Pollo Asado
This juicy grilled pollo asado is the perfect summer meal. Just make the marinade with citrus juices and spices in a bag and add the chicken, marinate and grill!
Ingredients
- 3 to 4 large boneless, skinless chicken breast (depending on the size) or 6 boneless, skinless chicken thighs
- 2/3 cup orange juice (fresh squeezed or bottled)
- 1 lime, juiced (fresh only)
- 2 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 1/2 tsp oregano or Mexican oregano if you have it
- 1 tsp coriander
- 1 tsp regular paprika (don't use smoked)
- 1 tsp cumin
- 1 tbsp ancho chili powder
- 1 tsp fine or fresh ground sea salt
- 1/2 tsp pepper
- 1 tsp dried red pepper flakes
Instructions
- Put marinade ingredients in a small bowl or measuring cup and whisk them all together.
- Place the marinade in a large ziplock bag and add the cilantro (you can leave it whole). Wash and dry your chicken before marinating. If you use frozen chicken make sure it is unthawed before adding it to the marinade. Place chicken pieces in the marinade and let it sit for at least 30 minutes to an hour in the refrigerator. Don't marinade chicken breasts more than 2 hours. If you are using chicken thighs marinade for at least 30 minutes or up to 12 hours.
- When you are ready to cook the chicken, remove it from the bag and place on a tray or baking sheet.
- Heat your grill to 425 degrees. Brush a little olive oil on the grill to prevent sticking.
- Place your chicken on the grill with metal tongs. Let it cook for about 5-7 minutes on each side. Check for doneness with a meat thermometer. The internal temperature of the chicken should be 165 degrees.
- Remove the chicken to a tray or baking sheet and let it rest for about 5 minutes for the juices to settle.
- Serve the chicken pieces whole or cut into bite-size servings.
- Leftover chicken can be stored in the refrigerator in a covered container for up to 4 days.
- Calories based on 3 large chicken breasts and marinade.
Nutrition
Calories: 400kcal
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