Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together the juice of 2 large oranges, the zest of 2 large oranges, the juice of 2 large limes, 4 minced garlic cloves, 2 tablespoons of achiote paste, 3 whole star anise pods, 1 teaspoon of ground cumin, 1 teaspoon of dried Mexican oregano, 1.5 teaspoons of salt, 0.5 teaspoon of freshly ground black pepper, and 2 tablespoons of olive oil to create the marinade.

2. 2

   Add 1.5 lbs of boneless, skinless chicken thighs to the bowl, ensuring they are fully coated in the marinade, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Preheat a grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

4. 4

   Remove the chicken thighs from the marinade, discarding any excess marinade and the star anise pods, then place the marinated chicken onto the hot grill.

5. 5

   Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is nicely charred with grill marks.

6. 6

   Remove the grilled chicken from the heat, transfer it to a cutting board, and let it rest for 5 minutes before slicing against the grain.

7. 7

   Serve the sliced Pollo Asado immediately, garnished with 0.5 small thinly sliced white onion and 0.25 cup of fresh chopped cilantro.