CHICKEN: Broiled or Grilled Pollo Sabroso
Seasoned chicken thighs marinated in vinegar, soy sauce, and spices, then cooked to perfection. Served with rice and salad.
Seasoned chicken thighs marinated in vinegar, soy sauce, and spices, then cooked to perfection. Served with rice and salad.
- Carbohydrate 3.70307949786112 g
- Cholesterol 0 mg
- Fat 0.0644724999616 g
- Fiber 0.569519989469411 g
- Protein 3.06134999596416 g
- Saturated Fat 0.011213999995776 g
- Serving Size 1 1 Serving (42g)
- Sodium 1341.76874785498 mg
- Sugar 3.13355950839171 g
- Trans Fat 0.016638499989248 g
- Calories 28 calories
Step-by-step
- Season chicken with vinegar and soy sauce.
- Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
- Let chicken marinade at least 20 minutes.
- Broil or grill on low until chicken is cooked through, careful not to burn.
- Enjoy with rice and salad
Acid-heavy marinades applied to poultry require precise management or the surface chars before the interior reaches a safe temperature. Sazon contains annatto, which burns readily at direct heat exceeding 375 degrees Fahrenheit, turning bitter long before the chicken thighs finish cooking. Maintaining a low grill or positioning the rack at least six inches beneath the broiler element prevents premature scorching.
Selecting Complementary Accompaniments
Chicken seasoned with soy sauce, vinegar, and heavy aromatics demands starchy accompaniments to absorb excess surface sodium. Plain white rice cooked without added salt provides a neutral base that offsets the concentrated seasoning of the meat. A crisp green salad dressed simply with fresh lime juice rather than heavy vinaigrette cuts through the rendered fat of the thighs without competing with the garlic and oregano notes.
Adjusting Quantities
Modifying this formulation for larger groups requires attention to the liquid ratios. Doubling the batch calls for maintaining the strict proportion of one tablespoon of vinegar to two teaspoons of soy sauce to avoid overpowering the poultry.
