Pollo Asado Marinade
Pollo Asado Marinade
Ingredients
For the Pollo Asado
- 4 pounds boneless, skinless chicken thighs
For the Marinade
- 2 limes, juiced (about 1/4 cup)
- 2 large oranges, juiced (about 1 cup)
- 2 teaspoons dried oregano
- 1/2 bunch cilantro, roughly chopped
- 3 chile de árbol, stems removed (adjust to desired heat)
- 1/2 can chipotle peppers in adobo sauce
- 1/2 large yellow onion, roughly chopped
- 1/2 tablespoon paprika
- 1 tablespoon salt
- 3 whole cloves
- 7 black peppercorns
- 1/2 bar achiote paste
- 1 tablespoon vegetable oil
- 1/2 tablespoon soy sauce
Instructions
- 1
Juice the limes and oranges. Set the juice aside.
⏱️ 3 min
- 2
In a blender, combine the lime juice, orange juice, dried oregano, cilantro, chile de árbol, chipotle peppers in adobo sauce, yellow onion, paprika, salt, whole cloves, black peppercorns, achiote paste, vegetable oil, and soy sauce.
⏱️ 5 min
- 3
Blend all ingredients until a smooth, deep orange-red marinade is formed. Taste the marinade; it should be slightly salty, as the chicken will absorb some of the salt.
⏱️ 2 min
- 4
Place the boneless, skinless chicken thighs in a large bowl or a resealable plastic bag. Pour the blended marinade over the chicken.
⏱️ 1 min
- 5
Mix the marinade thoroughly with the chicken, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 2 min
- 6
About 30 minutes before cooking, remove the marinated chicken from the refrigerator and let it come to room temperature.
⏱️ 30 min
- 7
Preheat your grill to medium-high heat (approximately 400-450°F) for at least 20-30 minutes.
⏱️ 25 min
- 8
Place the marinated chicken thighs on the preheated grill. Cook for 5-8 minutes per side, for a total of 8-10 minutes, or until the internal temperature reaches 165°F and the chicken is nicely charred.
⏱️ 10 min•🌡️ 165
- 9
Remove the chicken from the grill and let it rest for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Asado Marinade
For the Pollo Asado
- 4 pounds boneless, skinless chicken thighs
For the Marinade
- 2 limes, juiced (about 1/4 cup)
- 2 large oranges, juiced (about 1 cup)
- 2 teaspoons dried oregano
- 1/2 bunch cilantro, roughly chopped
- 3 chile de árbol, stems removed (adjust to desired heat)
- 1/2 can chipotle peppers in adobo sauce
- 1/2 large yellow onion, roughly chopped
- 1/2 tablespoon paprika
- 1 tablespoon salt
- 3 whole cloves
- 7 black peppercorns
- 1/2 bar achiote paste
- 1 tablespoon vegetable oil
- 1/2 tablespoon soy sauce
Instructions
- 1
Juice the limes and oranges. Set the juice aside.
⏱️ 3 min - 2
In a blender, combine the lime juice, orange juice, dried oregano, cilantro, chile de árbol, chipotle peppers in adobo sauce, yellow onion, paprika, salt, whole cloves, black peppercorns, achiote paste, vegetable oil, and soy sauce.
⏱️ 5 min - 3
Blend all ingredients until a smooth, deep orange-red marinade is formed. Taste the marinade; it should be slightly salty, as the chicken will absorb some of the salt.
⏱️ 2 min - 4
Place the boneless, skinless chicken thighs in a large bowl or a resealable plastic bag. Pour the blended marinade over the chicken.
⏱️ 1 min - 5
Mix the marinade thoroughly with the chicken, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 2 min - 6
About 30 minutes before cooking, remove the marinated chicken from the refrigerator and let it come to room temperature.
⏱️ 30 min - 7
Preheat your grill to medium-high heat (approximately 400-450°F) for at least 20-30 minutes.
⏱️ 25 min - 8
Place the marinated chicken thighs on the preheated grill. Cook for 5-8 minutes per side, for a total of 8-10 minutes, or until the internal temperature reaches 165°F and the chicken is nicely charred.
⏱️ 10 min•🌡️ 165 - 9
Remove the chicken from the grill and let it rest for a few minutes before serving.
⏱️ 2 min