Jack learns how to make a mouthwatering Mexican orange ancho chile marinated chicken that he fires up on the grill. Super easy and incredibly delicious, this dish will have you begging for more! Serve it with your favorite sauce. I recommend my tomatillo salsa (see video:
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POLLO AL CARBON – Ingredients
1 ½ – 2 pounds of boneless skinless chicken thighs
2 large oranges
2 large juicy limes
1 medium sweet onion
7 cloves garlic
2 tablespoons of olive or vegetable oil 1 tablespoon of ancho chili powder
2 ½ teaspoons ground cumin
1 ½ teaspoons Mexican oregano
2 teaspoons kosher salt
1 ½ teaspoons ground pepper
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