Pollo Tropical Citrus Marinated Chicken
Ingredients
- Marinade:
- ¾ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 8 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- Chicken:
- 3 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil for cooking
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Trim chicken, pound breasts to even ¾-inch thickness, pat dry
- Whisk orange juice, lime juice, lemon juice, and olive oil
- Add garlic, cumin, oregano, salt, pepper, paprika, red pepper flakes. Whisk well
- Place chicken in zip-top bag or dish, pour marinade over, coat completely
- Seal bag, massage marinade into chicken
- Refrigerate 4-12 hours (8-10 hours ideal), turning occasionally
- Remove from fridge 30 minutes before cooking
- Remove chicken from marinade, let excess drip off, discard marinade
- Grill: Preheat to medium-high (400-450°F), oil grates. Grill 6-7 minutes per side until 165°F internal
- Pan-sear: Heat 2 tbsp oil in skillet over medium-high. Cook 6-7 minutes per side until 165°F
- Bake: Preheat oven to 400°F. Bake on parchment-lined sheet 20-25 minutes until 165°F
- Rest 5 minutes before slicing
- Slice on diagonal, garnish with cilantro, serve with lime wedges
Notes
- Fresh citrus essential—bottled doesn't match flavor
- Marinate 4-12 hours maximum—longer makes mushy
- Pound to an even thickness for uniform cooking
- Room temperature 30 minutes before cooking
- Use thermometer—pull at exactly 165°F
- Rest 5 minutes—allows juices to redistribute
- High heat creates a caramelized crust
- Store cooked 4 days refrigerated, 3 months frozen
- Sour oranges (naranja agria) are even better if available
- Thighs stay juicier than breasts
- Perfect for meal prep—cook a batch for the week
- Never reuse raw chicken marinade