So here's our quick version of pollo asado. In reality 'pollo asado' just means 'grilled chicken' in Spanish. So our take is to marinate it in all sorts of wonderful spices then grill it in the oven (or the BBQ if you have one).
Butterfly the chicken, by removing the backbone of the chicken (using kitchen shears) or a sharp knife and spread out the chicken.
Mix all the marinade ingredients together and let the chicken rest, and marinade for minimum of 4 hours.
Arrange a baking pan with all your cut vegetables forming a trivet or a 'bed' for your chicken to roast on, then layer your marinated chicken on top.
Roast in the oven at 180deg C for about 40 minutes or until cooked.
Cover with some foil and let it rest for about 10 -15min before you carve into it to maintain the moist meat.
Marinade Flavours: Go crazy! There's no one way to actually flavour pollo asado. The most important components are: Oil, Acids & Flavourings. You can pick different acid such as grapefruit. Mix and match your herbs and spices to create different inspired profiles!
Marinade Timing: Minimum 4 hours but if you can do it overnight - its going to be much better!
Oven Vs. BBQ: If you are fortunate enough to own your own BBQ, this recipe would work much better. Just mind your temperatures though.
Basting: Doesn't matter if your on a BBQ or the oven, use the leftover marinade to continually baste the chicken every 10-15minutes. Not only will get nice and golden brown, it will impart more flavours as you cook.
Vegetable base, 'trivet': You can cook this recipe without all the vegetables (esp. if you're on a BBQ, however, its imperative you have a 'base' of something in the oven so that the heat can evenly distribute and the underside of the chicken cooks just as well.
Let it rest! : You might want to rest the chicken until you touch it with bare hands. This let's the juices in the chicken settle, making sure its still tender.
Serve it up w/ condiments: Chilli sauce? Saffron, paprika Mayo? You pick it.. it'll be delicious either way.