Pollo Asada

Pollo Asada

Yield: Serves 6


  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 2 tablespoons garlic, minced
  • 1/3 cup lime juice
  • 1/3 cup orange juice
  • 1/2 onion chopped
  • 4 whole boneless chicken breasts, skin attached or chicken thighs


  1. Cut chicken breasts into two halves.

  2. Heat oil in small saucepan over medium high heat until very hot.

  3. While oil heats, mash cumin, salt, oregano, garlic and onion into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.

  4. Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.

  5. Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.

  6. Refrigerate at least four hours to overnight.

  7. Grill or sauté over medium heat, turning, until chicken reaches internal temperature of 180 degrees
  8. Place chicken on cutting board and let rest several minutes.

  9. Serve individually, or cut into bite sized pieces for making tacos or burritos.
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