Pollo Diablo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.4
- Total Fat: 14.8 g
- Cholesterol: 101.9 mg
- Sodium: 1,281.1 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.2 g
- Protein: 32.2 g
View full nutritional breakdown of Pollo Diablo calories by ingredient
Number of Servings: 4
Ingredients
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Marinade
3 Tbsp Extra-virgin olive oil
3 Tbsp fresh orange juice*
3 Tbsp fresh lemon juice
2 Tbsp finely chopped fresh rosemary**
1 Tbsp miced garlic
1 Tbsp crushed red pepper flakes
2 tsp kosher salt
1 whole chicken, 3 1/2 to 4 lbs***
*can use store bought orange juice
**dried rosemary works too. if using dried rosemary, reduce to 1 Tbsp
***any type of chicken you prefer will work
Directions
For marinade: In medim bowl whish together marinade ingredients.
Remove and discard neck, giblets, and any excess fat from chicken. Rinse chicken inside and out under cold water and pat dry with paper towels. Butterfly chicken by removing backbone and flattening it.
Place chicken in large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag over to distribute marinade, place in bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove chicken from bag and discard marinade. Grill, skin side up, over indirect high heat until internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thickest part of thigh, 45 mins to 1 hr. Juices should run clear and meat should no longer be pink at bone. Remove from grill and allow to rest for 5 minutes before cutting and serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KSTUARD.
Remove and discard neck, giblets, and any excess fat from chicken. Rinse chicken inside and out under cold water and pat dry with paper towels. Butterfly chicken by removing backbone and flattening it.
Place chicken in large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag over to distribute marinade, place in bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove chicken from bag and discard marinade. Grill, skin side up, over indirect high heat until internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thickest part of thigh, 45 mins to 1 hr. Juices should run clear and meat should no longer be pink at bone. Remove from grill and allow to rest for 5 minutes before cutting and serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KSTUARD.