Pollo Tropical Verde Asado

Get ready to bring the vibrant flavors of the tropics to your backyard with our Pollo Tropical Verde Asado. This grilled chicken recipe is a feast for the senses, combining a zesty and aromatic marinade with the irresistible taste of smoky, char-grilled goodness.

The secret to this dish lies in its delectable marinade, a harmonious blend of red onion, garlic, jalapeños, cilantro, lime juice, orange juice, pineapple juice, olive oil, and brown sugar. These ingredients come together to create a marinade that’s bursting with flavor, balancing tangy citrus, sweet pineapple, and a hint of heat from the jalapeños. This tantalizing mix not only tenderizes the chicken but infuses it with a depth of flavor that’s truly unforgettable.

Once the chicken has luxuriated in this flavorful bath for at least six hours, it’s ready to hit the grill. Cooking over indirect heat with lump charcoal ensures the chicken cooks evenly, while an apple wood chunk adds a subtle, sweet smokiness that elevates the dish to new heights. The result is perfectly juicy, tender chicken with a beautifully charred exterior that’s infused with the essence of the tropics.

Perfect for a summer barbecue or a family dinner, this Pollo Tropical Verde Asado is more than just a meal—it’s an experience. So fire up the grill, gather your ingredients, and get ready to savor a taste of the tropics right in your own backyard.

Ingredients

• 1 lime juiced
• 1 orange juiced
• 1 cup pineapple juice
• ½ cup red onion
• ½ cup cilantro leaves
• 4 garlic cloves
• 2 jalapeno peppers
• ¼ cup olive oil
• 1 tbsp white vinegar
• 1 tsp brown sugar
• 1 tsp kosher salt
• ½ tsp black pepper

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Directions

First, dice 1/2 cup of red onion and add this to the blender. Next, roughly chop 4 large garlic cloves and add this to the blender. Next, remove the seeds and chop 2 jalapeno peppers then add this to the blender. Then add 1/2 cup fresh cilantro leaves to the blender. Add the lime, orange, and pineapple juice, along with the oil, vinegar, sugar and seasonings.


Run the blender on high for at least 1 minute. Pour the marinade over one chicken split in halves or quarters and coat all sides with the marinade. Let the chicken marinate in the refrigerator for at least 4 hours but no more than 12.


Setup indirect cooking zones by having lit charcoal on one side of the grill, and leave a cool zone to cook the chicken over. When the charcoal is heated, maintain 300 F, then sear the chicken over the direct heat for 1 – 2 minutes per side. This will brown the outer edges and sear part of the skin. Move the chicken to the cool zone and place the thighs and dark meat facing the hot zone. Cook until the breast meat reaches 165 F and 175 in the thigh which should take roughly 2 hours.


When the chicken reaches temp, place it on a cutting board and let it rest for 10 minutes. Carve the chicken and enjoy!

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