Pollo Recipe
charred citrus chicken, salsa cacahuate
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Ingredients
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For the Charred Citrus Chicken
For the Salsa Cacahuate
Method
For the Charred Citrus Chicken
- 1
Marinate the Chicken
In a large bowl, combine olive oil, lime juice, orange juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk until well combined.
- 2
Add Chicken
Add the bone-in chicken thighs to the marinade. Ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Chicken
Remove chicken from marinade, allowing excess to drip off. Grill chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is charred.
- 5
Rest the Chicken
Once grilled, remove chicken from the grill and let it rest for 5 minutes before serving.
For the Salsa Cacahuate
- 6
Prepare the Salsa
In a food processor, combine roasted peanuts, diced tomato, diced red onion, chopped cilantro, lime juice, minced jalapeño, and salt.
- 7
Blend
Pulse until the mixture is well combined but still slightly chunky. Adjust seasoning with more salt or lime juice if needed.
- 8
Serve
Transfer the salsa to a serving bowl and set aside until ready to serve with the chicken.