If you were to ask me what my favorite type of food is, I’d tell you it is Mexican. And if you checked out my blog you will see that chicken is my meat of choice. So I thought to myself, why not share my version of a Mexican style chicken recipe with you? I first tasted pollo asado years ago and I was hooked. It took me a few variations, but I think I was able to finally get the right amount of seasonings to get just the right flavor.
- 1 orange juiced
- 2 lemons juiced
- 2 limes juiced
- 1/2 cup cilantro
- 2 tablespoons minced garlic
- 1 small red onion, diced
- 1/4 cup soy sauce
- 1/2 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 chicken breasts, boneless and skinless pounded to even thickness
- Juice the orange, lemons and limes. Add juice to blender or food processor. Keep one half of the juiced orange, lemon and lime rind.
- Add cilantro, garlic, onion, soy sauce and olive oil to juice. Blend or pulse together until onion and cilantro are well minced.
- Add cumin, paprika, salt and pepper. Mix for a few seconds in blender or food processor.
- In a plastic freezer bag, add chicken breasts and orange, lemon and lime rind. You may have to cut rinds into wedges to fit.
- Next add marinade to chicken and rinds. Seal bag tightly and massage marinade into chicken. Refrigerate 4 hours or overnight is best.
- Heat grill to medium high heat. (375 to 450 degrees)
- Grill chicken 4-6 minutes on one side; then flip and grill other side 4-5 minutes or until internal temperature reaches 160 degrees. Let rest 5 minutes before serving.
Here is where I would have shown you a picture of a plated pollo asado chicken breast alongside cilantro lime rice. But I was so excited to eat that I forgot to take a picture first. Oops. Take my word, it was delicious!