Paleo Pollo Asado
Savor the bold, smoky flavors of this Paleo Pollo Asado, a healthy twist on the classic Latin-inspired dish. This recipe features tender, bone-in chicken thighs marinated in a vibrant blend of freshly squeezed orange and lime juices, olive oil, apple cider vinegar, and aromatic spices like cumin, paprika, and chipotle powder. The marinade infuses the chicken with a tangy, slightly spicy profile, while grilling locks in the juices and delivers a delicious char. With a quick prep time of 15 minutes and ready in just 30 minutes of cooking, this Paleo-friendly dish is perfect for weeknight dinners or entertaining guests. Finish with a sprinkle of fresh cilantro and pair with grilled veggies or a crisp salad for a wholesome, satisfying meal. Whether you're following a Paleo diet or simply craving bold flavors, this Pollo Asado is sure to impress!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 0.5 cup orange juice (freshly squeezed for Paleo compliance)
- 0.25 cup lime juice (freshly squeezed)
- 0.25 cup olive oil
- 2 tablespoons apple cider vinegar
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 0.5 teaspoon chipotle powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
In a large bowl, whisk together orange juice, lime juice, olive oil, and apple cider vinegar.
Add minced garlic, cumin, paprika, oregano, coriander, chipotle powder, sea salt, and black pepper to the juice mixture. Stir well to combine.
Place the chicken thighs into a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for more intense flavor. Turn the chicken occasionally for even marination.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off, and discard the marinade.
Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and a nice char is developed.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Sprinkle with fresh chopped cilantro before serving.
Serve hot with grilled vegetables or a simple salad to keep it Paleo-friendly.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 559 mg | 12% | |
*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.
