From June 07 - Grilled Polo Asado

Summer Greetings Foodies, or better said, Hola Foodies.

One of my favorite gems is The Country Meat Store, in Holtville, CA – near the Mexican border between San Diego and Arizona and I am in love with this recipe so I had to share it with you all. It’s perfect for a summer BBQ!
Cheers
Aaron
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Grilled Pollo Asado

Needs 24 hours to marinade before being grilled

3 pounds boneless skinless chicken thighs and or breasts – rinse and pat dry
Place chicken in a large glass (not metal) bowl and coat/mix the chicken with the Adobo seasoning below:

Makes ½ cup of Adobo seasoning mix:

Place all of the below in a jar and shake well to combine. Lasts up to 2 months if kept cool and dry.

1 ½ tablespoons sea salt
1 ½ tablespoons onion powder
2 tablespoons garlic powder
1 ½ tablespoons ground black pepper
¾ teaspoon ground Mexican oregano
½ teaspoon ground cumin
½ teaspoon ground clove
½ teaspoon dried orange zest
½ teaspoon saffron – crumpled with your fingers
½ teaspoon achiote powder (find in Mexican market or use two teaspoons ground chipotle chili)

Once mixed, add the juice of two lemons and ½ cup orange juice. Mix in one tablespoon raw cane sugar. Mix well and store in refrigerator for 24 hours in large zip lock bags. Another option at this point is to freeze some and use some fresh. I always freeze a batch for later.

Bring the chicken to room temp and heat grill

Grill chicken until well browned, discard the extra marinade, and remove from heat to let rest for the same amount of time it took to cook.

Slice the meat and cover with the juice of a fresh lime and serve hot

Best when served with warm whole beans, warm rice, warm tortillas, fresh salsa, sliced avocados, and some ice cold beer.

Enjoy