Broiled or Grilled Pollo Sabroso
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 • Points +: 4 pts • Smart Points: 9
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g
Ingredients:
- 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
- oregano
Directions:
Season chicken with vinegar and soy sauce. Add sazon, 1 teaspoon 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.
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I'm obsessed with all of your recipes and this is my favorite GO TO recipe. I just LOVE everything you make. It's good and healthy and has SOOOO MUCH FLAVOR!! All of your recipes are so easy to follow and so tasty. I haven't made one thing (out of a ton of recipes) that I didn't like. Thanks for sharing your talent. My husband appreciates it as well 🙂
What temperature to i put the oven on (to broil) & for how much time? Thanks!
I made this tonight and eating right now , best chicken I ever made 🙂 thank you so muchhh for all your fantastic recipes 🙂
This was delicious! My broiler doesn't work and I don't have a grill, so I used my George Foreman grill to cook this up. I had to finish cooking it in the oven to keep it from burning on the grill.
I don't have soy sauce. Is it ok without?
I bought the sazon and adobo for the arroz con pollo last week so I am glad that it looks I will be able to find a lot of recipes here that I can use them for 🙂
This is one of my favorite recipes! So simple and so easy! Definitely making this tonight! I am going to try and use chicken breasts and see how it comes out! Love your stuff!
Delicious!
I made this tonight. I grilled it and used boneless and skinless thighs – was great and really juicy. I made it with the fiesta lime rice – really good together. I will say that I have never used adobo before and was surprised at how sticky and oily it is at the same time! I was unclear about how much to use – I used a couple (2 or 3) tablespoons. seems like it was enough. I did use a little extra vinegar and soy sauce as after putting the adobo the chicken seemed so sticky. it came out really good and I will definitely make it again!
I am confused how this is only 4 points plus per a serving as one 3oz chicken thigh with skin and bone is 6 points plus on the WW website??
This chicken is fantastic! I added a little hot sauce before I broiled it. I made it with the roasted broccoli with garlic. I just took out another package of chicken to make it again tomorrow.
Wow!!! Great chicken recipe!!! My husband loved it!!! This chicken is certainly muy sabroso. Once again, thank you for another fantastic recipe.
Making this tonight with baked rice & peas which is currently in oven. I've lost 13 pounds since January cooking from your website. Thank you!!!!
Might want to check the Smartpoints conversion on this. Unless all of the fat is saturated, it is 4 points, not 9
I have been living on your recipes for years! Love! Why is one thigh 9 SP? Was it 6 oz raw?
We made this last night with the Mexican adobo sauce (we're in the middle of California, it's hard to find anything outside of Mexican ingredients) and it was amazing. Everyone loved it! So, now you know the Mexican version works great too 🙂
How much is a “generous amount” of adobo? A tablespoon? A quarter cup? I don’t want to over or underdo it. Thanks!
1 teaspoon
IS this something I could let marinate over night?
I LOVE Your recipes!! Every one I have tried has been amazing. I have lost 30 pounds using them since March. 😀
Thank you so much!
Yes, I’ve actually marinated mine up to a couple days before cooking
I’ve made this recipe a million times and my whole family loves it. I was going to make a big batch for a group gathering, but I have a few people that aren’t brave enough to do chicken thighs. Gina, have you tired this with any other meat? Pork? Salmon? Thanks ahead of time!
The seasoned chicken freezes well, ready to thaw and cook as needed. When I find chicken on sale for a good price, I’ll seasons a bunch of it up and freeze it. This recipe stays in regular rotation at my house. I love all of your recipes, but this and the salsa are my all-time favorites!
Hi Gina
Would you mind updating this recipe with the quantities for garlic powder and oregano? I made this tonight with chicken breasts and it was good but didn’t look saucy like your picture. I used balsamic vinegar – is that what you use? Also I used homemade sazon from your recipe that I made a while ago so maybe it wasn’t fresh enough. It was still delicious like all of your recipes but I was missing the color. Getting ready,to order sazon on line now so I can make it again soon.
I make this all the time. Use distilled white vinegar. It’s actually not saucy at all, but should have crisp skin.
I love this receipe!!! I wish I could automatically upload all your receipes to the Weight Watchers app.
HELP! I cannot find Sazon or Adobo where I live and Amazon won’t/can’t ship to Canada. Any thoughts on what I could use as a substitute?
https://www.skinnytaste.com/homemade-sazon-seasoning-mix/ and https://www.skinnytaste.com/aarons-mexican-dry-adobo-seasoning/