Citrus and Oregano Pollo Asado

Name: Citrus and Oregano Pollo Asado
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1½ tablespoons dried oregano; ¼ teaspoon cumin seeds; ¼ teaspoon whole black peppercorns (about 12 peppercorns); ¼ teaspoon whole black peppercorns (about 12 peppercorns); 1 head garlic (1¼ ounces/35 g), cloves separated, peeled, and minced; 3 pounds (1.3 kg) bone-in chicken thighs; 1½ tablespoons sea salt; Juice of 2 lemons (about ½ cup/120 ml); 1 head garlic (1¼ ounces/35 g), cloves separated, peeled, and minced; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

Citrus and oregano make this grilled chicken taste sophisticated. It is inspired by my mom’s traditional pollo en oregano, which is usually fried. (You can find that recipe in our first cookbook Oaxaca: Home Cooking from the Heart of Mexico.)

Ingredients

1½ tablespoons dried oregano
¼ teaspoon cumin seeds
¼ teaspo

Americas
Mexico
Oaxacan
Main course
Central America
Gluten-free

Method

In a cast-iron skillet over medium heat, toast the oregano, cumin seeds, and peppercorns for about 3 minutes, until the spices are aromatic. Grind everything in a molcajete or spice grinder until finely ground.

In a medium bowl, whisk together the toasted ground spices, garlic, oil, salt, and lemon juice.

Pat the chicken dry with paper towels. Using a gallon-size resealable bag,