CHIPOTLE-STYLE POLLO ASADO

Tired of the same old chicken routine? Craving that smoky, zesty, and unbelievably flavorful chicken you get at Chipotle? Well, my friend, prepare to have your taste buds blown away because we’re about to embark on a culinary adventure to create *the* most Irresistible Pollo Asado (Chipotle Copycat) – Flavor Fiesta! This recipe is easier than you think and delivers restaurant-quality results right in your own kitchen. Get ready for a fiesta in your mouth!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create this flavor explosion. Don’t be intimidated by the list; most of these are pantry staples!

For the Pollo Asado Marinade:

• 2 lbs Boneless, Skinless Chicken Thighs: Cut into 1-inch pieces (or breasts if you prefer, but thighs are juicier!)
• 3-4 Chipotle Peppers in Adobo Sauce: Plus 2 tablespoons of the adobo sauce (adjust to your spice preference!)
• 1/2 cup Orange Juice: Freshly squeezed is best!
• 1/4 cup Lime Juice: Freshly squeezed, of course!
• 1/4 cup Olive Oil: Extra virgin for the best flavor.
• 1 medium White Onion: Roughly chopped.
• 4 cloves Garlic: Minced.
• 1 tablespoon Apple Cider Vinegar: Adds a nice tang.
• 1 teaspoon Dried Oregano: Mexican oregano is even better!
• 1 teaspoon Cumin: Ground.
• 1/2 teaspoon Black Pepper: Freshly ground.
• 1/2 teaspoon Salt: Or to taste.
• 1/4 teaspoon Ground Coriander: Optional, but adds a lovely depth.

For Cooking:

• Olive Oil: For grilling or pan-frying.
• Optional Toppings: Cilantro, chopped onion, salsa, guacamole, lime wedges.

Unlock the Secrets to Authentic Flavor: Let’s Talk Chipotle Peppers

The heart and soul of Pollo Asado lies in those glorious chipotle peppers in adobo sauce. But what exactly *are* they? Chipotle peppers are simply smoked and dried jalapeños, rehydrated and canned in a tangy, slightly sweet adobo sauce. They bring a smoky depth and a pleasant heat that’s essential to this recipe. Don’t be afraid of them! You can always start with fewer peppers and add more to taste.

The Magic of Marinating: Your Ticket to Chicken Paradise

Marinating is where the magic happens! The longer you marinate the chicken, the more intense and delicious the flavor will be. Aim for at least 30 minutes, but ideally, marinate for 2-4 hours, or even overnight in the fridge. Trust me, your patience will be richly rewarded.

Step-by-Step to a Flavor Fiesta: Making the Pollo Asado

Let’s get cooking! Here’s how to bring this irresistible Pollo Asado to life.

Making the Marinade:

1. In a blender or food processor, combine the chipotle peppers (with adobo sauce), orange juice, lime juice, olive oil, white onion, garlic, apple cider vinegar, oregano, cumin, black pepper, salt, and coriander (if using).
2. Blend until completely smooth. Taste and adjust seasonings as needed. If you want more heat, add another chipotle pepper.

Marinating the Chicken:

1. Place the chicken pieces in a bowl or a zip-top bag.
2. Pour the marinade over the chicken, ensuring that all pieces are well coated.
3. Massage the marinade into the chicken.
4. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight.

Cooking the Pollo Asado:

You have two fantastic options for cooking: grilling and pan-frying. Both deliver amazing results!

Grilling:

1. Preheat your grill to medium-high heat.
2. Lightly oil the grill grates to prevent sticking.
3. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 165°F (74°C).

Pan-Frying:

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Add the chicken to the skillet in a single layer (you may need to do this in batches).
4. Cook for 5-7 minutes per side, or until cooked through and slightly browned. The internal temperature should reach 165°F (74°C).

Serving Suggestions: Let’s Build a Masterpiece

Now for the fun part: serving! The possibilities are endless. This Pollo Asado is incredibly versatile.

• Burrito Bowls: Build your own bowls with rice, beans, corn salsa, guacamole, sour cream, and, of course, our star, the Pollo Asado!
• Tacos: Load up warm tortillas with Pollo Asado, cilantro, onion, and your favorite salsa.
• Salads: Add grilled or pan-fried Pollo Asado to a vibrant salad for a protein-packed and flavorful meal.
• Quesadillas: Melt cheese and Pollo Asado between tortillas for a quick and easy snack or lunch.

