3 Pounds Chicken Breast, boneless, skinless 1 Onion, medium size
Asada Marinade: Spices: 3 Tbs. Ancho Chile Powder (see below) 2 tsp. Annato Seed, ground (see below) 2 Tbs. Chile Powder 1 tsp. Cumin, ground 1 tsp. Oregano, dry leaf 1/2 tsp. Coarse Ground Black Pepper 1/2 tsp. Salt
Wet Ingredients: 6 Tbs. Grapefruit Juice 2 Tbs. Olive Oil 2 Tbs. Apple Cider Vinegar 2 Tbs. Honey 2 Tbs. Lemon Juice 1 Tbs. Soy Sauce 2 tsp. Minced Garlic, two fat cloves
Here are the two special ingredients that go into this wonderful marinade.
Look for them hanging on a spice rack packed in these little plastic pouches.
They usually cost under a dollar.
The marinade will not taste the same without them.
Gather and measure all of the dry spices.
Place them into a bowl.
Gather and measure all of the wet ingredients.
Fresh squeeze a lemon and grapefruit; measure out the tablespoons needed.
Peel and mince the garlic.
You can place the wet ingredients into their own bowl or just add them over the dry spices as you go.
Mix wet ingredients and spices together.
Make sure honey is dissolved into the marinade.
This asada marinade also works well with shrimp, pork and skirt steak.
Place one chicken breast between two sheets of plastic wrap and pound it thin using a mallet or small cleaver.
The thinner you pound the chicken the more marinade and flavor will adhere to the meat surface.
Peel and slice the onion thin.
Scatter half of the onion over the bottom of a very large baking dish.
Lay the pounded chicken breast over the onion.
Cover the top of the chicken with the remaining onion.
Pour the marinade over the chicken.
Use your fingers to rub both sides of the chicken with the marinade.
Cover the dish with plastic and place into the fridge.
Marinate for at least 4 hours or overnight.
Heat your grill to high.
Rub the grates with a little oil so that the chicken does not stick.
Never spray the hot grill with aerosol canned oil.
Cook the chicken over high heat for about four minutes on each side.
Remove one piece and cut into the meat to check for doneness.
Remove cooked chicken from the grill & serve.
New Taste Thinking:
People often ask me which of these 500 recipes is my favorite. My answer is always "the last one I put up". That being said, I think if I had to chose my favorite this would be it. I am not sure I will feel the same way tomorrow, but this is an amazing dish.
You can serve the grilled chicken with some fajita vegetables and avocado slices, as seen in the photo. You can also add a whole grain side dish like quinoa or brown rice for a great meal. The pollo asada also is perfect for making tacos, just wrap it up in corn tortillas.
