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Sliced chicken pollo asada with lime wedges, cilantro, and onion on a platter

Easy Chicken Pollo Asada

Easy chicken pollo asada: juicy chicken thighs marinated in orange, lime, garlic, and cumin, then seared until charred.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Citrus Marinade
  • 1/4 cup fresh orange juice about 1 large orange
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder mild or ancho
  • 1/2 tsp dried oregano Mexican oregano if you can find it
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
Chicken & Serving
  • 1 1/2 lb boneless skinless chicken thighs about 680 g; breasts also work
  • 1/4 cup fresh cilantro chopped, plus extra for serving
  • lime wedges to serve
  • 1/4 cup white onion finely diced, to serve (optional)

Equipment

  • Cast-iron skillet or grill pan for a good char
  • Medium glass bowl for the marinade
  • Cutting board and sharp knife for slicing

Method
 

  1. In a medium glass bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, chili powder, oregano, salt, and pepper. Stir in the chopped cilantro.
    Whisking a citrus marinade with garlic and spices in a glass bowl
  2. Add the chicken thighs to the bowl and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Longer than that, the citrus can make the texture mealy.
    Boneless chicken thighs coated in citrus marinade in a glass bowl
  3. Heat a cast-iron skillet or grill over medium-high heat for 3 to 5 minutes. Lightly oil the surface. Shake off the excess marinade, but do not wipe the chicken dry.
    Cast-iron skillet heating with olive oil for searing chicken
  4. Place the chicken in the pan in a single layer. Cook undisturbed for 5 to 6 minutes, until deeply charred on the bottom. Flip and cook 4 to 5 minutes more, until the thickest part reaches 165°F (74°C).
    Marinated chicken thighs searing in a cast-iron skillet until charred
  5. Move the chicken to a cutting board and rest for 5 minutes. Slice across the grain into thin strips. Serve with lime wedges, cilantro, and diced onion.
    Seared chicken resting and sliced on a cutting board with lime wedges

Notes

Fresh citrus juice works much better than bottled. Use chicken breasts pounded to an even thickness and cook 3 to 4 minutes per side.