Description
Zesty Citrus Pollo Asado brings Mexican grilling magic to your table with bold, tangy flavors. Marinated chicken sings with lime, orange, and smoky spices, promising a mouthwatering meal that transports diners straight to sunny Mexican streets.
Ingredients
Scale
Main Protein:
- 4–5 pounds bone-in chicken thighs (skin removed)
Liquid Ingredients:
- ⅓ cup olive oil
- ½ cup orange juice
- ¼ cup lime juice
Spices and Seasonings:
- 2 ounces achiote paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon pepper
- 1 teaspoon chipotle chile pepper
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
Instructions
- Craft a vibrant marinade by combining olive oil, fresh orange juice, zesty lime juice, finely chopped onion, minced garlic, aromatic achiote paste, and a blend of select spices in a spacious bowl or large freezer-safe plastic bag.
- Submerge chicken thighs completely in the marinade, ensuring each piece is thoroughly coated. Refrigerate for 4 to 24 hours to allow flavors to penetrate deeply.
- Remove marinated chicken from refrigerator 20-30 minutes before cooking to bring to room temperature, promoting even cooking.
- For grilling, heat outdoor grill to medium-high temperature between 425-450°F (218-232°C). Thoroughly clean and lightly oil grates with vegetable oil to prevent sticking.
- Arrange chicken thighs skin-side down on preheated grill, cooking for 5-7 minutes per side until internal temperature reaches 175°F (79°C) and chicken is fully cooked with crispy, golden exterior.
- Alternatively, for oven preparation, preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Arrange marinated chicken in a single layer on prepared baking sheet, ensuring pieces do not overlap. Bake for 25-35 minutes until internal temperature hits 175°F (79°C).
- Plate the succulent Pollo Asado alongside warm tortillas, Mexican street corn, refreshing pina colada fruit salad, and aromatic cilantro lime rice for a complete, vibrant meal.
Notes
- Marinate chicken for maximum flavor by letting it sit in the refrigerator between 4 to 24 hours before cooking.
- Allow chicken to rest at room temperature for 20-30 minutes before grilling to ensure even cooking.
- Verify doneness by checking internal temperature reaches 175°F using a meat thermometer.
- Grill chicken skin-side down first to achieve a crispy, caramelized exterior with beautiful grill marks.
- Flexibility is key – switch between grilling and oven methods based on available cooking equipment.
- Enhance the meal by serving with complementary sides like warm tortillas and Mexican street corn.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 389 cal
- Sugar: 3 g
- Sodium: 625 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 160 mg