Guest Post by Thao Melendez @ One of 365
One thing I really start missing about summer time, during these cold months, is grilled food. I decided to wait a few more weeks before dusting off the grill because Northern Virginia weather is varying from 70 degrees to 40 degrees on a daily basis. To satisfy my cravings for grilled citrus chicken, I adapted a Pollo Asado recipe from Ree Drummond (aka the Pioneer Woman). I chose to pair my chicken taco with pico de gallo, avocado, corn and salsa verde. You can go any way with this dish (beans, sour cream, cheese and so on).
1/2 cup Olive Oil
1 TBS Cumin
1 TBS Chili Powder
1 TSP Salt, 1 TSP Pepper
4 cloves garlic, chopped
2 onions, quartered
6-8 Chicken Legs
Start by juicing two oranges, three limes, and two lemons. Save the fruit to throw in with the chicken while it marinades. To the juice mixture, add 1/2 cup olive oil, four coarsely chopped garlic gloves, 1 TBS Chili Powder, 1 TBS Cumin, 1 TSP Salt and 1 TSP Pepper. Stir together.
Place six chicken legs into a bag. Add two onions (peeled and quartered). Pour marinade over chicken and onions, mix well. Add the fruits from the marinade, and give it another good mix. Refrigerate for at least a two hours.
Turn the oven on broil and place rack 5-6 inches from the top. Arrange chicken and broil for 12 minutes. Turn the chicken, brush with marinade, broil for additional 13 minutes, or until juice runs clear.
Serve whole or off the bone with warm tortillas and whatever topping or sides your heart desires. Enjoy!
Be sure to check out Thao's blog for more great recipes!
Hi! my name is Andrea and I'm a not-so-average Northern Virginia blogger, mom, and transplant from the Midwest. I host Girls Night Out events, meet ups, and write about events and my adventures in the DC area. I love to travel, brunch, and drink wine with my neighbors! I'm known to live on the wild side and order Venti iced double shots at 5pm.
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