Chipotle-Style Pollo Asado
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.
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.