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Pollo Asado Recipe
Experience authentic Mexican flavor with our easy Pollo Asado Recipe – marinate, roast, and savor this keto-friendly chicken delight.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Dom Lorenzo📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- pan
- cutting board
📝 Preparation Steps
1
In a large bowl, mix together olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.
annatto powder (or achiote powder)1 tablespooncumin powder1 tablespoondried oregano1 tablespoonpaprika1 teaspoonsea salt1 teaspoon
2
Put the chicken in the bowl and massage the marinade thoroughly all over.
3
Securely cover the bowl using cling wrap and refrigerate for a minimum of ⏱️ 4 hours.
4
After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.
5
Position the chicken skin-side up on a roasting rack placed over a baking sheet.
6
Lightly drizzle the chicken with around a tablespoon of olive oil.
7
Start roasting in a preheated oven at 435°F (220°C) for the first ⏱️ 15 minutes.
8
Adjust the oven setting to 350°F (175°C) and keep roasting for an additional ⏱️ 45 minutes. During this period, baste the chicken using the juices from the pan every ⏱️ 15 minutes.
9
The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about ⏱️ 10 minutes before slicing.
Nutrition Facts
calories
319 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
411 mg
protein Content
21 g
trans Fat Content
0.1 g
cholesterol Content
82 mg
carbohydrate Content
4 g
saturated Fat Content
6 g
unsaturated Fat Content
17 g
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