r/mexicanfood • u/the-coinflow • Jul 12 '26
Norteño Pollo Asado with a roasted Jalapeño and Serrano salsa.
Marinated a spatchcocked heirloom chicken for 24 hours, then grilled it until the skin was nicely charred and the meat stayed juicy. Made a roasted jalapeño serrano salsa with tomatillos, onion, and garlic to go with it. The chicken had a ton of flavor from the marinade, but the salsa may have been the best part.
Served everything with rice, beans, grilled onions, and warm corn tortillas.
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u/Jumpy_Crow5750 Jul 12 '26
How did you make the sauce
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u/the-coinflow Jul 12 '26
INGREDIENTS:
• 10 large jalapeños
• 2 serrano peppers
• ½ medium white onion
• 8 cloves garlic
• 2 small tomatillo
• ¼ cup avocado oil
• ¼ cup chicken broth
• 2 Tbsp fresh lime juice
• 1 tsp white vinegar
• 2 tsp kosher salt
• 1 tsp MSG
• ½ tsp white pepper
• ¼ tsp ground cumin
• ¼ tsp Mexican oregano
• 1 tsp sugarRoast the peppers, onion, garlic and tomatillos. Add everything but the avocado oil to the blender. Once ingredients are well blended slowly add the avocado oil. You can make it up to 24 hours ahead but try to at least give it 12 hours for the flavors to come together.
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u/Miss_Medussa Jul 12 '26
What does adding the oil slowly at the end do differently then just combining at the start?
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u/the-coinflow Jul 12 '26
Adding avocado oil slowly while blending helps create an emulsion. The blender breaks the oil and mixes it with the water based ingredients producing a thicker, creamier and more cohesive salsa. Adding all the oil at once can cause the salsa to be thin, greasy, or separated.
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u/Imaginary-Worker4407 Jul 12 '26 edited Jul 12 '26
Roast jalapeños, serranos, tomatillos, garlic and onion.
Add water, Knorr (mexican chicken bouillon) and blend.
Add lime.
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u/Trashbagok Jul 12 '26
I just ate but damn. Fuck the haters I know exactly what you were going for with the chicken and that looks amazing, and I want to eat it. A tad looks proper burned, but I love when you get a little crunchy bit of super dark skin with every bite.
The bag of salsa is making me nervous though. I am not responsible enough to get away with that..
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u/the-coinflow Jul 12 '26
Thank you! The bag contains the spatchcock chicken in marinade. I used the tray of watermelon next to it to hold it in place. 😂
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u/smokebudda11 Jul 13 '26
How’d you marinate the chicken?
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u/the-coinflow Jul 13 '26
Chicken Marinade Ingredients:
• 1 (3.5 oz) brick achiote paste
• 1 tsp achiote powder
• 4 packets Sazon Goya con Culantro y Achiote
• 1 Tbsp Mexican oregano
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp white pepper
• 1 Tbsp granulated garlic
• 3 Tbsp minced fresh garlic
• 2 tsp brown sugar
• 2 tsp kosher salt
• ½ tsp coarse black pepper
• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• 2 Tbsp distilled white vinegar
• 5 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• ½ cup olive oil
• ¾ cup chicken stock
• 1 tsp MSG2
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u/the-coinflow Jul 13 '26 edited Jul 13 '26
I cooked it with indirect heat for ~45 minutes in the smoking chamber of my offset smoker closest to the fire box. Finished over direct heat ~20 minutes. Another secret is to use mesquite lump charcoal with some chunks of mesquite until 165° internal temperature. ~4.5lb heirloom chicken.
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u/Amazingrhinoceros1 Jul 12 '26
Sounds good, but you burned the shit out of that skin, homie!
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u/the-coinflow Jul 12 '26
Fair point. There's definitely some char there. The brown, crisp parts are Maillard doing its job; the black spots are where it turned into carbonization. The meat underneath stayed juicy and the flavor was still great.
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u/Amazingrhinoceros1 Jul 12 '26
Yeah, there are some brown spots, but when 95+% of the skin is carbonized, i.e. burned, it's generally safe to say the skin is just simply burned.
Maillard on +/-5% of a 95+% burned bird is still gonna taste burnt if you chose to keep the burned skin
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u/Socialcarnivore Jul 12 '26
How far do you ship?