Pollo al Carbon

4

skin-on, bone-in chicken breasts (3–4 lb.)

2

large oranges

3

limes, divided

2

medium onions, divided

7

garlic cloves, divided

2

Tbsp. vegetable oil or grapeseed oil, divided, plus more for grill

3

tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

1

Tbsp. ancho chile powder

2

tsp. ground cumin

1

tsp. dried Mexican oregano

1

tsp. freshly ground black pepper

1

lb. tomatillos

2

jalapeños or serrano chiles

¼

cup cilantro leaves with tender stems, plus more for serving
Tortillas (for serving)


Source : food

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