Pollo Asado Chicken

Ingredients

Marinade:

1 tsp paprika

1 tsp oregano

1 tsp garlic, minced

1 tsp cumin

1 tsp coriander, ground

1 tsp onion powder

1 tsp salt

1 tsp garlic powder

1 tsp chili powder

1 dried guajillo, diced

1 tsp white vinegar

2 small lemons (~¼ cup)

2 limes (~¼ cup)

½ cup cilantro

Cooking:

1.5-2 lbs chicken thighs/breast, boneless and skinless

1 tsp cooking oil

In a gallon Ziploc bag, combine all the marinade ingredients. Shake the bag to make sure everything is mixed.
Add in the chicken. Shake the bag to ensure the chicken is covered in the marinade. Squeeze out the air in the bag.
Let marinate for 30 minutes-24 hours.
Pound the chicken while it is still in the bag to equal thickness (about ¼-½ inch). Try to not use too much force and cause the bag to pop.
If using a grill or cast iron, make sure the griddle is smoking hot before adding the chicken.
Once the griddle is hot, sear chicken on both sides for 5-7 minutes depending on thickness until the internal temperature of the chicken at the thickest part reaches at least 165°F.
1. - It is important to note, not disturbing the chicken will result in maximum flavor and a delicious crust will form from the high heat.
While the chicken meat cooks through, it is helpful to add extra lemon or lime juice to provide a rich citrus and smoky flavor.
1. - Since the heat is high, smoke will release, providing additional flavor.

Tags: Mexican