Chipotle Pollo Asado

Ingredients

• 1 lb chicken thighs (Skin-on per the spoken transcript)
• 1 tbsp cilantro (Chopped, for garnish)
• 2 tbsp orange juice
• 1 tbsp lime juice (For the marinade)
• 1.5 tbsp chipotle in adobo
• 2 garlic (Cloves)
• 0.33 white onion (Small; about one-third)
• 1 tsp cumin
• 1 tsp oregano
• 0.5 tsp salt
• 0.5 tsp paprika
• 0.5 tsp black pepper
• lime juice (Squeeze over the chicken before serving; amount unspecified)

Steps

1. 1

   Combine the orange juice, lime juice, chipotle in adobo, garlic, onion, cumin, oregano, salt, paprika, and black pepper in a blender. Blend until smooth.

2. 2

   Coat the chicken thighs with the marinade. Marinate overnight if possible, or for 30 minutes before cooking.

3. 3

   Heat a grill or pan over medium-high heat.

4. 4

   Place the chicken skin-side down and cook for 5 minutes. Turn and cook the other side for 5 minutes, until cooked through and the internal temperature reaches 165°F (74°C).

5. 5

   Transfer the chicken to a plate and let it rest for 5 minutes.

6. 6

   Dice the rested chicken.

7. 7

   Squeeze lime juice over the chicken and garnish with chopped cilantro before serving.

Notes

The transcript specifies skin-side down for the first 5 minutes; the written directions do not specify whether the thighs are bone-in or boneless. The amount of lime juice for the final squeeze is not stated.

Nutrition per serving

• main
• Mexican
• grilled
• pan-cooked
• high-protein
• dairy-free
• gluten-free