Muslos De Pollo Asados A La Oriental Recipes

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

Steps:

• Calienta el horno a 350ºF.
• Combina los primeros 4 ingredientes; resérvalos para después. Cocina a fuego medio el pollo, en una sartén refractaria grande rociada con aceite en aerosol, durante 5 min. y volteándolo después de 3 min., o hasta que esté dorado parejamente. Saca el pollo de la sartén y tápalo para mantenerlo caliente.
• Añade la col china, la cebolla amarilla y el pimiento a la sartén; cocínalos a fuego medio-alto durante 3 min., revolviéndolos frecuentemente. Incorpora el jengibre; cocínalo 30 segundos. Vuelve a poner el pollo en la sartén. Agrega la mezcla de aderezo que reservaste; tapa la sartén.
• Hornea el pollo durante 25 min. o hasta que esté cocido (temperatura interna, 165ºF). Sírvelo con arroz espolvoreado con la cebollita verde y los cacahuates (maníes).

Steps:

• Cut chicken breasts into two halves.
• Heat oil in small saucepan over medium high heat until very hot.
• While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
• Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
• Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
• Refrigerate at least four hours to overnight.
• Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
• Place chicken on cutting board and let rest several minutes.
• Serve individually, or cut into bite sized pieces for making tacos or burritos.

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).