Easy Pollo Asado Recipe (Chipotle Copycat)
Authentic Mexican grilled chicken with smoky chipotle marinade. Tender, juicy chicken thighs packed with citrusy, spicy flavors perfect for tacos, burrito bowls, or meal prep.
Ingredients
- For the Chicken:
- 3 pounds boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
- 2 teaspoons olive oil
- 4-5 tablespoons water for pan frying cooking method, optional
- For the Marinade:
- 1 can 7 oz chipotle peppers in adobo sauce
- 4 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- ½ cup fresh cilantro
- 6 garlic cloves
- 1 medium onion quartered
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander optional
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Marinade:
- Add all marinade ingredients to a food processor or blender: chipotle peppers in adobo sauce, lime juice, orange juice, cilantro, garlic cloves, quartered onion, cumin, oregano, coriander, smoked paprika, salt, and pepper.
- Blend until completely smooth, about 60 seconds. The marinade should be thick but pourable with a red-orange color.
- Marinate the Chicken:
- Place chicken thighs in a large zip-top bag or glass container.
- Pour marinade over chicken and massage gently to ensure even coating.
- Marinate in refrigerator for at least 30 minutes, or overnight for best results.
- Cooking Method 1 - Grilling (Recommended):
- Preheat grill to medium-high heat (350°F-400°F). Clean and oil grates.
- Remove chicken from marinade, letting excess drip off. Reserve some marinade for basting.
- Grill chicken for 6-8 minutes per side, looking for char marks before flipping.
- Baste occasionally with reserved marinade. Cook until internal temperature reaches 165°F.
- Cooking Method 2 - Pan-Searing:
- Heat cast-iron skillet over medium-high heat with olive oil.
- Add chicken with about half the marinade to prevent sticking.
- Cook 5 minutes, flip, and cook another 3-5 minutes until internal temperature reaches 165°F.
- Add splash of water if pan gets too dry. Let marinade caramelize.
- Cooking Method 3 - Air Fryer:
- Preheat air fryer to 400°F. Lightly oil basket.
- Add chicken to basket and cook 8 minutes.
- Flip chicken and cook additional 6-7 minutes until internal temperature reaches 165°F.
- Finish and Serve:
- Let chicken rest 5 minutes after cooking to redistribute juices.
- Slice against the grain for most tender pieces.
- Serve immediately or use for meal prep.
Notes
Chicken Choice: Boneless skinless chicken thighs stay juicier than breasts and are ideal for this recipe. If using chicken breasts, slice in half lengthwise for even cooking and reduce cook time by 2-3 minutes per side.
Marinating Time: Minimum 30 minutes, but overnight marinating produces the best flavor. Don't exceed 24 hours as acids can break down meat texture.
Spice Level: This recipe has moderate heat. For less spice, use half the can of chipotle peppers. For more heat, add extra peppers or cayenne.
Storage: Cooked chicken keeps in refrigerator up to 5 days. Freeze cooked chicken up to 6 months or freeze marinated raw chicken up to 6 months.
Leftover Marinade: Strain and simmer leftover marinade for 3-4 minutes to use as sauce. Never reuse marinade that touched raw chicken without cooking first.
Serving Suggestions: Perfect for burrito bowls with cilantro lime rice and black beans, tacos with corn tortillas, or sliced over salads.
Marinating Time: Minimum 30 minutes, but overnight marinating produces the best flavor. Don't exceed 24 hours as acids can break down meat texture.
Spice Level: This recipe has moderate heat. For less spice, use half the can of chipotle peppers. For more heat, add extra peppers or cayenne.
Storage: Cooked chicken keeps in refrigerator up to 5 days. Freeze cooked chicken up to 6 months or freeze marinated raw chicken up to 6 months.
Leftover Marinade: Strain and simmer leftover marinade for 3-4 minutes to use as sauce. Never reuse marinade that touched raw chicken without cooking first.
Serving Suggestions: Perfect for burrito bowls with cilantro lime rice and black beans, tacos with corn tortillas, or sliced over salads.
