Chipotle pollo asado is boneless chicken thighs coated in a blended marinade of chipotles in adobo, fresh lime juice, orange juice, cilantro, garlic, cumin and smoked paprika, then seared in a cast iron skillet for 10 minutes. Thirty-five minutes, serves 4 at 306 calories.
Blending the marinade into a thick sauce and cooking the chicken in all of it at once is the step that keeps the meat from drying out. Most recipes tell you to shake off excess marinade before searing. This one pours it all in, so the chicken braises in the sauce as it sears and the liquid reduces into a glaze you drizzle over the finished plate.
Using chicken thighs instead of breasts is not optional if you want it to taste like the restaurant. Thighs have more fat and stay juicy through a hard sear, while breasts dry out and tighten. If you are in a time crunch, thighs do not even need to marinate overnight because they are already tender enough to absorb the flavour in the time it takes the skillet to heat up.
Chipotle Pollo Asado
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings20
minutes15
minutes306
kcalBoneless skinless chicken thighs coated in a blended chipotle adobo marinade with citrus juice, garlic and cilantro, then seared in a cast iron skillet until charred and 165F inside. Chopped and served over rice, in tacos, or in a burrito bowl.
Ingredients
- For the marinade:
7 oz chipotles in adobo sauce
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup fresh cilantro
3 garlic cloves
1/4 cup chopped onions
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
- For the chicken:
1 1/2 pounds boneless skinless chicken thighs
1 teaspoon olive oil
2 to 3 tablespoons water, optional
Directions
- Blend the marinade:Add all marinade ingredients to a blender or food processor. Blend until it forms a thick sauce.
- Coat the chicken:Toss the chicken thighs in the marinade until every piece is evenly coated. Marinating overnight is optional.
- Sear the chicken:Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken and all the sauce. Cook for 5 minutes, flip, and cook for another 3 to 5 minutes until the internal temperature reaches 165F. If the sauce dries out, add the optional water.
- Rest and serve:Remove from the pan, let it rest briefly, then chop into bite-sized pieces. Drizzle the leftover sauce from the skillet over the chicken.
FAQs
Can you use chicken breasts instead of thighs?
You can, but the texture will be drier. Breasts cook faster and tighten up more than thighs at high heat. If you use them, watch the temperature closely and pull them the moment they hit 165F.
How spicy is this?
Moderate. The chipotles in adobo bring a smoky heat that builds but does not burn. If spicy food is not your thing, you will notice it. Add cayenne if you want more heat.
Can you make this in an air fryer?
Yes. Coat the air fryer basket with olive oil, add the chicken, and cook at 400F for 8 minutes. Flip and cook for another 6 to 7 minutes until 165F inside. Bone-in thighs need 10 to 12 minutes per side.
What should you serve alongside pollo asado?
Cilantro lime rice and black beans for a burrito bowl is the classic pairing. Warm corn tortillas with fresh pico de gallo and guacamole turn it into tacos. Tortilla chips on the side for scooping up the extra sauce.
How do you store and reheat leftovers?
Fridge for 3 to 4 days tightly covered, freezer for up to 3 months. Reheat in a pan on the stove or in the air fryer at 350F until warm. The microwave works but the edges lose their char.
