Craving a juicy, flavorful chicken dish that's bursting with bold, Mexican-inspired flavors? This Pollo Asado recipe delivers tender, marinated chicken thighs with a perfect balance of citrus and spices.
- 6 bone-in, skin-on chicken thighs
- 1 small orange, juiced
- 1 small lime, juiced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 2 tbsp achiote paste (see notes for homemade version)
- 3 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp dried cumin
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp salt
Prepare the Marinade:
In a bowl, whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, crushed garlic, oregano, cumin, black pepper, onion powder, and salt.
- Homemade Achiote Paste: Combine 3 tablespoons annatto seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1 teaspoon dried oregano, 4 minced garlic cloves, 1/4 cup orange juice, 2 tablespoons white vinegar, and 1/4 teaspoon salt. Toast the seeds and spices until fragrant, then grind them. Blend with garlic, oregano, orange juice, vinegar, and salt to form a paste.
- Grilled Option: Clean and grease your grill grates. Grill the chicken for 5-7 minutes on one side, then flip and grill for another 4-5 minutes. Continue grilling until the internal temperature reaches 165°F.
To Store:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the chicken cool completely, then wrap each piece in foil, place in a freezer bag, and freeze for up to 3 months.
- Reheat: To reheat, bake at 350°F (177°C) for 10-12 minutes, or microwave in 30-second intervals until heated through.
Variations:
- Side Dishes: Pair the chicken with warm tortillas, beans, and coconut milk rice for a complete meal.
- Toppings: Add pico de gallo or guacamole to complement the spiciness of the chicken.
- Serving Ideas: Enjoy the chicken in tacos, burritos, air fryer quesadillas, or taco bowls.