Yellow Chicken (Pollo Asada)
Use Pollo Asado in tacos, burritos, enchiladas, or just eat it as it is!
Servings: 8
Calories: 487kcal
Ingredients
- 5 lbs chicken thighs boneless and skinless
- 1 large grapefruit juiced (0.75 cup)
- 4 large oranges juiced (1 cup)
- 2 large lemons juiced (0.25 cup)
- 2 large limes juiced (0.25 cup)
- 0.25 cup olive oil
- 1 tbsp white vinegar
- 8 cloves garlic minced
- 1 medium onion chopped
- 1 tbsp turmeric
- 2 tsp cumin
- 3 tsp sea salt
- 2 tsp black pepper
Instructions
- Add all ingredients except chicken to a large Ziplock bag. Thoroughly combine.
- Add chicken to bag, then seal it while removing as much air as possible from the bag. Squish and massage the bag until the chicken is completely saturated and coated with marinade.
- Refrigerate for at least 24 hours, turning several times throughout the day. You can marinate this for as little as 2 hours, but 24 hours or more is highly recommended.
- Preheat the grill on high. Lay chicken as flat as possible on the hot grill. Close the lid and let cook for 4 to 5 minutes per side or until inside temperature is 165 degrees F. The nice thing about chicken thighs (and this marinade) is that you can overcook it and you can't really tell. Personally, I prefer blackened, crispy edges on my pollo asado.
Nutrition
Calories: 487kcal | Carbohydrates: 23g | Protein: 57g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1128mg | Potassium: 1042mg | Fiber: 5g | Sugar: 13g | Vitamin A: 776IU | Vitamin C: 83mg | Calcium: 102mg | Iron: 4mg
