Ingredients with Measurements:
- 4 bone-in, skin-on chicken breasts
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Place chicken on the grill, skin-side down. Grill for 6-8 minutes or until the skin is crispy and golden brown.
6. Flip the chicken and grill for an additional 6-8 minutes or until the internal temperature reaches 165°F.
7. Remove chicken from the grill and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-16 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 20g
Carbohydrates: 2g
Protein: 43g
Substitutions for ingredients:
- Chicken thighs or drumsticks can be used instead of chicken breasts.
- Lemon juice can be used instead of lime juice.
- Fresh herbs such as cilantro or parsley can be added to the marinade.
Variations:
- Add diced jalapeños or hot sauce to the marinade for a spicier flavor.
- Serve with a side of Mexican rice and black beans.
- Use the grilled chicken to make tacos or burrito bowls.
Tips and tricks:
- Make sure to preheat the grill before adding the chicken to ensure even cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is fully cooked.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled chicken on a platter with sliced limes and fresh herbs.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
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 cooking evenly, move it to a cooler part of the grill or reduce the heat.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F.
Food history:
Pollo Asado is a popular Mexican dish that translates to "grilled chicken." It is a staple in Mexican cuisine and is often served with rice, beans, and tortillas.
Flavor profiles:
The marinade for this grilled chicken is tangy and slightly spicy with a hint of smokiness from the grill.
Serving suggestions:
Serve the grilled chicken with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican