Mexican Lime Cilantro Chicken (Pollo Adobado a la Lima)

This is a popular dish seen often during the blistering hot summer of Mexico. The orange and lime marinade gives the chicken a nice fresh flavor and helps keep it tender and juicy while roasting or grilling.

Citrus Chicken


* 1 big chicken, divided in four quarters
* 1 tablespoon paprika
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 orange, pressed for its juice and zest grated
* 4 limes, pressed for their juice
* Pinch of sugar
* 5-6 cloves of garlic, pressed
* 1 bunch fresh cilantro, coarsely chopped
* few more cilantro leaves left intact, to decorate
* 3 tablespoons olive oil
* 1/2 cup (100 ml.) mexican beer (optional)
* Salt and pepper


1) the day before, place chicken in a non metallic bowl. Mix all the other ingredients in a bowl and fry this seasoning for one or two minutes.

2) Pour two thirds of this marinade over the chicken parts, mixing them so that they are uniformly coated. Cover the spiced chicken and let it marinate in the refrigerator overnight. Reserve the other third of the marinade separately.

3) The next day, preheat the oven grill to 350 ˚F (175 ˚C). Remove the chicken quarters from the marinade and pat dry with paper towels.

4) Place the chicken pieces on a baking dish; press them with a spatula.

5) Make it roast for 25 to 30 minutes, flipping them once during the process. Roast until chicken is tender and completely cooked. You can also roast the chicken on the grill. Rub it reserved marinade from time to time, except not during the last minutes of cooking.

Garnish the chicken with cilantro sprigs and serve with lime quarters and a tomato salad, some rice and mexican beans...

mexican recipes
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