Pollo Rio Negro Marinated Chicken
Pollo Rio Negro Marinated Chicken is a flavor-packed dish that brings bold, smoky, and tangy notes to your table. This recipe features succulent bone-in, skin-on chicken thighs marinated in a vibrant blend of olive oil, soy sauce, lime juice, honey, smoked paprika, garlic, and warming spices like cumin and chili powder. The marinade infuses the chicken with layers of savory, sweet, and citrusy flavors, creating tender, juicy meat that shines whether grilled to perfection or baked until golden brown. Perfectly garnished with fresh cilantro and a squeeze of lime, this versatile dish is ideal for family dinners or backyard barbecues. Ready in under an hour (excluding marinating time), it’s a go-to recipe for an impressive and satisfying meal bursting with Latin-inspired flair!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 2 tablespoons Honey
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine olive oil, soy sauce, lime juice, honey, minced garlic, smoked paprika, ground cumin, chili powder, ground black pepper, and kosher salt. Stir together to form the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
When ready to cook, preheat the grill to medium heat or preheat your oven to 375°F (190°C).
If grilling, lightly oil the grill grates to prevent sticking. Cook the chicken thighs skin-side down for 6-7 minutes, then flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C).
If baking, place the chicken on a foil-lined baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and golden brown.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes. This helps retain the juices.
Garnish with fresh cilantro and serve with lime wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 37.1 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2728 mg | 58% | |
*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.
