Eosinophilic Esophagitis Friendly Paleo Pollo Asado
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Learn more →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
- 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
- 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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