Servings: 4 people
Calories: 321kcal
Equipment
- 1 Pan
- 1 Large zippo Bag
Ingredients
- 6 (about 3.5 lbs.) boneless, skinless chicken thighs, trimmed of excess fat
- 2 large, dried guajillo peppers
- ½ cup yellow onion, chopped
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 1 lime juiced, plus extra for finishing
- 1 cup of no-pulp orange juice
- 3 TBL avocado oil
- 2 cloves garlic
- ½ TBL kosher salt
- 1.5 tsp. ground cumin
- 1.5 tsp. ground chipotle powder
Asado sauce:
- ½ cup water
- 2 tsp. cornstarch
- ¼ cup orange juice
- 1 TBL sugar
- 1 lime juiced
- ¼ tsp. red pepper flake
- 2 TBL of the chicken marinade
- 2 dashes each of garlic powder, onion powder & chipotle powder
- Pinch of kosher salt
- 2 cranks of cracked pepper
Instructions
- Boiling water should be used to soak the dried guajillo peppers for 20 to 30 minutes, or until they are very soft. 1 cup of orange juice, 1 lime juiced, avocado oil, garlic cloves, 12 TBL of kosher salt, cumin, and 1.5 tsp. of chipotle powder should all be combined in a blender. The guajillo peppers should be seeded and stemmed before being roughly chopped and added to a blender. All items should be pureed. The marinade should be set aside 2 TBL.
- Add the whole chicken thighs, marinade, diced onion, and chopped cilantro to a sizable Ziploc bag. Chicken should be marinated in the refrigerator for at least 8 hours or overnight. Seal the bag tightly.
- Start making the asado sauce once the chicken has fully marinated. Add all the asado sauce ingredients to a shakable container and shake vigorously. The asado sauce should be simmering in a small pot over medium heat. As soon as the sauce can adhere to the back of a spoon and has thickened and reduced, stir it regularly. Heat has been removed; set aside.
- Heat a cast-iron skillet (or an outside grill) to a high, intense temperature. Spread some canola oil on the skillet. Cook the chicken for 7-8 minutes on each side, or until it has a good, blackened crust and reaches 165 degrees inside. Smaller batches might be necessary; keep the pan from becoming overcrowded to ensure the formation of a scorched crust.
- When the chicken is done, take it off the fire, put it on a cutting board, and give it five minutes to rest before chopping. Chicken should be chopped into 14 inch chunks and added to a mixing dish. To get the required level of moistness, toss the chicken in the asado sauce. Add freshly squeezed lime juice and fresh cilantro to finish. Burritos, bowls, or tacos—serve however you choose!
Video
Notes
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 33g | Fat: 43g | Saturated Fat: 34g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 33g | Trans Fat: 21g | Cholesterol: 22mg | Sodium: 31mg | Potassium: 33mg | Fiber: 12g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 2221mg | Calcium: 1112mg | Iron: 2mg
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