Pollo asado
Bone-in chicken thighs marinated in citrus, garlic and achiote then grilled or broiled until the skin chars, served with a quick salsa of onion and cilantro.
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Ingredients
For the whole dish · serves 4
- Chicken thighs, bone in6¼ lb
- Orange juice, fresh11 fl oz
- Lime juice8 fl oz
- Achiote paste4 oz
- Garlic16 cloves
- Onion7 oz
- Cilantro4 oz
- Olive oil4 fl oz
- Ground cumina teaspoon
- Mexican oreganoa teaspoon
- Sea saltto taste
- Black peppera few grinds
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+5g net · 153 kcal · 25 min · together 11g net, 529 kcal
Method
4 steps · 50 minutes
- Whisk the orange juice, lime juice, achiote paste, olive oil, 3 garlic cloves (grated), cumin, oregano, salt and pepper together. Pour over the chicken in a zip-top bag and marinate for at least 30 minutes, or overnight.
- Make the salsa: finely dice the remaining onion and the remaining garlic. Toss with the chopped cilantro, a good squeeze of lime and a pinch of salt. Set aside.
- Heat a grill or grill pan to medium-high. Lay the chicken skin-side down and cook for 6 minutes, until the skin chars and releases. Flip and cook 5 more minutes, until the thickest thigh reads 170F.
- Let the chicken rest 5 minutes, then spoon the salsa over the top and serve with lime wedges.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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