) in the muslo or pierna’s most gruesome part, the pollo becomes listo and its skin becomes dry and crispy.
- Let’s sell the piel: In the last five to ten minutes of cooking, place the pollo over the direct flame if you want an extra crunchy crust. This will help you dorar the skin even more and give it a flawless finish.
- Reposar Dejar:
- Hold the parrilla’s poll and let it rest for ten minutes before cutting it. This helped to redistribute the games and prevented the pollo from being cut off.
- Servir: For a full experience, serve the pollo with sides like salad, rice, potatoes, or even tortillas.
Additional Advice for the Ideal Parrilla Food”
- Temperature Control: If the pollo starts to dorrhage too quickly, lower the temperature of the parrilla or muévelo to a lower temperature zone so that it can cook slowly without quemarsing.
- Termómetro Prevalence: Make use of a cooking termómetro to ensure that the pollo is fully identified. The internal temperature in the muslo’s most gruesome section must reach 165°F (75°C).
- Pollo Varieties: If you would rather use pieces of pollo instead of an entero, you can use the same marinado and cook alas, pechugas, or muslos for the parrilla. Adapt the cooking time to the size of the pieces.
Conclusion
Depending on how it is prepared, the pollo asado a la parrilla is a flavorful plate that can be either simple or sophisticated. It is possible to produce a dorado, crujiente by fur, and jugoso by dentro with the right amount of marinado, a well-managed parrilla, and a little patience. This recipe is perfect for any occasion and is a classic parrillada that will always make your guests feel welcome. ¡Enjoy your parrilla-cooked pollo!
