Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup orange juice
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon achiote paste or powder (optional)
Instructions
- Step 1: Make the marinade. In a large bowl, whisk together the orange juice, lime juice, garlic, olive oil, salt, pepper, cumin, paprika, oregano, and optional achiote.
- Step 2: Coat the chicken. Add the chicken thighs and turn them until evenly coated with the marinade.
- Step 3: Marinate the chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Step 4: Preheat the grill. Heat a grill to medium-high, approximately 400°F (204°C), and lightly oil the grates.
- Step 5: Grill the chicken. Remove the chicken from the marinade and discard the used marinade. Grill for approximately 6 to 8 minutes per side, turning once, until lightly charred. Cooking time depends on the thickness of the thighs.
- Step 6: Check doneness and rest. Insert a meat thermometer into the thickest part of a thigh. When it reaches 165°F (74°C), transfer the chicken to a plate and rest for 5 minutes before serving.
Notes
Use boneless, skinless chicken thighs for the stated cooking times. If using bone-in pieces, allow more time and verify that the thickest part reaches 165°F (74°C). Keep the chicken refrigerated while marinating. Nutrition varies with the amount of marinade retained after grilling.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (approximately 5 oz cooked chicken)
- Calories: 295
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 145 mg
Keywords: pollo asado recipe, grilled chicken, citrus marinated chicken