Pollo asado is a citrus and spice marinated chicken that tastes great out of the oven or even better off the grill. Eat as is or slice it up for tacos.
Chicken breast. Is there anything more boring or tasteless in the meat department? I don’t think so. But I know a lot of people eat it because it’s a lean protein that doesn’t have a ton of calories. I’m a chicken thigh person myself. There’s a lot more flavor in the thigh meat and the calorie difference is worth it to me (and it’s not that much different). But there are ways to get around that bland tasting chicken breast, it just takes a little pre-planning.
This pollo asado is a snap to put together and the ingredients aren’t exotic. But the flavor you get from doing this simple marinade takes your boring chicken to tasty chicken you’ll want to make again and again.
Pollo asado is chicken that’s marinated in citrus juices and a little bit of seasoning. You can let it marinate for as little as 4 hours or up to overnight. I recommend overnight for maximum flavor, but if you’re pressed for time, you can do it for a shorter period of time.
I love making up a big batch of this chicken because you can eat it plain with a side dish or chop it up and use it in tacos, burritos, grain bowls or salads. It’s one of those things you can make on the weekend and eat off of all week.
Take that bland and boring chicken to a new level of deliciousness and whip up a batch of this pollo asado. You won’t be disappointed.
- juice of 1 lime
- juice of 1 orange
- ¼ cup olive oil
- 1 bunch of cilantro, chopped (leaves only)
- 1 jalapeño chile, sliced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 medium onion, peeled and quartered
- freshly ground black pepper
- 3 pounds chicken breast
- Add all ingredients, except for the chicken, to a gallon size zip top bag. Shake and mix the ingredients around so that they are well blended.
- Add chicken to the bag.
- Squeeze out as much air from the bag as you can and zip up the top.
- Place in the refrigerator. Turn the bag occasionally so that the chicken is well coated in the marinade.
- Leave the chicken in the marinade from 4-24 hours.
- Once you're done marinating the chicken remove it from the bag.
- To grill the chicken, turn your grill to high and cook for 12 minutes per side (That's for large chicken breasts. If your chicken breasts are smaller the cooking time will be less.)
- To bake the chicken, place the chicken breasts in a pan and cover with foil. Bake at 400 degrees for 30 minutes.
- However you cook the meat, let it rest for at least 10 minutes after removing it from the heat. This will allow all the juices to remain in the meat. If you cut it too soon, all of the juices will run out of the meat and you'll be left with dry chicken.
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