Indulge in the bold, vibrant flavors of Asado Chicken, a dish that brings the essence of Latin cuisine straight to your table. These tender, bone-in chicken thighs are marinated in a zesty blend of citrus juices, aromatic spices, and fresh herbs, then broiled to perfection. This recipe is perfect for a flavorful weeknight dinner or a special weekend meal that’s sure to impress.
Asado Chicken has become a beloved staple in our household. My husband, a self-proclaimed meat lover, can’t get enough of the rich, tangy flavors that this dish offers. Every time I make it, the whole family gathers around the table, eager to dig in. The marinade, with its blend of citrus and spices, infuses the chicken with so much flavor that it has become our go-to recipe for family gatherings and Sunday dinners. There’s nothing quite like the joy of sharing this dish with the people you love most.
Why This Asado Chicken Thighs Recipe?
- Vibrant Flavors: The combination of achiote powder, Sazón seasoning, and freshly squeezed citrus juices creates a marinade that bursts with tangy, savory goodness.
- Tender Chicken: Marinating the chicken thighs for hours allows the flavors to penetrate deeply, ensuring every bite is juicy and flavorful.
- Easy Preparation: With straightforward steps and simple ingredients, this recipe is easy to follow and perfect for both novice and experienced cooks.
- Perfect for Entertaining: The bold, rich flavors make this dish a standout choice for impressing guests at your next dinner party or family gathering.
Ingredients:
- 1 ½ teaspoons (7.5 g) achiote powder (annatto)
- 2 pounds (900 g) chicken thighs, bone-in
- 1 packet Sazón seasoning with coriander and annatto
- Juice of 2 oranges (about 1/2 cup or 120 ml)
- Juice of 2 limes (about 1/4 cup or 60 ml)
- 1/2 bunch cilantro, roughly chopped
- 1/2 large onion, roughly chopped
- 3 garlic cloves, minced
- 1 tablespoon (15 ml) olive oil
Directions:
- Start by roughly chopping the onion and garlic cloves.
- If using fresh oranges and limes, juice them using a juicer or fork.
- Heat a large saucepan over medium-low heat and add the olive oil.
- Once the oil is hot, add the chopped onion and sauté for 5-7 minutes until softened.
- Stir in the minced garlic and sauté for about a minute until fragrant.
- Add the Sazón seasoning and achiote powder, stirring well to combine.
- Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
- Bring the mixture to a boil, then remove from heat and allow it to cool for 20 minutes.
- Once cooled, transfer the mixture to a blender.
- Add the chopped cilantro and citrus juice, blending until smooth with no lumps.
- Reserve ½ cup (120 ml) of the marinade for brushing on the chicken as it cooks.
- Place the chicken thighs in a large mixing bowl.
- Pour the marinade over the chicken, ensuring it’s well-coated, then cover the bowl with plastic wrap.
- Marinate in the refrigerator for at least 3 hours, or up to 24 hours for maximum flavor.
- Preheat your oven to the high broil setting.
- After marinating, remove the chicken from the bowl and shake off excess marinade.
- Arrange the chicken thighs on a baking sheet.
- Broil the chicken on the third rack from the top for 20-25 minutes, brushing with the reserved marinade every 10 minutes.
- Check that the internal temperature of the chicken reaches 165°F (74°C) before removing it from the oven.
- Allow the chicken to rest on a serving plate for 5 minutes before serving.
Notes:
- Substitutions: If you can’t find achiote powder, paprika can be used as an alternative, though the flavor will differ slightly.
- Cooking Tips: For extra crispiness, broil the chicken for an additional 2-3 minutes, watching closely to avoid burning.
- Serving Suggestions: Pair this dish with a side of rice, grilled vegetables, or a fresh salad for a complete meal.
