Cuban Pollo Asado (Chicken Thighs, Onion, and Citrus)
Per ServingCuban Pollo Asado (Chicken Thighs, Onion, and Citrus) |
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|---|---|---|
| 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
Ingredients
| 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 |
Directions
- Add the chicken thighs to a large bowl; set aside.
- 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
- 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.
- Drain the marinade from the chicken and discard, reserving the onion wedges.
- 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.
