The wafting aroma of pollo asado elicits “memories of walking from my grandparents’ house to the neighborhood fritanga stand,” says Giovanna Favilli, chef-owner of Casita Verde in Lakeland, Florida. “Fritangas are an integral part of Nicaragua’s food identity. At these food stalls, chicken, pork, and beef are marinated in naranja agria (sour orange) and barbecued to charred perfection.”
Also called Seville or bitter oranges, the sour citrus gives pollo asado marinade its signature tang. You can find the fruit at some Mexican or other Latinx grocery stores, but equal parts fresh orange juice and lime juice can also stand in. The cut of chicken is less flexible. Don’t try subbing in skinless, boneless chicken thighs or breasts. Marinating a whole spatchcocked bone-in chicken delivers more flavor and ensures juicy chicken at the end.
Achiote paste (made from annatto seeds and aromatics) gives this chicken its bright red color. It’s readily available in most supermarkets (and online), but if you spot achiote powder instead, it can be used as a substitute. Mix the powder with ground cumin, Mexican oregano, garlic, and a little extra sour orange juice to achieve a similar level of flavor.
The real key to this pollo asado recipe is to lightly char the skin so it gets crispy, then continue cooking the bird on a cooler part of the grill. Use a meat thermometer to test the internal temperature—for cooked chicken, you’re looking for the thigh to register 165°. Use the cooking time to finish up side dishes like gallo pinto (rice and beans) and fried green or sweet plantains (a.k.a. tostones or maduritos).
What you’ll need
Blender
$49 $40 At Amazon
Charcoal Grill
$100 $90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Flexible Plastic Cutting Mats
$8 At Amazon
Scissors
$22 At Amazon
Recipe information
Total Time
1 hour 30 minutes plus marinating
Yield
4–6 servings
Ingredients
Preparation
Step 1
Spatchcock chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill). Pat dry.
Step 2
Purée culantro, onion, garlic, chiles, sour orange juice, achiote paste, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until smooth. Place chicken in a resealable bag or large bowl and pour marinade over; turn to coat. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day.
Step 3
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill); oil grate. Remove chicken from marinade, letting any excess marinade drip back into bag or container. Season chicken lightly with salt. Grill chicken, skin side up, over direct heat until lightly charred, about 5 minutes. Turn over and grill until skin is lightly charred, about 5 minutes. Turn skin side up and move to cooler part of grill. Cover and grill until an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour. (If the chicken has reached temperature but needs a bit more color, return to hotter part of grill and grill over direct heat until darker, checking every minute or so.) Transfer chicken to a cutting board and let rest 10 minutes before carving. Serve with lime wedges for squeezing over.
