Dinner · 50 min · mexican

Pollo Asado with Charred Salsa

Dinner decisions, handled: Pollo Asado with Charred Salsa pairs chicken thighs with orange juice for a 50-minute Mexican dinner. The macros do the talking: 63g protein, 8g carbs, and 22g fat in every 410-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1/2 cup Orange juice
• 1/4 cup Lime juice
• 6 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 3 Tomatoes

Steps

1. Whisk the orange juice, lime juice, minced garlic, cumin, oregano, and a tablespoon of salt into a marinade.
2. Coat the chicken thighs and marinate at least 30 minutes at room temperature, or up to 4 hours in the fridge.
3. Preheat the grill to medium-high. Shake excess marinade off the chicken so it chars instead of steaming.
4. Grill 6 to 7 minutes per side, until the edges blacken slightly and the juices run clear.
5. While the chicken grills, char the whole tomatoes in a dry skillet, turning, until the skins blister and blacken in spots.
6. Mash the charred tomatoes with a fork, then stir in lime juice and salt to taste.
7. Rest the chicken 5 minutes so the juices redistribute.
8. Serve with the smoky salsa spooned generously over the top.

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