Pollo Griliao Recipe

Prepare and combine marinade

Pat the chicken thighs dry with paper towels. In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, black pepper, salt, lime juice, brown sugar and hot sauce (if using) until a homogenous paste forms.

Add the chicken thighs to the bowl and rub the marinade thoroughly over and under the skin so the meat is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or up to overnight for deeper flavor.

Preheat and oil

Preheat a charcoal or gas grill to medium-high heat (about 425°F / 220°C). If using a heavy skillet or grill pan, heat it over medium-high until hot. Lightly brush the grill grates or pan with vegetable oil to prevent sticking.

Cook the chicken

Place the thighs skin-side down on the hot grill or skillet. Cook undisturbed 6–8 minutes until the skin is deeply browned and releases easily from the grate. Flip and continue cooking 5–8 minutes more with the lid closed (if grilling) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Timing varies with thickness — adjust as needed.

Finish with butter and rest

During the last minute of cooking, add the butter to the top of each thigh so it melts into the skin and juices. Remove chicken from the grill and transfer to a cutting board. Tent loosely with foil and let rest 5–7 minutes to redistribute juices.

Slice or serve whole. Sprinkle chopped cilantro over the chicken and serve with lime wedges for squeezing over each portion.