I can’t stop thinking about these super flavorful, tender, and Pollo Asado tacos. The citrusy grilled chicken tasted delicious and tender and I made lots of extra for meal-prepping for the week. The citrus and Mexican spices pair so perfectly together in this dish.
For this recipe, I used boneless chicken thighs, but I’ve seen many recipes that use bone-in chicken thighs or whole chicken as well.
Pollo Asado Ingredients:
2.5 pounds boneless chicken thighs
2-3 tablespoons Chef Merito Chicken (pollo asado) seasoning or your favorite Mexican-style seasoning
2 tablespoons cooking oil
1 tablespoon white vinegar
1 orange, juiced
1/2 lime, juiced
1/4 onion, sliced
Cilantro stems
2 garlic cloves, smashed
Taco Ingredients:
corn tortillas
salsa verde
guacamole
cilantro/onion
hot sauce
pico de gallo
lime wedges
Steps:
Marinate Chicken – Season and marinate boneless chicken thighs in a medium bowl for at least 4 hours.
Grill Chicken – Grill or pan fry citrusy and flavor-packed chicken over medium high heat for about 4-5 minutes on each side until a beautiful crust forms and the chicken is cooked through at 175 degrees. Finely Chop chicken into bite size pieces and add it back to the baking dish to absorb all the juices.
Assemble Tacos – Load up some warm tortillas with pollo asado and dress with your favorite taco toppings.
Tips:
- For simplicity, I used a Pollo Asado seasoning I found at the local Hispanic grocery store, but you can use your favorite Mexican-Style seasoning.
- Use whatever cut of chicken you like. Just make sure its thin.
- If you want to cook bone-in chicken, make sure you BBQ it indirect at 375 degrees until the internal temperature reaches 175 degrees.
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