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Pollo a las Brasas

"Chicken over the Embers"

Active Time: 50 Minutes

Total Time: 5 Hour 0 Minutes

Serves: 8


Pollo a las Brasas


  • In food processor or blender, combine all ingredients except chicken; purée. Place chicken and marinade in a 1-gallon recloseable food storage bag; seal bag.
  • Toss to coat chicken. Refrigerate at least 4 hours or up to overnight, turning occasionally.
  • Prepare charcoal or gas grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill, turning occasionally, until juices run clear and internal temperature reaches 170°F on a food thermometer (about 15-20 minutes).

Tip: Serve with warm tortillas, pico de gallo, guacamole, pinto beans and salsa Verde. USE NATURAL & ORGANIC PRODUCTS WHENEVER POSSIBLE.


Serving Size: ⅛ of recipe
  • Calories 240kcal -
  • Total Fat 5g -
  • Saturated Fat 1g -
  • Cholesterol 120mg -
  • Sodium 250mg -
  • Carbohydrates 2g -
  • Fiber 0g -
  • Protein 44g -