Pollo Asado Mexico Style--Can You Do It?

vnmg331 · 12-11-2018, 05:20 PM

Today for lunch I ate at another one of these places set up along the street. I lived in Mexico for 5 years and honestly did not like chicken until I started eating pollo asado. It's grilled over carbon and tastes awesome. You can buy either a half or whole chicken. Through the years I have tried different recipes and just can't seem to get anything close. Has anyone here ever emulated it? Pollo Loco and Pollo Feliz are some of the restaurants that have it. In Mexico they use a smaller chicken. I don't think these big chickens work to well. I guess I'm lookng for another recipe to try it again.

Smoking Piney · 12-11-2018, 07:37 PM

Contact ssv here. He might have a way to do it.

jdtTX · 12-11-2018, 08:01 PM

I've done decent, but not repeated it very well. Probably due to the cervezas during the cook.

Joshw · 12-11-2018, 08:04 PM

It is a pretty straight forward recipe, Your problem is probably, the chicken itself. Try finding some good free range chickens. Most of the chickens in the store, are bred for fast growth, not flavor.

jdtTX · 12-11-2018, 08:07 PM

Spatchcock the bird, too.

mcyork28 · 12-11-2018, 08:45 PM

Ballistic BBQ did a Youtube video on an El Pollo Loco copy cat recipe. I haven't tried it so I can't vouch for it.

https://www.youtube.com/watch?v=UuKGw92HjME

ArnieTex · 12-11-2018, 11:05 PM

Part of the secret is just simple chicken with simple rubs, most of those pollo asados in Mexico and especially along the border use basically salt n pepper with Achiote (Annatto).
Try a simple seasonal like McCormicks or Lawrys (very salty so careful with that one).
The other secret is the actual "carbon" which is mesquite lump charcoal. and direct grilling over the fire.
One of the best chicken rubs I have ever used is from Chef Merito out of California and it already has the annatto so it makes the chicken look yellow. This comanpy also has several other great rubs with the latin flavor print, great stuff right out of the shakers.

https://www.chefmerito.com/Category/...Cat=SEASONINGS

Enjoy

ArnieTex · 12-11-2018, 11:08 PM

Another great chicken rub is from Bolners fiesta products out of San Antonio.

Their chicken rub is another of my personal favorites. all of their rubs are great too.

https://www.fiestaspices.com/product/chicken-rub/

12-11-2018, 05:20 PM	#1
vnmg331 Knows what a fatty is. Join Date: 02-13-15 Location: NE, Kansas	Pollo Asado Mexico Style--Can You Do It? Today for lunch I ate at another one of these places set up along the street. I lived in Mexico for 5 years and honestly did not like chicken until I started eating pollo asado. It's grilled over carbon and tastes awesome. You can buy either a half or whole chicken. Through the years I have tried different recipes and just can't seem to get anything close. Has anyone here ever emulated it? Pollo Loco and Pollo Feliz are some of the restaurants that have it. In Mexico they use a smaller chicken. I don't think these big chickens work to well. I guess I'm lookng for another recipe to try it again.

12-11-2018, 07:37 PM	#2
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Contact ssv here. He might have a way to do it. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-11-2018, 08:01 PM	#3
jdtTX Full Fledged Farker Join Date: 01-01-14 Location: Rockwall, TX	I've done decent, but not repeated it very well. Probably due to the cervezas during the cook. __________________ KUDU grill, R&O offset, Large BGE, Weber 26.75 kettle

12-11-2018, 08:07 PM	#5
jdtTX Full Fledged Farker Join Date: 01-01-14 Location: Rockwall, TX	Spatchcock the bird, too. __________________ KUDU grill, R&O offset, Large BGE, Weber 26.75 kettle

12-11-2018, 08:45 PM	#6
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Ballistic BBQ did a Youtube video on an El Pollo Loco copy cat recipe. I haven't tried it so I can't vouch for it. https://www.youtube.com/watch?v=UuKGw92HjME __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

12-11-2018, 08:04 PM	#4
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	It is a pretty straight forward recipe, Your problem is probably, the chicken itself. Try finding some good free range chickens. Most of the chickens in the store, are bred for fast growth, not flavor.

12-11-2018, 11:05 PM	#7
ArnieTex Full Fledged Farker Join Date: 06-10-13 Location: heart of tx.	Part of the secret is just simple chicken with simple rubs, most of those pollo asados in Mexico and especially along the border use basically salt n pepper with Achiote (Annatto). Try a simple seasonal like McCormicks or Lawrys (very salty so careful with that one). The other secret is the actual "carbon" which is mesquite lump charcoal. and direct grilling over the fire. One of the best chicken rubs I have ever used is from Chef Merito out of California and it already has the annatto so it makes the chicken look yellow. This comanpy also has several other great rubs with the latin flavor print, great stuff right out of the shakers. https://www.chefmerito.com/Category/...Cat=SEASONINGS Enjoy __________________ arnitex.com, Smokin' Lonestar bbq team

12-11-2018, 11:08 PM	#8
ArnieTex Full Fledged Farker Join Date: 06-10-13 Location: heart of tx.	Another great chicken rub is from Bolners fiesta products out of San Antonio. Their chicken rub is another of my personal favorites. all of their rubs are great too. https://www.fiestaspices.com/product/chicken-rub/ __________________ arnitex.com, Smokin' Lonestar bbq team