Pollo Regio Chicken Recipe: How To
Today, we’re going to be looking at a pollo regio chicken recipe. Pollo regio chicken sounds a lot more complicated than it is! And it’s a dish that’s best suited to the summer. And as summer is fast approaching, it’s the perfect time to start practising this dish. But how do you go about making the perfect flame grilled chicken? Let’s take a look.
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What Is Pollo Regio Chicken?
It’s quite simple, really. Pollo regio chicken is a fancy name for open flame-grilled chicken. The chicken is usually marinated beforehand in a selection of herbs and spices, and usually some citrus juices too. The recipes we’ll be looking at today are both variants of pollo regio – pollo al carbon and pollo asado.
Ingredients In Pollo Regio
For the flame-grilled chicken itself, you only need chicken, oil, and a grill (it really is that easy). However, it’s the marinade and seasoning that has the most ingredients. The ingredients we’ll be using today are:
- chicken
- olive oil
- garlic cloves
- cumin
- salt
- black pepper
- oregano
- achiote paste
- fresh orange juice
- fresh lime juice
Nutritional Information
You may be curious as to the nutritional information of pollo regio chicken. You can expect this recipe to contain the following:
- Calories: 455
- Carbs: 5g
- Protein: 24g
- Fat: 37g
- Cholesterol: 95mg
- Sodium: 865mg
- Potassium: 335mg
- Sugar: 2g
1) Pollo Asado Recipe
The first recipe we’ll be looking at today is inspired by a recipe from Kevin is Cooking. Let’s take a look at how to make this BBQ favorite.
Pollo Regio Chicken Recipe: Ingredients
The ingredients you’ll need for this recipe are:
- 5lb whole chicken (cut)
- 1/2 cup of olive oil
- 6 minced garlic cloves
- 2 teaspoons of cumin
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- 2 teaspoons of (Mexican) oregano
- 2oz of achiote paste
- 1/2 cup of fresh lime juice
- 1/2 cup of fresh orange juice
Recipe
Now all you need to do is:
Step 1: Prepare the marinade
Add garlic, cumin, oregano, salt, pepper, and achiote paste to a pan with oil.
Heat over a medium heat. Leave to cook for a few minutes, and stir occasionally. Remove from heat and leave to cool.
Once cool, add the mixture to a bowl, alongside the two juices and mix well. Remove 1/4 of a cup of the marinade for use later. With the rest, place into a freezer bag, alongside the cut chicken pieces. Ensure the marinade is coating each piece of chicken. Leave to marinate in the fridge for around 1-4 hours (maximum).
Step 2: Grill
Step 3: Enjoy!
Note: This chicken have 455 calories per serving
2) Pollo al Carbon Recipe
The next recipe we’re looking at is inspired by Hilah Cooking. Let’s take a look!
Ingredients
The ingredients you’ll need are:
- 3lb of chicken
- oil for the grill
- 1 cup of fresh orange juice
- 1/4 cup of lime juice
- 3 tablespoons of Maggi seasoning
- 3 tablespoons of Worcestershire sauce
- 2oz of achiote paste
- 2 tablespoons of chicken bouillon powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Recipe
Now all you need to do is:
Step 1: Prepare
If you’re using a whole chicken, turn into a spatchcock chicken (remove backbone and flatten). If not, prepare the chicken how you want it to be cooked. In a bowl, add the orange juice, lime juice, seasoning, Worcestershire sauce, achiote paste, chicken bouillon powder, salt, and pepper.
Place in blender and your marinade is complete. Marinate the chicken in your marinade for around 2-4 hours (maximum). Keep 1/2 cup of marinade for later.
Step 2: Grill
Pile all coals onto one side of the grill and lightly oil the side you’re using. Once the grill is hot, replace cover and leave for 2-3 minutes. Now move your chicken to the other side of the grill. Cook for 20 minutes.
Baste with marinade after turning. Now move to the hot side for another 20 minutes. Repeat this process until 80 minutes have passed, alternating between the hot and cool side.
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Step 3: Enjoy!
Remove from the grill and pair with your favorite side dishes. Enjoy!
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Conclusion
I hope this article has helped you to become more familiar with a pollo regio chicken recipe. It’s super easy to make and doesn’t need much preparation time at all. It’s packed with flavor, but doesn’t have too much heat – so should be perfect for any guests that may be visiting.
Do you have any tips or tricks when it comes to making the perfect open flame-grilled chicken? Or do you have your own recipe you’d like to share? If so, please feel free to let me know in the comments below. Sharing is caring!
Pollo Regio Chicken Recipe: How To
Ingredients
- 5 lb whole chicken (cut)
- 1/2 cup of olive oil
- 6 minced garlic cloves
- 2 teaspoons of cumin
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- 2 teaspoons of (Mexican) oregano
- 2 oz of achiote paste
- 1/2 cup of fresh lime juice
- 1/2 cup of fresh orange juice
Instructions
- Prepare the marinadeAdd garlic, cumin, oregano, salt, pepper, and achiote paste to a pan with oil. Heat over a medium heat. Leave to cook for a few minutes, and stir occasionally. Remove from heat and leave to cool. Once cool, add the mixture to a bowl, alongside the two juices and mix well. Remove 1/4 of a cup of the marinade for use later. With the rest, place into a freezer bag, alongside the cut chicken pieces. Ensure the marinade is coating each piece of chicken. Leave to marinate in the fridge for around 1-4 hours (maximum).1/2 cup of olive oil, 6 minced garlic cloves, 2 teaspoons of cumin, 2 teaspoons of salt, 2 teaspoons of black pepper, 2 teaspoons of (Mexican) oregano, 2 oz of achiote paste, 1/2 cup of fresh lime juice, 1/2 cup of fresh orange juice, 5 lb whole chicken (cut)
- GrillPreheat your grill to around 400F. Remove the chicken from the freezer bag and discard the bag. If you're cooking on a charcoal grill, only light one-half of it. If cooking on a gas grill, only use half of the burners. Cover your chicken and grill for around 25-30 minutes. Baste the chicken every few minutes with the marinade you kept from earlier.
- Enjoy!Once the thickest part of your chicken reaches 165 in temperature, it's ready to eat! Remove from grill and serve with your favorite accompaniments. Enjoy.
Nutrition
FAQs
How Long Should You Let Chicken Marinate?
Chicken should be left to marinate for around 2-4 hours for optimal results. This ensures that the chicken is left long enough to enhance the flavor, but not long enough that it will become mushy. This is why it's important to remove chicken from the marinade after a maximum of 4 hours.
How Long to Grill Chicken?
There is no set time to grill chicken. It depends on how high the temperature is set and how big the chicken pieces are that you're using. The best way to check whether your chicken is ready is using a cooking thermometer. The thickest part of the chicken should be 165.
How Do You Tell if Grilled Chicken is Done?
Grilled chicken is done when the juices run clear in the center and the meat is completely white, rather than pink. The thickest part of the chicken should be 165.
Why Does My Chicken Turn Grey on the Grill?
This usually means that the chicken is spoilt. Or it could mean that the temperature of the grill simply wasn't hot enough.
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.