This authentic Mexican-style pollo con organo features tender chicken pieces simmered in aromatic broth before being coated in a rich, garlicky oregano paste. The dish balances the earthy, slightly bitter notes of dried Mexican oregano with the pungent freshness of fresh garlic. The initial simmering step ensures the meat remains juicy and flavorful throughout, while the final grilling adds a beautiful char and smoky depth. It is a hearty, protein-packed meal that feels special yet is simple enough for a weeknight dinner. Serve with warm tortillas and fresh salsa for a complete feast that brings home-style comfort to your table.
Grilled Chicken With Oregano – Pollo Con Oreg
Description
This authentic Mexican-style pollo con organo features tender chicken pieces simmered in aromatic broth before being coated in a rich, garlicky oregano paste. The dish balances the earthy, slightly bitter notes of dried Mexican oregano with the pungent freshness of fresh garlic. The initial simmering step ensures the meat remains juicy and flavorful throughout, while the final grilling adds a beautiful char and smoky depth. It is a hearty, protein-packed meal that feels special yet is simple enough for a weeknight dinner. Serve with warm tortillas and fresh salsa for a complete feast that brings home-style comfort to your table.Ingredients
Directions
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Place the chicken pieces in a single layer in a large saut pan.
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Add the 2 whole garlic cloves, 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 reduced and the chicken is tender, about 25 minutes.
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Meanwhile, prepare the marinade by combining the 12 minced garlic cloves, crumbled oregano, 2 tablespoons of broth, and salt.
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Mash these ingredients in a mortar and pestle or blend briefly in a blender to form a rough paste.
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Remove the chicken from the pan and spread the garlic-oregano paste over the pieces, ensuring they are evenly coated.
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Return the coated chicken to the pan, cover, and let it sit to marinate for 2 hours.
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Preheat a grill or broiler.
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Grill or broil the chicken pieces, brushing lightly with melted chicken fat or oil if needed, until browned and heated through.
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
For best flavor, use dried Mexican or Oaxacan oregano, which has a more complex, slightly minty flavor compared to Mediterranean oregano.
If you do not have chicken fat, you can use olive oil or vegetable oil for brushing the chicken before grilling.
The 2-hour marinating time allows the flavors to penetrate the meat deeply. If short on time, you can reduce this to 30 minutes, but the flavor will be less intense.
Ensure the chicken is cooked to an internal temperature of 165F (74C) before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to prevent drying out.
