This authentic Mexican dish transforms simple chicken pieces into a fragrant, flavorful meal using a powerful marinade of fresh oregano, garlic, and reduced chicken broth. The chicken is first poached gently to ensure tenderness and absorb the savory aromatics, then coated in a thick, pungent paste. Finally, it is grilled or broiled to achieve a lightly charred, crispy exterior while remaining juicy inside. Perfect for weeknight dinners or family gatherings, this pollo con oregano delivers rich, earthy flavors that pair beautifully with rice, beans, or warm tortillas. It&# 226;ÂÂs a straightforward recipe that highlights the quality of fresh herbs and aromatic spices.
Grilled Chicken With Oregano – Pollo Con Oregano
Description
This authentic Mexican dish transforms simple chicken pieces into a fragrant, flavorful meal using a powerful marinade of fresh oregano, garlic, and reduced chicken broth. The chicken is first poached gently to ensure tenderness and absorb the savory aromatics, then coated in a thick, pungent paste. Finally, it is grilled or broiled to achieve a lightly charred, crispy exterior while remaining juicy inside. Perfect for weeknight dinners or family gatherings, this pollo con oregano delivers rich, earthy flavors that pair beautifully with rice, beans, or warm tortillas. It&# 226;ÂÂs a straightforward recipe that highlights the quality of fresh herbs and aromatic spices.Ingredients
Directions
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Place the chicken pieces in a single layer in a large sauté pan or Dutch oven.
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Add 6 whole garlic cloves (reserved from the total 12), the sliced onion, and 1 cup of chicken broth to the pan.
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Cover the pan and cook over medium heat, turning the chicken pieces occasionally, until the broth has completely reduced and the chicken is tender, about 25 minutes.
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While the chicken cooks, mince the remaining 6 garlic cloves.
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In a mortar and pestle (or blender), crush the minced garlic with the crumbled oregano, 2 tablespoons of the remaining reduced broth, and salt to form a rough, thick paste.
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Remove the chicken from the pan and spread the garlic-oregano paste evenly over all pieces, ensuring they are well-coated.
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Return the coated chicken to the pan, cover, and let it sit for 2 hours to allow the flavors to penetrate the meat.
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Preheat your grill or broiler to high heat.
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Grill or broil the chicken pieces lightly, brushing occasionally with melted chicken fat or oil, until the skin is lightly browned and crisp, taking care not to burn the garlic paste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 678.2kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 9.4g47%
- Cholesterol 252.5mg85%
- Sodium 232.7mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 76.6g154%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The 2-hour resting period is crucial for allowing the pungent garlic and oregano flavors to deeply infuse the chicken. Do not skip this step for best results.
If you do not have fresh oregano, you can use dried oregano, but use only 1 tablespoon instead of 1/4 cup, and add it directly to the paste without crumbing.
Melted chicken fat (schmaltz) adds authentic flavor and helps crisp the skin, but olive oil or vegetable oil works well as a substitute.
Serve with warm tortillas, Mexican rice, and refried beans for a complete traditional meal.
