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Nutrition Facts
Serving Size 134 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 670 mg 28%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 26 g
Vitamin A 4% Iron 6%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pollo Borracho
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 garlic, cloves
1 cup(s) Mexican beer
1/3 cup(s) Pure Olive Oil
1 Tsp ground cumin
1 Tsp lime, zested and juiced
1 Tbsp Texas honey
1 jalapeño pepper
1 bunch cilantro
2 1/2 Lb H‑E‑B Chicken Thighs
1 Tsp salt
1 Tsp Adams Reserve Table Grind Black Pepper
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Instructions

1
Combine all ingredients into a food processor or blender except for the chicken thighs.
2
Place both the chicken and marinade in a zip top bag or baking dish and refrigerate for 6 hours.
3
Preheat grill to medium flame.
4
Remove chicken from refrigerator and shake off any excess marinade. Season with salt and pepper.
5
Grill chicken for 7 minutes, then flip and cook the chicken for an additional 7 minutes.
6
Cook until internal temperature reaches 165°F.
7
Remove from grill and allow chicken to rest for approximately 10 minutes. Then cut and serve.

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