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Cuban Pollo Asado (Chicken Thighs, Onion, and Citrus)

Per Serving

Cuban Pollo Asado (Chicken Thighs, Onion, and Citrus)

Makes: 6 servings
Serving Size: 3 oz.
Calories 175
Fat 10 g
Saturated Fat 2.1 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 3 g
Cholesterol 85 mg
Sodium 135 mg
Potassium 270 mg
Protein 16 g
Phosphorus 155 mg
Choices: Carbohydrate 0.5, Lean Protein 2, Fat 1
  • Makes: 6 servings
  • Serving Size: 3 oz.
  • Preparation Time: 5 minutes
  • Cooking Time: 14 minutes
  • Marinating Time: 4 to 8 hours


1 1/4 lbs. boneless, skinless chicken thighs
1/4 cup olive oil
6 garlic cloves, finely minced
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 large onion, peeled and cut into 6 wedges


  1. Add the chicken thighs to a large bowl; set aside.
  2. In a large skillet, heat the oil over medium-low heat. Add the garlic and sauté for 5 minutes. Add the oregano, cumin, salt, and pepper and sauté for 1 minute. Add the garlic mixture to the bowl of chicken. Add the orange, lime, and lemon juice and the onion to the bowl. Cover and marinate in the refrigerator for 4 to 8 hours
  3. Remove the chicken from the refrigerator and bring to room temperature for about 10 minutes. Coat an outdoor grill with cooking spray. Set the grill to medium high.
  4. Drain the marinade from the chicken and discard, reserving the onion wedges.
  5. Add the chicken thighs and onion wedges to the grill and cook the chicken for 7 to 9 minutes per side or until the internal temperature reaches 165 degrees. Grill the onions for 10 to 12 minutes, until soft and lightly browned. Serve the chicken with the onions.

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