Low Sodium Pollo Asado
Elevate your dinner table with a vibrant and flavorful twist on a classic Mexican dish—Low Sodium Pollo Asado. This recipe highlights tender, marinated chicken thighs infused with the zesty brightness of fresh orange and lime juices, complemented by a fragrant blend of spices including paprika, cumin, and oregano. Perfectly suited for grilling or oven roasting, this low sodium version offers all the bold flavors without relying on excessive salt, making it a healthier choice without compromising taste. Quick to prepare and a crowd-pleaser for any occasion, serve this juicy pollo asado alongside steamed veggies, a crisp salad, or fluffy rice for a wholesome and satisfying meal. With its combination of fresh ingredients and simple techniques, this dish is a go-to recipe for a vibrant and heart-friendly entree.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 0.25 cup Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
Instructions
In a large mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, ground cumin, paprika, chili powder, oregano, and black pepper. Whisk together until well blended.
Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to permeate the chicken.
Preheat your grill to medium-high heat (around 400°F) or preheat your oven to 425°F if roasting.
Remove the chicken from the marinade, letting excess drip off, and discard the marinade.
For grilling: Place the chicken thighs on the grill and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F. For oven roasting: Arrange chicken in a single layer on a lined baking sheet and roast for 25-30 minutes, or until cooked through and slightly charred.
Remove the chicken from the heat and let rest for 5 minutes to retain juiciness.
Sprinkle the chopped cilantro over the cooked pollo asado before serving.
Serve hot with your choice of sides, such as steamed vegetables, a fresh salad, or rice.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.0 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
