I found this recipe on one of my favorite food bloggers – 100 days of real Food! The regular recipe calls for chicken thighs, but the hubby isn’t really a fan of dark meal, so i chose strips of chicken breast. I also didn’t really want to mess up my stove top so i went with an oven version that I stole from my chicken fajita pan bake. (pro tip: Over time with that recipe I started using 2 pampered chef pans, starting the veggies earlier.)
The results was a delicious, moist chicken we turned into tacos for him and a veggie plate for me (roasted red peppers, sliced cherry tomatoes, avocado slices).
I had purchased a small bottle of orange juice for the recipes and halved the recipe for just 2 of us and 1 breast, and had plenty of oj left, so i make some premixed the marinade and froze them for future use!
The spice mixture is nice, i never have lime or lemon so i use pepperoncini juice.
I didn’t have an achiote spice, so I used a smoky blend i had on hand – black river
I am not sure what is meant by the minced garlic, so i used dry. Thought it was grand!
Pollo Asado
Notes
Chicken can be cooked right away if desired.
Ingredients
- 1 boneless skinless chicken breasts, cut into strips
- 1 tbsp evoo (butter and chipotle)
- 2 ounces oj
- 1.5 tbsp pepperoncini juice
- 1/4 tsp salt
- 1/4 tsp black peppers
- 1 tsp minced garlic
- 1/2 tsp onion powder
- 1 tsp chipotle (or achiote or paprika)
- 1 tsp oregano
- 1/2 tsp cumin
Instructions
- Make marinade (everything but chicken)
- Add chicken and marinate for 2 hours to overnight
- Heat oven to 400
- Spray small pan with cooking spray (optional)
- Place chicken in pan with space to cook
- Cook for 10-20 minutes or chicken is done
Verdict:
Yes! I made 3 more marinades to be ready for this recipe!
Definitely would be great on the grill in the summer and get some additional basting in!
If you try this recipe let me know what you think!
