You are going to love this easy citrus Pollo Asado recipe. It’s easy to make, has a tangy citrus marinade, and is a completely Paleo recipe.
This recipe makes enough for four servings and costs just $1.12 per serving. Therefore, the entire recipe costs about $4.49 to make.
Shred the Pollo Asado for tacos, serve it alongside Spanish rice, or eat them alone. Trust me; you will find a way to enjoy this chicken!
This chicken can only be described as mouthwatering! The delicious flavors of the citrus juices and spices come together to create flavorful, moist, and juicy chicken cutlets.
This is a perfect dish for Cinco de Mayo or any night during the week as it is easy to make. The chicken sits in the marinade for at least thirty minutes and can then be used as a sauce on top creating that famous red-orange color.
You can make tacos with this Pollo Asado Chicken, serve it over rice, quinoa, or a bed of lettuce. The possibilities are endless and the taste is phenomenal!
Ingredients You Need For Paleo Citrus Pollo Asado:
Chicken Breast—is low in fat and cooks fast. You can substitute chicken thighs, though cook time will be different. I like to butterfly the breast completely open, then finish off the cut to separate each piece to create thin cutlet-size pieces.
Orange juice—will add a nice orange flavor + sweetness.
Lemon juice—sourness and freshness.
Lime juice—because I like to go crazy with all of the citrus fruits.
Maple syrup—cuts the sharpness of the acids and adds additional sweetness.
Plus spices like garlic powder, chili powder, and cumin.
Approximate Cost of Ingredients:
RECIPE COST: $4.49
PRICE PER SERVING: $1.12
- 1.5 pounds chicken breasts – $2.98
- ⅓ cup orange juice – $0.12
- ⅓ cup lemon juice – $0.34
- ⅓ cup lime juice – $0.34
- 1 teaspoon chili powder – $0.03
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon cumin – $0.03
- 2 teaspoons pure maple syrup – $0.22
- ¼ cup fresh cilantro – $0.24
- 1 Tablespoon olive oil – $0.14
- ½ teaspoon kosher salt – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, add the chicken, orange juice, lemon and lime juices, seasonings, olive oil and salt to a large bowl. Cover each chicken piece well in the marinade.
- Cover the bowl and set it in the fridge for at least thirty minutes.
- Next, preheat a skillet to medium-high heat. Add a drizzle of olive oil and then cook each chicken piece for four to five minutes per side.
- Remove the chicken and then add the marinade to the skillet. Cook for three to five minutes until the sauce thickens.
- Finally, spoon the sauce over the chicken before serving.
- Add a jalapeno to the marinade if you want the sauce to be a little spicier.
- You can substitute ⅓ cup of pineapple juice for the pure maple syrup.
SERVE: You can keep the Pollo Asado out for about two hours before it needs to be stored and refrigerated.
STORE: Place the chicken in an airtight container and store for 3-5 days.
FREEZE: Place the cooled chicken in a freezer-safe container or Ziploc bag and freeze for 2-3 months.
THAW: Thaw overnight in the refrigerator or at room temperature for 2-4 hours.
REHEAT: Preheat the oven to 350 degrees F. Place a wire rack over a baking sheet and let the chicken come to room temperature while the oven pre-heats. Bake the chicken for 8-12 minutes or until heated through.
I am so excited to tell you. Once you have cooked each piece of chicken, add the marinade to the pan and cook on medium-low heat for about 3-5 minutes. Cook Long enough to kill any bacteria, and the sauce thickens slightly.
Yes, the chicken served alone is gluten-free. This dish is also Paleo-friendly and a great source of protein.
More Paleo Recipes:
- Paleo Pumpkin Bread
- Creamy Cucumber and Avocado Salad
- Roasted Carrot Fries
- Easy Baked Chicken and Zucchini
- Creamy Tomato and Carrot Soup
- Instant Pot Spaghetti Squash
- Almond Flour Pancakes
- Mediterranean Lamb Stew
- Baked Harissa Chicken Wings
- 1.5 pounds chicken breast butterflied and cut into thin cutlet pieces.
- ⅓ cup orange juice about 1 orange
- ⅓ cup lemon juice about 1 large lemon
- ⅓ cup lime juice about 2 juicy limes
- 1 tsp chili powder or smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp pure maple syrup
- ¼ cup fresh chopped cilantro
- 1 tbsp olive oil or avocado oil
- ½ tsp kosher salt not iodized
- 1 jalapeño chopped
- In a large bowl, add the chicken, orange juice, lemon juice, lime juice, chili powder, garlic powder, cumin, maple syrup, cilantro, olive oil, and salt. Use tongs to mix and flip each cutlet to ensure even distribution of the marinade.
- Cover the marinated chicken with a lid or saran wrap. Place it into the fridge for a minimum of 30 minutes and a maximum of 24 hours.
- When ready, preheat a nonstick skillet to medium-high heat. Add a drizzle of olive oil. Place each cutlet onto the pan. Cook for 4-5 minutes on each side.
- The internal temperature should 165°F and each side is golden brown with crispy edges.
- To use the marinade as a sauce, remove the chicken from the pan and add the marinade and cook over medium-low heat for 3-5 minutes or until the sauce slightly thickens.
- Eat alongside Spanish or Mexican rice or shred right before stuffing inside tortillas.