Grilled Lemon Chicken — Chilean Pollo Asado al Limón Thighs

Versión en Español

Grilled lemon chicken, or pollo asado al limón, is chicken thighs marinated for at least 2 hours in a blended sauce of fresh lemon juice, garlic, chili sauce, oregano, and oil, then grilled skin side up over medium heat and basted with the marinade until crisp and cooked through. It takes 15 minutes of preparation and 30 minutes of cooking, and serves 4.

A different, flavorful way to cook chicken, simple and delicious, on the grill or in the oven.

How to Make Grilled Lemon Chicken?

Use the best chicken thighs you can find and marinate them in the lemon, garlic, chili, and olive oil sauce in the fridge, ideally for 4 to 8 hours. They are then grilled, or baked, and brushed with the reserved marinade for a deeper flavor.

Nutritional Information

Each serving of grilled lemon chicken contains approximately 350 kcal, 28 g of protein, 20 g of fat (5 g of saturated fat), 75 mg of cholesterol, 5 g of carbohydrates, 1 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Grilled Lemon Chicken Recipe

Preparation: 15 minutes (plus marinating)
Cooking: 30 minutes
Servings: 4

Ingredients

• 4 chicken thighs
• 100 ml (⅓ cup + 1 tablespoon) of chili sauce (optional)
• 6 lemons
• 4 garlic cloves
• 2 tablespoons of oil
• 1 tablespoon of oregano
• Fine salt
• Black pepper

Instructions

1. Squeeze all the lemons and pour the juice into a blender. Add the garlic, the chili sauce if using, the oregano, and the oil, and blend well. In a glass dish or medium bowl, rub the chicken pieces with the mixture.

2. Coat them evenly on all sides, cover with plastic wrap, and marinate in the fridge for at least 2 hours, ideally 4 to 8 hours. Light the grill to medium heat.

3. Season the thighs with salt and pepper and place them on the grill skin side up, reserving the marinade. Cook for 5 to 10 minutes until golden, then turn them and repeat.

4. Brush the pieces on both sides with the reserved marinade for a deeper flavor and keep grilling until the chicken is fully cooked and the skin is crisp and golden. Serve right away with Chilean salad, boiled potatoes, rice, or fries.

Additional Tips

Do not over marinate

Two hours is the minimum, 4 to 8 hours is ideal. Beyond 12 hours the lemon acid starts to cook the chicken and make it mealy.

Cook it through

Chicken must always be fully cooked, to at least 74°C (165°F) inside, because it can carry bacteria such as Salmonella and Campylobacter.

Pick your chili

Chilean ají amarillo cream or mild green chili paste work perfectly. For less heat, use a little red pepper paste.

Frequently Asked Questions (FAQs)

1. What is the minimum and maximum marinating time?

At least 2 hours for the flavor to penetrate, ideally 4 to 8 hours. Do not exceed 12 hours, since the lemon acid can start to cook the chicken and make it mealy.

2. Can I make this recipe in the oven instead of on the grill?

Yes. Preheat the oven to 200°C (392°F), place the thighs in a baking dish, and bake for 35 to 45 minutes or until they reach 74°C (165°F) inside, brushing with the marinade in the last 10 minutes.

3. How do I know the chicken is done without a thermometer?

Pierce the thickest part of the thigh near the bone. The juices should run clear; if they are pink or red, it needs more time.

4. Which chili works best for the sauce?

In Chile, ají amarillo cream or mild green chili paste are perfect. For less heat, use a little red pepper paste.

Why Chicken Must Be Fully Cooked

Chicken can carry bacteria such as E. coli, Salmonella, Campylobacter, and Listeria, so it must always be cooked through. Keeping it refrigerated until just before cooking also helps prevent bacterial growth.

Did You Know?

Lemon chicken is often traced to Chinese immigrant cooks in Canada, from where the dish spread around the world.

Recommended

• Traditional Chilean Salad Recipe
• Chilean Pollo al Jugo Recipe
• Chilean Arroz Chaufán Recipe
• Chilean French Fries in Lard Recipe