This pollo asado is simple yet rich with a refreshing Mexican flavor. It features chicken thighs cooked in a balance of spices and fresh citrus to make a truly irresistible dish. 👌
Ingredients
1 small lime juiced
2 tablespoons olive oil
1 tablespoon vinegar
2 tablespoons achiote paste
1 small orange juiced
3 cloves garlic crushed
1 teaspoon oregano dried
1 teaspoon cumin dried
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon salt
6 skin-on chicken thighs approximately 1 1/2 lbs
Instructions
Whisk together all the ingredients in a mixing bowl, except for the chicken, until combined.
Cover the bowl and refrigerate for at least 30 minutes or up to four hours.
Preheat the oven to 200C/400F and let the chicken sit at room temperature.
Lightly grease a large baking tray and arrange the marinated chicken thighs on it.
Bake the chicken for 28-30 minutes, or until crispy on the outside.
Notes
TO STORE: Store leftovers in an airtight container or wrapped in aluminium foil in the fridge. Stored this way, it will last up to 4 days in the fridge.
TO FREEZE: Store cooled leftover chicken in an airtight container or freezer-safe bag and freeze for up to 3 months.
TO REHEAT: Transfer leftovers to a baking sheet lined with parchment paper and bake at 177C/350F for 10-12 minutes or until fully reheated. If the chicken is wrapped in foil, do not unwrap it and bake it in the foil.