We’re bringing you this mouth-watering zesty Plant Pollo Asado marinade, for the perfect end to a sunny weekend! 🌞✨ Infused with fresh citrus, spices, and a hint of heat, it’s perfect for adding bold flavor to any dish.
4Serves
1 hrCook
10 minPrep
Serving Suggestion: Serve with Cilantro Lime Rice.
Ingredients
1 cup long-grain white rice
2 cups water
1 teaspoon sea salt
3 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon lime zest or to taste
Instructions
Bring the water to a boil in a medium saucepan. Add rice and salt to the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Combine chopped cilantro with lime juice and lime zest in a bowl. Add warm rice, toss and serve.
Make the marinade: Heat a medium skillet over medium. Add the garlic cloves and onion, and cook on one side until charred in spots, about 5 minutes. Flip and cook until charred on the opposite side, about 5 minutes more. Transfer to a blender.
Place the chiles in the same skillet and press down firmly until blistered and fragrant, about 1 minute. Flip and repeat on the other side. Add to the blender.
Turn off the heat under the skillet and immediately add the coriander and cumin. Swirl the pan until the spices are fragrant and the cumin sounds like it’s popping, 15 to 30 seconds. Transfer the spices to the blender, then add the grapefruit and lime juices, 1/2 tablespoon salt, annatto, oregano and paprika. Blend until smooth.
Add the marinade directly into the bag of Daring Plant chicken. Toss to coat and transfer to the fridge for at least 3 hours and up to 12 hours.
Using your hands, scrape off excess marinade. With a brush, coat the chicken with some neutral oil and season on all sides with salt. Place on a baking sheet and bring to stove.
Preheat grill pan on medium high heat. Reduce to medium and cook the plant chicken flipping the pieces every 2 minutes, for 8-10 minutes.
Transfer the Daring Plant Chicken to a platter and garnish with cilantro and lime wedges.
