H-E-B is helping you mix up your family’s weekly meal plans this year! You don’t have to go out to get delicious Pollo Asado for your next Taco Tuesday. Jess Pryles shows us how she uses H-E-B Natural Boneless Skinless Chicken Thighs and a simple marinade for this crispy and yummy main course.
Ingredients:
8 H-E-B Natural Boneless Skinless Chicken Thighs
2 cups orange juice
2 cups pineapple juice (or 4 cups of H-E-B Orange & Pineapple Juice)
1 tablespoon achiote paste
12 garlic cloves
2 teaspoons kosher salt
Mi Tienda Ready To Cook Corn Tortillas
5 jalapeno peppers
1 bunch bulb onions
Mi Tienda Mexican Rice
Instructions:
1.Compress the garlic cloves with the side of a knife to release the flavor.
2. Combine juice, achiote, salt and garlic gloves in a large bowl. Add chicken thighs, then cover with plastic wrap and refrigerate for 4-6 hours.
3. Heat a grill for medium cooking at 400°F, with a hot and cool zone to cook on.
4Lay the chicken on the hot side of the grill, flipping every minute to develop color. Once desired browning has been achieved, move the thighs to the cool side of the grill and close the lid to finish cooking. The entire cook should take about 20 minutes.
5. The chicken is ready when it measures 165°F internal temperature.
6. While the grill is still hot, char the jalapeno and the bulb onions, then warm the tortillas.
7. Serve the chicken along with the garnishes and Mexican rice.
