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Classic Pollo Asado

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Serves 6 | 
Zesty, flavorful and extra tender.


2 1/2 lb chicken leg quarters, bone-in, skin on
2 tablespoons fresh squeezed lime juice
4 tablespoons fresh squeezed orange juice
2 tablespoons vinegar
1/2 cup olive oil
1 tablespoon paprika
1 tablespoon sazon
1 tablespoon achiote powder
1 teaspoon cumin
1 teaspoon red pepper flakes
1 tablespoon Mexican oregano
6 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste


  1. Place chicken into a large resealable bag. Set aside.
  2. Add the lime juice, orange juice, vinegar, olive oil, paprika, sazon, achiote powder, cumin, red pepper flakes, Mexican oregano and minced garlic into a mixing bowl. Stir together until well combined.
  3. Pour the marinade into the bag and coat chicken well. Seal the bag and place into the refrigerator. Let sit for 3 hours.
  4. Preheat the oven to 450° F. Remove the chicken from the marinade.
  5. Bring a skillet to medium heat. Once hot, add the chicken and cook for 5 minutes per side.
  6. Transfer the chicken to a baking dish and place in the oven to bake for 20 minutes, turning halfway through cooking.
  7. Remove the baking dish from the oven. Transfer chicken to serving plates and enjoy!
Main Ingredient: Chicken
Cooking Method: Skillet, Roast
Course: Dinner

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