Pollo Sabroso means delicious chicken in Spanish so I thought the name would be perfectly fitting for this flavorful chicken that everyone loves in my house.
Latin food has so much flavor because we like to use lots of seasoning and this chicken is no exception. A quick recipe for the broiler or grill; you can use thighs, legs, breast, wings, whatever you like. I usually let this marinate at least 20 minutes, but it's even better if you marinate it overnight.
I personally enjoy this with all visible fat trimmed off the chicken and a small piece of skin on top. If you wish to make this without the skin, the points will be lower.
Broiled or Grilled Pollo Sabroso
Servings: 6 • Serving Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g
- 6 medium chicken thighs
- 1 tbsp vinegar
- 2 tsp soy sauce
- 1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
- Adobo (in Spanish aisle)
- garlic powder
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 marinate at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad.