Mexican · Dinner
Yucatan-Style Grilled Chicken Thighs
Pollo Asado Platter Yucateco
Yucatecan grilled chicken thighs marinated in achiote, sour orange, garlic, and oregano, served with white rice, charred onion, pickled red onion, habanero salsa, and warm corn tortillas with avocado.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
32gFat
58gCarbs
8gSugar
6gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Whisk achiote paste with orange juice, lime juice, minced garlic, cumin, oregano, allspice, salt, pepper, and oil until smooth. Coat chicken thighs and rest 15 minutes. Combine pickled onion ingredients in a bowl, scrunch with fingers, set aside. Mix habanero salsa ingredients. Slice white onion into rings. Thinly slice red onion. Slice avocado.
2
Toast
Heat rice oil in a saucepan over medium 1 minute. Add rice, toast 2 minutes until pale golden. Add chicken stock and salt, bring to boil. Reduce to low, cover, cook 14 minutes until tender. Rest covered off heat.
3
Grill 1
Heat grill pan to medium-high 4 minutes until smoking. Toss white onion rings with oil and salt. Place marinated chicken skin-side-down on grill alongside onion rings. Grill 6 minutes until skin is deep red-brown with grill marks. Turn onion rings after 4 minutes.
4
Grill 2
Flip chicken, grill 9 minutes more until internal temperature reaches 75C at the bone and juices run clear. Onions should be charred and softened. Transfer chicken and onions to a plate and rest 4 minutes.
5
Char
Char corn tortillas over grill 20 seconds per side until warmed with light char marks.
6
Plate
Arrange rice on two plates with grilled chicken alongside. Top chicken with charred onion rings. Add avocado slices, pickled red onion, and habanero salsa around the chicken. Garnish with cilantro. Serve with tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) chicken thigh, bone-in and skin-on
- 4 tbsp achiote paste
- 240ml (1 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 6 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground allspice
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 4 tbsp neutral oil
- 1 white onion
- 120g (4.2 oz) white rice, raw
- 240ml (1 cup) chicken stock
- 120g (4.2 oz) red onion
- 1 habanero chile
- 120g (4.2 oz) avocado
- 4 corn tortillas, 6 inch
- 16g (small handful) fresh cilantro
- 1 lime