Pollo al Sabor de Buckaroo

Pollo al Sabor de Buckaroo
(Grilled Honduran-Style Chicken with Pepper Jam Glaze)

Serves: 4 | Prep Time: 30 min + 1 hr marinate | Cook Time: 30 min

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Ingredients:

4 bone-in chicken thighs, skin on

1/4 cup Rollicking Buckaroo Pepper Jam (melted)

2 tbsp olive oil

Juice of 2 oranges

Juice of 1 lime

4 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

1 small red onion, sliced

1 bell pepper (yellow or red), sliced

Warm tortillas or coconut rice, for serving

Chopped fresh cilantro and lime wedges for garnish

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Instructions:

Marinate the Chicken:
In a bowl, mix orange juice, lime juice, olive oil, garlic, cumin, paprika, oregano, salt, and pepper.
Add chicken and marinate for at least 1 hour (up to overnight).

Grill:
Preheat grill or stovetop grill pan. Remove chicken from marinade and grill over medium heat, skin side down first, about 6–7 minutes per side until cooked through.

Glaze:
In last 5 minutes, brush melted Pepper Jam over chicken, turning once to caramelize.

Sauté Veggies:
In a skillet, quickly sauté onion and bell pepper in a bit of olive oil until tender but vibrant.

Serve:
Plate chicken over coconut rice or with tortillas. Top with sautéed veggies, sprinkle cilantro, and serve with lime wedges.