– **Title**: Mexican Grilled Pollo Asado
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 4 bone-in, skin-on chicken drumsticks
– 1/2 cup orange juice
– 1/4 cup lime juice
– 4 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 tablespoon smoked paprika
– 1 tablespoon chili powder
– 1 tablespoon dried oregano
– 1 teaspoon ground black pepper
– 1 teaspoon salt
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1/4 cup olive oil
– Fresh cilantro, for garnish
– Lime wedges, for serving
– **Instructions**:
1. In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, smoked paprika, chili powder, oregano, black pepper, salt, cayenne pepper, and olive oil. Mix well to create a marinade.
2. Add the chicken thighs and drumsticks to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to let the flavors infuse.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
5. Place the chicken on the grill, skin-side down, and cook for about 5-7 minutes until the skin is nicely charred.
6. Flip the chicken pieces and continue to grill for another 15-20 minutes until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Once cooked, remove the chicken from the grill and let it rest for a few minutes.
8. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Mexican Grilled Pollo Asado!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using bone-in, skin-on thighs for the juiciest flavor. If you prefer a leaner option, boneless, skinless chicken can work but may need a shorter cooking time. Try chicken breasts if you like, but they’ll be less flavorful.
Orange Juice: Freshly squeezed orange juice adds a bright taste. If you’re in a pinch, bottled juice will do, but fresh is often tastier. You could also mix lemon juice with a bit of honey for a sweeter alternative.
Lime Juice: Lime juice adds a zesty kick. If you don’t have limes, use lemon juice instead, though the flavor will vary a bit. A splash of vinegar can also add acidity in a pinch.
Spices: The combination of cumin, paprika, and chili powder gives this dish its distinctive flavor. If you’re missing one, you can swap chili powder with taco seasoning or a dash of cayenne, or try smoked paprika for a different angle.
Cilantro: This is great for garnishing, but if you’re not a fan, fresh parsley can add color and freshness, even if it changes the taste slightly.
How Do I Get the Perfect Grill Marks and Juiciness?
The grilling technique is crucial for achieving that beautifully charred and juicy chicken. To start, ensure your grill is hot before placing the chicken on it. This helps sear the skin quickly to trap moisture inside.
- Place chicken skin-side down. Don’t move it for the first 6-8 minutes to let it develop those nice grill marks.
- Flip gently to avoid tearing the skin, and cook until it reaches an internal temperature of 165°F (75°C).
- Let the grilled chicken rest for about 5 minutes before serving. This short wait helps the juices settle back into the meat, keeping it moist.
How to Make Mexican Grilled Pollo Asado
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
For the Chicken:
- 2 lbs chicken thighs (bone-in, skin-on for best flavor)
For Garnishing:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This delicious Mexican Grilled Pollo Asado takes about 15 minutes to prepare the marinade and chicken, plus at least 1 hour of marinating time (preferably overnight) and about 15 minutes to grill. In total, you can expect around 30 minutes of active cooking time, with the rest being marinating.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, ground cumin, paprika, chili powder, oregano, salt, black pepper, and cayenne pepper if you want some extra heat. This will be the flavor-packed marinade for your chicken!
2. Marinate the Chicken:
Add the chicken thighs to the bowl of marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. For the best flavor, let it marinate overnight! This step really helps the spices soak in.
3. Prepare to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash. This means it’s hot and ready for grilling!
4. Grill the Chicken:
Take the chicken out of the marinade and let the excess liquid drip off. Place the chicken thighs skin-side down on the hot grill. Grill them for about 6-8 minutes, or until the skin is crispy and has lovely grill marks.
5. Finish Grilling:
Carefully flip the chicken and grill for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. This is key to making sure your chicken is safely cooked!
6. Let It Rest:
Once done, remove the chicken from the grill and let it rest for about 5 minutes. Resting helps the juices redistribute throughout the chicken, making it tender and juicy.
7. Serve and Enjoy:
Serve your flavorful Pollo Asado garnished with chopped fresh cilantro and lime wedges on the side. Squeeze the lime over the chicken for a zesty kick. Enjoy your delicious meal!
Can I Use Boneless Chicken for This Recipe?
Absolutely! If you prefer boneless chicken, just adjust the grilling time since boneless thighs may cook faster. Aim for about 5-7 minutes on each side or until they reach an internal temperature of 165°F (75°C).
What if I Don’t Have Fresh Cilantro?
If cilantro isn’t your thing or you don’t have any on hand, you can skip it or substitute it with fresh parsley for a similar look and a milder flavor. Just chop it finely before garnishing!
How Long Can I Marinate the Chicken?
You can marinate the chicken thighs for anywhere from 1 hour to 24 hours. For the best flavor, aim for at least 4-6 hours. Just be careful not to marinate too long as the acidity from the juices can start to break down the meat, making it mushy.
How Should I Store Leftovers?
Store any leftover Pollo Asado in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
