Pollo Asado Con Llajua Cumin Grilled Chicken with Spicy Salsa
Bring bold Latin flavors to your table with Pollo Asado Con Llajua, a cumin-spiced grilled chicken served alongside a zesty, homemade spicy salsa. This dish features tender, juicy chicken thighs marinated in a citrusy blend of orange and lime juice, olive oil, garlic, and warming spices like cumin and paprika. The marinade ensures incredible depth of flavor while keeping the chicken perfectly moist on the grill. Paired with llajua, a vibrant Bolivian-inspired salsa made from fresh Roma tomatoes, red chilies, and fragrant herbs like cilantro and parsley, this dish is a spicy, smoky delight. Ready in just about 50 minutes (plus marinating time), this recipe is perfect for summer cookouts or any time you crave a taste of the grill. Serve it with rice, tortillas, or a crisp salad for a meal bursting with color and flavor.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Orange juice
- 0.25 cup Lime juice
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves (chopped)
- 2 pieces Roma tomatoes (roughly chopped)
- 2 pieces Fresh red chilies (seeded for less heat, optional)
- 2 pieces Scallions (green parts only, roughly chopped)
- 2 tablespoons Fresh parsley leaves
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
While the chicken marinates, prepare the llajua salsa. In a blender or food processor, combine the Roma tomatoes, red chilies, scallions, fresh parsley, cilantro, and water. Blend until slightly chunky or smooth, depending on your preference. Adjust the seasoning with salt to taste, then set the salsa aside.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken skin-side down for 6-8 minutes, then flip and grill the other side for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes.
Serve the grilled chicken with the llajua salsa on the side and garnish with additional fresh cilantro, if desired.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 28.6 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2569 mg | 55% | |
*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.
