Ree Drummond's recipe for the Mexican dish Pollo Asado calls for marinating chicken legs in olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic. The legs are then grilled and served with warm tortillas, pico de gallo, refried beans and chipotle salsa.
Mexican Pollo Asado
This easy recipe yields 16 servings, each with one chicken leg and two tortillas. It was featured on the "Building Pens" episode of Food Network's "The Pioneer Woman."
Prep time: 1 hr.
Cook time: 15 min.
Ready in: 3 hr 15 min.
- 1/2 cup olive oil
- 1/2 cup freshly squeezed orange juice, fruit saved
- 1/4 cup freshly squeezed lemon juice, fruit saved
- 1/4 cup freshly squeezed lime juice, fruit saved
- 1 tsp. salt
- 1 tsp. black pepper
- 4 whole garlic cloves, peeled and crushed
- 16 whole chicken legs
- 2 whole onions, peeled and quartered
- 32 soft taco-size flour tortillas
- Pico de gallo, for serving
- Refried beans, for serving
- Chipotle salsa, for serving
- Whisk together the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Pour the mixture over the chicken legs, juiced fruit pieces and onions inside a bag or bowl, and toss. Seal or cover it, and allow it to sit for upwards of 2 hours, tossing occasionally.
- Remove the chicken from the marinade, and place it on a preheated grill, turning for up to 12 minutes, or until cooked through. Separate the flour tortillas into two equal piles and wrap in foil. Place them onto the grill for up to 15 minutes to warm. Serve with the pico de gallo, beans and salsa.