Pollo a La Parilla Grilled Chicken
Savor the bold, zesty flavors of Pollo a La Parilla Grilled Chicken, a Latin-inspired dish that’s perfect for your next cookout. Juicy, bone-in chicken thighs are marinated in a vibrant blend of garlic, lime, and orange juices, enhanced by the earthy warmth of cumin, paprika, and oregano. The marinade locks in incredible moisture and flavor, while grilling over medium-high heat creates beautifully crispy, golden skin. Finished with a sprinkle of fresh cilantro and served with tangy lime wedges, this dish is bursting with smoky, citrusy goodness. Ready in under an hour of cook time and paired wonderfully with rice, beans, or a crisp salad, this recipe is a must-try for fans of grilled chicken.
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Ingredients
- 8 pieces Chicken thighs, skin-on and bone-in
- 4 cloves Garlic cloves, minced
- 4 tablespoons Lime juice, freshly squeezed
- 4 tablespoons Orange juice, freshly squeezed
- 3 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Directions
Step 1
In a large mixing bowl, combine the minced garlic, lime juice, orange juice, olive oil, cumin, paprika, oregano, salt, and black pepper to create the marinade.
Step 2
Add the chicken thighs to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Step 3
Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with white ash.
Step 4
Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
Step 5
Place the chicken thighs on the grill, skin side down. Grill for 5-7 minutes on each side, or until the skin is crispy and golden brown.
Step 6
Reduce the heat to medium (or move the chicken to a cooler part of the grill) and continue grilling for 15-20 minutes, flipping occasionally, until the internal temperature of the chicken reaches 165°F (74°C).
Step 7
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Step 8
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Pollo a la Parilla with rice, beans, or a fresh salad!
Nutrition Facts
| Serving size | (2213.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5044.2 |
| Total Fat 353.1g | 0% |
| Saturated Fat 92.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1880mg | 0% |
| Sodium 6371.0mg | 0% |
| Total Carbohydrate 21.2g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 6.7g | |
| Protein 446.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 310.8mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 5161.0mg | 0% |
Source of Calories