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Per serving
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- 1
Blend the marinade
Toss the orange juice, lime juice, vegetable oil, salt, garlic, Mexican oregano, cumin, black pepper, achiote powder, and onion powder into a blender. Blitz until smooth. That achiote is what gives you the deep red taqueria color, don't skip it.
- 2
Marinate
Drop the chicken thighs in a big bowl or a zip-top bag, pour the marinade over, and toss so every piece is coated. Cover and stash in the fridge at least 2 hours, but overnight is where the magic happens. The citrus tenderizes and the flavor goes deep.
- 3
Fire up the grill
Heat an outdoor grill to about 350 degrees, or set a grill pan over medium-high with a little oil. You want it good and hot so you get that char.
- 4
Grill the chicken
Grill the thighs 3 to 5 minutes per side on a pan, or about 20 to 30 minutes on a covered grill, flipping once halfway. Pull them at an internal temp of 165 to 175 degrees.
- 5
Rest and serve
Let the chicken rest 5 to 10 minutes before slicing so the juices settle. Then slice it up and pile it into warm tortillas with onion, cilantro, and a squeeze of lime.
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Citrusy Pollo Asado (Mexican Grilled Chicken)
Created by: TacoEveryDay
Ingredients
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 tsp salt
- 3 garlic cloves
- 2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 tbsp achiote powder
- 2 tsp onion powder
- 3 lb boneless skinless chicken thighs
Instructions
- Blend the marinadeToss the orange juice, lime juice, vegetable oil, salt, garlic, Mexican oregano, cumin, black pepper, achiote powder, and onion powder into a blender. Blitz until smooth. That achiote is what gives you the deep red taqueria color, don't skip it.
- MarinateDrop the chicken thighs in a big bowl or a zip-top bag, pour the marinade over, and toss so every piece is coated. Cover and stash in the fridge at least 2 hours, but overnight is where the magic happens. The citrus tenderizes and the flavor goes deep.
- Fire up the grillHeat an outdoor grill to about 350 degrees, or set a grill pan over medium-high with a little oil. You want it good and hot so you get that char.
- Grill the chickenGrill the thighs 3 to 5 minutes per side on a pan, or about 20 to 30 minutes on a covered grill, flipping once halfway. Pull them at an internal temp of 165 to 175 degrees.
- Rest and serveLet the chicken rest 5 to 10 minutes before slicing so the juices settle. Then slice it up and pile it into warm tortillas with onion, cilantro, and a squeeze of lime.