Pollo al mojo cubano con cítricos

Ingredientes

• 1/3 cup olive oil
• 1/2 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lime juice
• 5 cloves garlic, minced
• 1 shallot, diced
• 1 teaspoon orange zest
• 1 teaspoon lime zest
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 pounds boneless, skinless chicken thighs

Preparación

1. 1

   To prepare the marinade, place the olive oil, juices, garlic, shallots, zest, and spices into a blender.

2. 2

   Blend the marinade on high for 1 minute, until smooth.

3. 3

   Reserve ⅓ cup of the marinade and pour the remaining marinade over the chicken, moving the pieces around to fully coat them. Cover the chicken and refrigerate for a minimum of 2 hours.

4. 4

   Place a large frying pan over high heat. Spray the pan with cooking spray.

5. 5

   Place the chicken thighs in the pan, skin-side down, and cook for 5 minutes, or until nicely browned.

6. 6

   Turn the heat down to medium-high, flip the thighs, and continue to cook for 4 minutes, or until the chicken reaches an internal temperature of 165 F.

7. 7

   Turn off the heat, remove the chicken from the pan, and allow the thighs to rest for 5 minutes.

8. 8

   Garnish with orange slices, lime slices, and cilantro, if desired, and serve with the reserved marinade as a dipping sauce.