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
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.
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.
Preheat the Grill
Preheat your grill to medium-high heat.
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.
Rest the Chicken
Once grilled, remove chicken from the grill and let it rest for 5 minutes before serving.
For the Salsa Cacahuate
Prepare the Salsa
In a food processor, combine roasted peanuts, diced tomato, diced red onion, chopped cilantro, lime juice, minced jalapeño, and salt.
Blend
Pulse until the mixture is well combined but still slightly chunky. Adjust seasoning with more salt or lime juice if needed.
Serve
Transfer the salsa to a serving bowl and set aside until ready to serve with the chicken.