Pollo asado cubano auténtico (a la parrilla o al horno)

Ingredientes

• 1/3 cup neutral oil
• 3/4 cup sour orange juice (naranja agria)
• 4 cloves garlic (minced (or more if your heart desires!))
• 2 tablespoons complete seasoning
• 1 1/2 teaspoons annatto powder (for color)
• 1/2 teaspoon ground cumin
• Salt + pepper to taste
• 4 lbs bone-in, skin-on chicken thighs ((and/or chicken drumsticks))

Preparación

1. 1

   In a bowl, whisk together the oil, sour orange juice, garlic, complete seasoning, annatto, cumin, salt and pepper to taste. This is your marinade.

2. 2

   Into a resealable freezer bag, add the chicken pieces and pour in the marinade. Toss and massage the chicken pieces really well with the marinade. Place the resealable bag in the fridge to marinate for 2 hours or up to overnight.

3. 3

   Preheat the oven to 350ºF. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Set aside.

4. 4

   Place the chicken thighs on the rack about 1-2 inches apart.

5. 5

   Bake for 50-55 minutes or until a food thermometer reads 165°F internal temp in the thickest part of the chicken.

6. 6

   Broil on low for 5 minutes if you like that charred, golden brown skin on the chicken.

7. 7

   Remove the chicken from the oven. Serve with white rice, black beans, and/or sweet plantains. Enjoy!