Citrus Pollo Asado
Charred chicken thighs marinated in bright orange juice, garlic, and cumin—finished in a scorching skillet in under 20 minutes. Serve with warm tortillas and lime.
- Total time
- 22 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 oz boneless chicken thighs (skin-on preferred)
- ½ cup orange juice (fresh or bottled)
- 4 clove garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 whole lime (for serving)
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Mix orange juice, minced garlic, cumin, paprika, 1/2 tsp salt, and pinch of pepper in a shallow bowl.
- 2
Pat chicken dry. Coat thighs all over with the orange mixture, turning to coat well. Let sit 8 minutes.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Place chicken skin-side down in the skillet. Don't move for 5 minutes until deeply golden and crispy.
- 5
Flip thighs, pour any remaining marinade into the pan, and cook another 4–5 minutes until the second side browns and center reaches 160°F.
- 6
Transfer to a plate. Squeeze lime over the top, scatter cilantro, and serve hot with warm tortillas.
Tools you’ll need
- shallow bowl for marinade
- large skillet (12-inch cast iron or stainless steel)
- instant-read thermometer (optional but recommended)
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