pollo tropical chicken recipe

Pollo Asado Tropical
Recipe from: On The Chile Trail
by Coyote Joe
Cookbook Heaven at Recipelink.com

This is my variation on the mesquite-smoked chicken served at Mexican parillas or grills in the Phoenix area. They use a similar seasoning and yellow food coloring. I’ve substituted turmeric for the food coloring, which adds an extra depth of flavor naturally This recipe works well when the chicken is indirectly grilled, smoked, or baked.

Serves 8 to 10 hungry people

• 2 whole split chickens

• Marinade:

• 1/2 gallon orange juice

• 1 white onion, chopped

• 4 or 5 cloves garlic, minced

• 2 tablespoons extra virgin olive oil

• 1/4 cup ground turmeric

• 1/4 cup Latin seasoning salt*

• 2 tablespoons brown sugar

• 1 (20-ounce) can pineapple rings in their own juice

• 4 dried chile de arbol, or 2 teaspoons crushed red chile

1. Whisk together the crange juice, onion, garlic, olive oil, turmeric, seasoning salt, and brown sugar in a deep mixing bowl or large nonreactive container. Stir in the pineapple and its juice along with the dried chiles.

2. Place the chicken in the marinade, submerging and turning to coat well, and cover with plastic wrap. Keep refrigerated overnight, turning every 6 hours.

3. Remove the chicken and pineapple from the marinade; indirectly grill, smoke, or oven-bake until it reaches an internal temperature of 165 degrees F at the center of the breast. Discard the marinade; there’s no need to use it for basting because the chicken is so juicy!

*The Latino markets in the Southwest sell a product at the butcher counters called adobo. It’s a type of seasoning salt. It will say on the bottle whether it is for meat, chicken, or pork. Make sure you get the one that includes chicken. It is made by several different companies. I use Chef Merito brand, but I think they are all about the same. In a pinch you can substitute generic reddish seasoning salt. Enjoy!