You can even use this flavorful chicken to make CHICKEN ENCHILADAS or Chipotle Ranch Grilled Chicken Burrito

Spice it Up (or Down): Adjusting the Heat to Your Preference

Not a fan of spicy food? No problem! Start with fewer chipotle peppers (1-2) and remove the seeds before blending. If you want to kick up the heat, add an extra pepper or two. Remember, you can always add more spice, but it’s harder to take it away!

Pro-Tips for Pollo Asado Perfection

• Don’t Overcook: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches 165°F (74°C) and remove it from the heat immediately.
• Let it Rest: After cooking, let the chicken rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful result.
• Char is Your Friend: A little bit of char adds a delicious smoky flavor. Don’t be afraid to let the chicken get slightly browned when grilling or pan-frying.
• Marinate Smartly: Always marinate chicken in the refrigerator to prevent bacterial growth.

This recipe also complements CHICKEN TACO SOUP and HATCH CHICKEN VERDE perfectly. You can even try this recipe with the zucchini from our TEX MEX ZUCCHINI CHICKEN!

Storage Savvy: Keeping Your Pollo Asado Fresh

Leftover Pollo Asado can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or skillet. You can also freeze cooked Pollo Asado for up to 2-3 months. Just be sure to thaw it completely before reheating.

Why This Recipe Rocks: It’s More Than Just Chicken

What I love most about this recipe is its versatility and incredible flavor. It’s not just a meal; it’s an experience. It’s the perfect base for so many dishes and it’s sure to become a family favorite. Plus, it’s much healthier and more affordable than ordering takeout! This also goes great with some Crock Pot Cilantro Lime Chicken!

Ready to Fiesta? Let’s Get Cooking!

So, there you have it! Your guide to creating the most irresistible Pollo Asado (Chipotle Copycat) – Flavor Fiesta! I know you’re going to love this recipe. It’s easy, delicious, and guaranteed to impress. Gather your ingredients, put on some music, and get ready to transform your kitchen into a flavor-packed fiesta! Enjoy!

Chipotle-Style Pollo Asado

Amelia Chen-Morrison

Bring the vibrant flavors of Chipotle’s Pollo Asado to your home kitchen with this easy-to-follow copycat recipe. Featuring juicy chicken marinated in a smoky and zesty chipotle pepper adobo sauce, this dish is perfect for tacos, burrito bowls, salads, and more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Equipment

• Blender or Food Processor
• Mixing bowl or zip-top bag
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Grill or large skillet
• Meat thermometer
• Tongs

Ingredients

  

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3-4 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce from the can
• ½ cup orange juice, freshly squeezed
• ¼ cup lime juice, freshly squeezed
• ¼ cup olive oil, extra virgin
• 1 medium white onion, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon cumin, ground
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon salt
• ¼ teaspoon ground coriander
• Olive oil, for grilling or pan-frying
• Optional toppings: Cilantro, chopped onion, salsa, guacamole, lime wedges, rice, beans, corn salsa, sour cream, tortillas

Instructions

 

• **Making the Marinade:** In a blender or food processor, combine the chipotle peppers (with adobo sauce), orange juice, lime juice, olive oil, white onion, garlic, apple cider vinegar, oregano, cumin, black pepper, salt, and coriander (if using).
• Blend until completely smooth. Taste and adjust seasonings as needed. If you want more heat, add another chipotle pepper.
• **Marinating the Chicken:** Place the chicken pieces in a bowl or a zip-top bag.
• Pour the marinade over the chicken, ensuring that all pieces are well coated.
• Massage the marinade into the chicken.
• Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight.
• **Grilling:** Preheat your grill to medium-high heat.
• Lightly oil the grill grates to prevent sticking.
• Remove the chicken from the marinade and discard the marinade.
• Grill the chicken for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
• **Pan-Frying:** Heat a tablespoon of olive oil in a large skillet over medium-high heat.
• Remove the chicken from the marinade and discard the marinade.
• Add the chicken to the skillet in a single layer (you may need to do this in batches).
• Cook for 5-7 minutes per side, or until cooked through and slightly browned. The internal temperature should reach 165°F (74°C).

Notes

For less spicy Pollo Asado, start with fewer chipotle peppers (1-2) and remove the seeds before blending. Always marinate chicken in the refrigerator to prevent bacterial growth. Let the cooked chicken rest for 5-10 minutes before slicing to retain juiciness. Leftover Pollo Asado can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.