Pollo a La Parilla Grilled Chicken
Savor the bold, zesty flavors of Pollo a La Parilla Grilled Chicken, a Latin-inspired dish that’s perfect for your next cookout. Juicy, bone-in chicken thighs are marinated in a vibrant blend of garlic, lime, and orange juices, enhanced by the earthy warmth of cumin, paprika, and oregano. The marinade locks in incredible moisture and flavor, while grilling over medium-high heat creates beautifully crispy, golden skin. Finished with a sprinkle of fresh cilantro and served with tangy lime wedges, this dish is bursting with smoky, citrusy goodness. Ready in under an hour of cook time and paired wonderfully with rice, beans, or a crisp salad, this recipe is a must-try for fans of grilled chicken.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs, skin-on and bone-in
- 4 cloves Garlic cloves, minced
- 4 tablespoons Lime juice, freshly squeezed
- 4 tablespoons Orange juice, freshly squeezed
- 3 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine the minced garlic, lime juice, orange juice, olive oil, cumin, paprika, oregano, salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with white ash.
Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
Place the chicken thighs on the grill, skin side down. Grill for 5-7 minutes on each side, or until the skin is crispy and golden brown.
Reduce the heat to medium (or move the chicken to a cooler part of the grill) and continue grilling for 15-20 minutes, flipping occasionally, until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Pollo a la Parilla with rice, beans, or a fresh salad!
Nutrition Facts
Calories |
5044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.1 g | 453% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 446.5 g | 893% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5161 mg | 110% | |
*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.
