Santa Maria Grilled Chicken - Pollo Asado a la Parrilla
#getmyfatpantson
This grilled chicken is always a winner when I make it. People love it and enjoy the flavors from the citrus and spicy, savory seasoning I put on it. In Mexicali, MX, I see this in a lot of the Pollo al Carbon restaurants. Grilled chicken cooked over Mesquite lump charcoal served with all the salsas, condiments and sides. It is a delicious feast when I visit those spots. You can make that at home.
Mexican Adobo Seasoning
2 1/2 Tbsp Course Kosher salt
1 tbsp Course black pepper
2 tbsp Chili powder - I like to use New Mexico chili powder. You can use California chili powder for less heat
1 tbsp Granulated garlic
1 tbsp onion powder
1 tbsp paprika
2 tsp Oregano
1 tsp ground cumin
1 - 2 tsp of Ground chipotle or Cayenne pepper
Makes a 7oz bottle of seasoning
You can find how I do it in this video:
You can find the Weber grill attachment at
Intro 0:00
Preparation and marinate 0:31
Charcoal and Grill Setup 2:02
Cooking Chicken 2:50
Taste Test and Outro 7:10
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How to make Grilled Chicken Spring Rolls
Grilled chicken fresh spring rolls! Hello and welcome amigos, today I’ll be showing you how I make a quick and easy fusion recipe. This recipe is versatile and easy to make it comfortable for you home, friend, and family. Specially on those hot days when we just want a quick meal. Hope you all have a great day #viewsclub nothing but love and kindness towards you always ???? Stephanie and, Cloud
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Adjust all ingredients to your liking #viewsclub
Ingredients
Spring roll wrappers
Pre-cooked rice
Grilled chicken
Avocado
Lettuce
Tomato
Jalapeño
Sour cream
Mexican cheese blend
Beans of choice
Purple onion
Key lime
Cilantro
Salt to taste
Salsa verde recipe
Salsa ranchera recipe
Chicken marinade ingredients
5 Pounds of chicken breast
Beer of choice (nonalcoholic apple beer)
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
3 tbs soy sauce
2 tbs apple cider vinegar
Juice of 1 key lime
Marinade overnight for best flavor
Guacamole ingredients
Avocado
Purple onion
Jalapeño
Cilantro
Salt to taste
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Applebee's Tequila Lime Chicken / Secret Restaurant Recipes
Applebee's Tequila Lime Chicken / Secret Restaurant Recipes
It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the tidbits below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa.Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.
Pollo Asado with Mexican Escabeche | Grilled over Mesquite wood
Pollo Asado with Mexican Escabeche | Grilled over Mesquite wood
In this video, Johan Magnusson of Big Swede BBQ, will show you how to make an amazing Pollo Asado with Mexican Escabeche on the Burch Barrel Grill
Ingredients
• 4 Chicken Quarters
Asado Marinade:
• 1 Garlic head
• 2 Tbs Achiote paste
• 2 Chipotle peppers in Adobo sauce
• 1 tsp Cumin
• 1 tsp Allspice
• 1 tsp Black Pepper
• 2 tsp Oregano
• 3 tsp Sea Salt
• 3 Oranges, juiced
• 3 Limes, juiced
• 1/2 cup Extra Virgin Olive Oil
Mexican Escabeche:
• 1/2 quart Water
• 3 large Carrots, peeled and sliced
• 1 Yellow Onion, sliced
• 4 Jalapeños, deseeded and sliced
• 1 Tbs Oregano
• 6 Garlic cloves, sliced
• 1 cup Apple Cider Vinegar
• 1/4 cup Vegetable Oil
• 2 Bay Leaves
• 1 tsp Sea Salt
1. Bring 1/2 quart of water to a boil and add the peeled and sliced carrots. Boil the carrots for 5 minutes.
2. Add onion, jalapeños, oregano, garlic, apple cider vinegar, vegetable oil, bay leaves and salt. Boil for 2 more minutes. Remove from the burner and cool for a couple of hours/ Place in a jar overnight.
3. Place all the ingredients in the pollo asado marinade in a blender and blend on high.
4. Trim the chicken quarters and remove all excess fat. Place the chicken quarters in an aluminum pan. Pour all the pollo asado marinade over the chicken quarters and mix thoroughly. Ensure that all the chicken quarters are seasoned.
5. Place the marinated chicken in the refrigerator overnight.
6. Set up your grill for direct grilling medium heat. If using wood or charcoal, use mesquite wood.
7. Remove the chicken quarters from the marinade and place on the grill. Grill bone side down first for 5-6 minutes. Flip the chicken quarters and grill them skin side down for another 3-4 minutes. Baste them with some of the marinade. Then continue flipping and basting the chicken quarters every 90 seconds until they reach in inner temperature of 165°F or 74°C.
8. Remove the chicken quarters from the grill and let them rest for a couple of minutes.
9. Serve the Grilled Pollo Asado with the Mexican Escabeche immediately.
Grilled Mexican Corn with Chile Lime Sauce
Grilled Mexican Corn with Chile Lime Sauce!
Thank y’all for stopping by! We’re rolling out a fiesta of flavor in this dish- grilled corn is good but when you can put on a special sauce it will just enhance the natural flavor of the corn.
Enjoy the video and leave questions or comments below.
Chile Lime Sauce
3 tablespoons sour cream
3 tablespoons mayonnaise
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ancho chile powder
1 tablespoon lime juice, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Mix all the ingredients together in a small bowl. Spread generously over the grilled corn. Sprinkle with additional Parmesan cheese and serve immediately.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Pollo Asado Grilled Santa Maria Style
The seasoning that comes with making Pollo Asado is a classic mix of amazing Mexican flavors. And when you grill up chicken that’s been bathed in the blend of Achiote and spices, it’s nothing short of magic.
Pollo Asado Seasoning Ingredients
½ cup Olive Oil
2 tsp Mexican Oregano
2 tsp Coarsely Ground Black Pepper
2 tsp Kosher Salt
2 tsp Cumin
¼ tsp Chili Powder
3 TBSP Minced Garlic
2 oz Achiote Paste
½ cup Orange Juice
½ cup Lime Juice
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