This pollo asado recipe creates a super citrusy and tangy chicken dinner seasoned with orange, grapefruit, lemon, and lime, with Mexican spices and achiote.

Grilled and roasted meats are very popular in Latin cuisine. We all know “carne asada” from our frequent trips to Chipotle.
But, for those of us who prefer white meat vs. dark, and a little more “sauté” vs. BBQ, this fancy schmancy, but easy peasy flavorful citrus zing, highly seasoned and aromatic dish fits the bill.

Is it Cinco de Mayo? Well, no.
But, let’s celebrate the “arriba!” spirit in all of us anyway!

Don’t forget the tequila!

Supreme Citrus Pollo Asado

1 1/2 lb. boneless skinless chicken breasts (about 4 breasts)
1/4 cup fresh orange juice
1/4 cup fresh grapefruit juice
1/4 cup fresh lime juice
2 Tbs. fresh lemon juice
1/2 cup olive oil
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. sea salt
1 tsp. ground black pepper
1 tsp. Mexican oregano
1 oz. achiote paste (or 2 tsp. smoked paprika + 1 tsp. white vinegar, made into a paste)

1 cup sugar snap peas
1 cup carrots, sliced on a diagonal
1/4 cup fresh cilantro, chopped

white rice, cooked

Heat oil in a skillet over medium-low heat. Add garlic, cumin, sea salt, pepper, oregano, and achiote paste (or paprika and vinegar) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled and cooked spice mixture, orange juice, grapefruit juice, lime juice, and lemon juice to a bowl and whisk to combine. Transfer to a heavy duty plastic bag. Add chicken. Seal bag, and massage to coat all surfaces of the chicken breasts with the citrus marinade. Transfer to refrigerator to allow the chicken to marinate for one to four hours.

Heat a Dutch oven (or large pan) to medium-high heat.
Pour the marinade and chicken into the hot skillet and sauté, stirring and flipping the chicken until fully cooked.

Remove the chicken from the skillet, reserving any liquid and marinade in the pan. Slice the chicken and return to the pan (adding more oil, if need be), along with the veggies, and sear until crispy and golden brown.

Serve piping hot over white rice and garnished with fresh cilantro and additional sea salt and pepper.

Use any leftover pollo asado for easy lunch-time burritos with cilantro and grated cheese!