Pollo Asado
Ingredients
The chicken
-
3
lb
Bone-in chicken thighs
The marinade
-
½
cup
Olive oil
-
½
cup
Orange juice
-
¼
cup
Lime juice
-
6
cloves
Garlic (minced)
-
2
tbsp
Achiote powder
-
2
tsp
Cumin
-
2
tsp
Dried oregano
-
2
tsp
Coriander
-
2
tsp
Smoked paprika
-
2
tsp
Sea salt
-
1
tsp
Black pepper
Garnishes
-
to taste
Fresh cilantro (optional)
-
to taste
Lime wedges (optional)
Instructions
- Whisk together the olive oil, orange juice, lime juice, minced garlic, achiote powder, cumin, oregano, coriander, smoked paprika, sea salt, and black pepper in a bowl to make the marinade.
- Place chicken thighs in a large plastic bag, add the marinade, seal, and turn to coat. Refrigerate for at least 1 hour.
- For grilling, preheat half of the grill burners to medium-high and leave the other half off for indirect heat. Cook chicken thighs skin side down over indirect heat for 15-20 minutes, then flip and cook for another 15-20 minutes until the internal temperature reaches 170°F.
- For baking, preheat the oven to 400°F, place chicken thighs on a baking sheet, and bake for 25-35 minutes until the internal temperature reaches 170°F.
- Transfer the cooked chicken to a plate, tent with foil, and let it rest for 5-10 minutes before serving.
- Serve garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts (estimated)
Servings
8
Calories
385
Total fat
30.9g
Total carbohydrates
2.4g
Total protein
23.7g
Sodium
mg
Cholesterol
mg
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