Pierna Loca Pollo Asado

Pollo asado: Flavorful, easy-to-make, and worth it! With La Carreta’s pierna loca, or chicken leg quarters, and this simple little recipe you’ll be well on your way to a satisfying meal you’ll want to return to time and time again.

First thing’s first: Let’s get our ingredients together!

INGREDIENTS

• 2 1/2 Pounds of Pierna Loca

• 1/2 Cup of Olive Oil

• 1 Orange

• 2 Limes

• 2 Tablespoons of White Wine Vinegar

• 6 Cloves of Garlic

• 1 Tablespoon of Sazon

• 1 Tablespoon of Achiote Powder

• 1 Tablespoon of Paprika

• 1 Tablespoon of Oregano

• 1 Teaspoon of Cumin

• 1 Teaspoon of Red Pepper Flakes

• Salt and Pepper (To Taste)

• Fresh Cilantro and Lime Wedges for Garnish

PREPARATION

Step 1. Let’s get our marinade together! Mix your 1/2 cup of olive oil, orange juice, lime juice, white wine vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes, salt, and pepper in a large sealable bag.

Step 2. Preheat your oven to 450º F and get out your cast iron skillet.

Step 3. Place the chicken quarters inside of the sealable bag and place in your refrigerator for at least one hour (if you would like it to soak for longer, that is up to you).

Step 4. Place your marinated chicken into your cast iron skillet and then place the skillet in your oven to bake for 30 minutes, or until the chicken has cooked through. If you’d like a nice char on the skin be sure to turn the broiler on. Baste the chicken throughout.

Step 5. Plate, garnish, and enjoy!