Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 tablespoon olive oil
Special Equipment Needed:
- Grill
- Tongs
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. In a small bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, chili powder, paprika, salt, and pepper.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from the marinade and discard the marinade.
5. Grill chicken for 6-8 minutes per side or until cooked through.
6. While the chicken is grilling, preheat the oven to 400°F.
7. Toss sliced bell peppers with olive oil and spread them out on a baking sheet lined with aluminum foil.
8. Roast the peppers for 20-25 minutes or until they are tender and slightly charred.
9. Serve the grilled chicken with the roasted peppers on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 20-25 minutes
Temperature:
Grill: Medium-high heat
Oven: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 9g
Protein: 35g
Sodium: 160mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Lime juice can be substituted with lemon juice.
- Orange juice can be substituted with pineapple juice.
- Red and yellow bell peppers can be substituted with any color bell peppers.
Variations:
- Add sliced onions to the roasted peppers for extra flavor.
- Add chopped cilantro to the marinade for a fresh herb flavor.
- Serve the grilled chicken and roasted peppers on top of a bed of rice or quinoa.
Tips and Tricks:
- Make sure to preheat the grill before grilling the chicken.
- Use tongs to flip the chicken to prevent piercing the meat and losing juices.
- Let the chicken rest for a few minutes before slicing and serving to allow the juices to redistribute.
Storage Instructions:
Leftover chicken and roasted peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken and roasted peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the grilled chicken and roasted peppers on a large platter with fresh herbs and lime wedges for garnish.
Garnishes:
Fresh cilantro, lime wedges, and sliced jalapeños.
Pairings:
Serve with a side of black beans and corn salad for a complete meal.
Suggested Side Dishes:
Black beans and corn salad, grilled vegetables, or Mexican rice.
Troubleshooting Advice:
- If the chicken is sticking to the grill, make sure the grill grates are clean and well-oiled.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food Safety Advice:
- Always marinate chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food History:
Pollo Asado is a popular Mexican dish that translates to "grilled chicken." It is typically marinated in a mixture of citrus juices and spices before being grilled.
Flavor Profiles:
This dish has a tangy and slightly spicy flavor from the citrus marinade and roasted peppers.
Serving Suggestions:
Serve with warm tortillas, guacamole, and salsa for a Mexican-inspired meal.
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Region: Mexican