The Best Easy Tangy Paleo Citrus Pollo Asado with sweet and sour thin-cut chicken breast marinated in orange juice, lemon, lime, and the perfect amount of seasoning. You are going to love this easy citrus PolloAsado recipe.
Shred them for tacos. Serve alongside Spanish rice, or eat them alone. Trust me, you will find a way to enjoy them.
Between making this delicious recipe, taking pictures for the blog, and eating. I have been listening to my favorite laid-back Turkish pop and upbeat Mexican pop. I’m sure you have never heard of Turkish pop. I recommended you do so. You are in for a treat!
Interestingly enough, I can barely understand what they say, though I like the beat. Edward Maya, a Romanian artist, is another musician I enjoy listening to.
Ingredients You Need For Paleo Citrus Pollo Asado.
I’m glad you asked :-).
Here are the essential ingredients.
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.
What Can I Do with the Leftover Citrus Pollo Asado Marinade?
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.
Ways to Eat Paleo Citrus Pollo Asado.
Shred the chicken and place them into a cozy taco shell.
Sweet and sour thin-cut chicken breast marinated in orange juice, lemon, lime, and the perfect amount of seasoning. Marinade is for every 1.5 pounds of chicken breast. Prep time does not include marinade time.
1.5 pounds chicken breast, butterflied and cut into thin cutlet pieces.
1/3 cup orange juice (about 1 orange)
1/3 cup lemon juice (about 1 large lemon)
1/3 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
1/4 cup fresh chopped cilantro
1 tbsp olive oil or avocado oil
1/2 tsp kosher salt (not iodized)
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.
Looking for spice? Add a Jalapeño.
Don’t have pure maple syrup? Use 1/3 cup pineapple juice.