untested

Pollo Asado

Name: Pollo Asado
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: ¼ cup orange juice (about 1 medium orange); 2 tablespoons olive oil; 1 tablespoon lime juice (about ½ lime); 1 tablespoon white wine vinegar; 2 tablespoons achiote paste (about 1.5 ounces*); 1 tablespoon ground coriander; 1 tablespoon kosher salt; 3 cloves garlic, (minced); 2 teaspoons smoked paprika; 2 teaspoons dried oregano; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; ⅛ teaspoon ground cloves; 2-3 pounds chicken thighs or legs, (trimmed of excess skin and fat, boneless and skinless, or bone-in and skin-on); Vegetable oil, (for greasing grill)

6 servings

servings

10 minutes

active time

2 hours 40 minutes

total time

Start Cooking

Ingredients

¼ cup orange juice (about 1 medium orange)

2 tablespoons olive oil

1 tablespoon lime juice (about ½ lime)

1 tablespoon white wine vinegar

2 tablespoons achiote paste (about 1.5 ounces*)

1 tablespoon ground coriander

1 tablespoon kosher salt

3 cloves garlic, (minced)

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

⅛ teaspoon ground cloves

2-3 pounds chicken thighs or legs, (trimmed of excess skin and fat, boneless and skinless, or bone-in and skin-on)

Vegetable oil, (for greasing grill)

Directions

Add all the ingredients except the chicken in a small bowl. Whisk to combine.

Place the chicken in a large glass bowl or gallon-size storage bag and pour in the marinade. Toss everything together to coat, cover, and refrigerate for 2 to 6 hours. (Do not marinate longer than 8 hours.)

To grill: Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil. Grill the chicken for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165°F on an instant read thermometer.

To cook on the stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 10 minutes per side, depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165°F on an instant read thermometer.

To bake: Preheat the oven to 425 degrees F. Arrange the chicken in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165 degrees F on an instant-read thermometer. Chicken thighs and tenders need about 15 minutes. Medium to large breasts need 20 to 25 minutes.

To make in the slow cooker: Add all ingredients into a large slow cooker plus ½ cup chicken broth or water. Mix together to coat the chicken, cover, and slow cook on low for 6-7 hours or on high for about 4-5 hours.

Transfer the chicken to a plate, loosely tent it in foil, and let it rest for 5 minutes before serving.

Nutrition

Serving Size

Calories

306 kcal

Total Fat

17 g

Saturated Fat

4 g

Unsaturated Fat

11 g

Trans Fat

Cholesterol

198 mg

Sodium

930 mg

Total Carbohydrate

1 g

Dietary Fiber

1 g

Total Sugars

Protein

35 g