Broiled or Grilled Pollo Sabroso

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Broiled or Grilled Pollo Sabroso

Juicy, Flavor-Packed Chicken Thighs with Latin Flair

Prep Time: 5 minutes
Cook Time: 20–30 minutes
Total Time: 25–35 minutes
Yield: 6 servings (1 chicken thigh per serving)
Cuisine: Latin-American inspired
Course: Dinner

Pollo Sabroso means “delicious chicken” in Spanish, and this dish lives up to its name. These marinated chicken thighs are bursting with bold, savory flavor thanks to a vibrant blend of spices, vinegar, and soy sauce. Whether broiled or grilled, the result is juicy, aromatic chicken with crispy skin and tender meat—perfect for pairing with rice, beans, or a crisp salad.

Ingredients

  • 6 medium bone-in, skin-on chicken thighs
  • 1 tablespoon vinegar (white or apple cider vinegar)
  • 2 teaspoons soy sauce (or coconut aminos for Whole30)
  • 1 packet Sazón with achiote (such as Badia or Goya, or use ½ tablespoon homemade Sazón mix)
  • 1 teaspoon Adobo seasoning (preferably without pepper)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano

Instructions

  1. Marinate the Chicken
    Place the chicken thighs in a large bowl. Add the vinegar and soy sauce, mixing gently to coat the chicken.
    Sprinkle in the Sazón, adobo, garlic powder, and oregano. Stir everything together until the chicken is well coated. (Tip: use a spoon or gloves—Sazón can stain your hands orange!)
    Let the chicken marinate while the grill or broiler heats up—at least 10–15 minutes for quick flavor, or refrigerate up to 2 hours for deeper infusion.
  2. Preheat and Cook
    Preheat your grill to low-medium heat or set your oven broiler to high.

    • Grill Method: Place chicken skin-side down on the grill. Cook slowly for 25–30 minutes, turning occasionally to avoid burning, until the skin is crispy and the meat is cooked through (internal temp: 165°F or 74°C).
    • Broiler Method: Arrange chicken thighs on a foil-lined baking sheet. Broil about 5–6 inches from the flame for 25–30 minutes, flipping once halfway, until skin is golden and crisp and juices run clear.
  3. Serve and Enjoy
    Let the chicken rest for 5 minutes. Serve with fluffy white or yellow rice, black beans, and a fresh salad or sautéed vegetables for a complete meal.

Tips for Success

  • Skin-on thighs are essential for a crisp texture and flavor depth—avoid removing the skin before cooking.
  • For maximum flavor, let the chicken marinate longer, up to overnight in the refrigerator.
  • Add a splash of lime juice or fresh cilantro before serving for a zesty finish.

Nutrition Information (per serving)

  • Calories: 181 kcal
  • Protein: 29.5 g
  • Carbohydrates: 0.5 g
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 140 mg
  • Sodium: 383.5 mg

Make this once and you’ll understand why it’s called Pollo Sabroso! It’s simple, fast, and unbelievably tasty—ideal for busy weeknights or weekend barbecues.

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