Low Sodium Paleo Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)

For the marinade

¼ cup fresh orange juice
Simply Orange Pulp Free 100% Pure Squeezed Orange Juice Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz Florida's Natural Orange Juice Some Pulp Chilled - 52 Fl. Oz.Tropicana Pure Premium Some Pulp Homestyle 100% Orange Juice Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.
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3 tbsp fresh lime juice
3 tbsp avocado oil
4 cloves garlic, minced
2 tbsp achiote paste
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
½ tsp chipotle powder
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

lime wedges, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
In a medium bowl, whisk together the orange juice, lime juice, avocado oil, garlic, achiote paste, cumin, oregano, smoked paprika, chipotle powder, salt, and black pepper until the achiote paste is fully dissolved and the marinade is smooth.
2
Pat the chicken pieces dry with paper towels and place them in a large zip-top bag or baking dish. Pour the marinade over the chicken, turning each piece to coat thoroughly. Seal or cover and refrigerate for at least 2 hours, or up to 8 hours.

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