Pollo Asado Recipe
Pollo Asado is a flavorful Mexican-style grilled chicken marinated in a zesty blend of chipotle peppers, citrus juices, garlic, and spices. This versatile recipe offers grilling, pan-searing, or air frying options to cook tender, juicy chicken thighs or breasts with a smoky and tangy finish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 15-30 minutes (depending on method)
- Total Time: 30 minutes to 24 hours (including marinating time)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Chicken
- 3 pounds boneless skinless chicken thighs (or boneless skinless chicken breast sliced in half lengthwise)
- 2 tsp olive oil
- 4–5 tbsp water (optional for pan frying)
Marinade
- 1 can chipotle peppers in adobo sauce (7 oz can)
- 4 tbsp fresh lime juice
- 4 tbsp fresh orange juice
- 1/2 cup fresh cilantro
- 6 garlic cloves
- 1 medium onion (quartered)
- 1 tsp cumin
- 1 tbsp dried oregano
- 1 tsp ground coriander (optional)
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare the Marinade: Add chipotle peppers with adobo sauce, fresh lime juice, fresh orange juice, cilantro, garlic cloves, quartered onion, cumin, dried oregano, ground coriander (if using), smoked paprika, salt, and pepper into a blender, food processor, or a large bowl if using an immersion blender. Blend or purée until the sauce is smooth and well combined.
- Marinate the Chicken: Place the chicken thighs or breasts into a large airtight container or Ziploc bag. Pour the marinade over the chicken and mix thoroughly until all pieces are evenly coated. Seal and refrigerate for at least 15 to 30 minutes, but ideally marinate overnight up to 24 hours for maximum flavor.
- Grill the Chicken: Preheat your grill to high heat, about 350°F to 400°F. Lightly coat the grill grates with olive oil to prevent sticking. Place the marinated chicken on the grill. Cook for 15 to 30 minutes, flipping occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Pan-Sear the Chicken: Heat a skillet or grill pan over medium-high heat and add olive oil. Once hot, add the chicken pieces along with all the marinade sauce. Sear the chicken for 5 minutes on one side, then flip and cook for another 3 to 5 minutes, ensuring the chicken reaches an internal temperature of 165°F. If the sauce dries out during cooking, add a splash of water to keep it moist. After cooking, drizzle the remaining pan sauce over the chicken for extra flavor and juiciness.
- Air Fry the Chicken: Lightly coat the air fryer basket with olive oil. Place the marinated chicken in the basket in a single layer. Air fry at 400°F for 8 minutes, then open the fryer and flip the chicken pieces. Continue cooking for an additional 6 to 7 minutes or until the internal temperature reaches 165°F.
Notes
- Marinating the chicken overnight yields the best flavor, but a minimum of 15-30 minutes is acceptable.
- If using chicken breasts, slice them thinly to ensure even cooking and quicker marination.
- Adjust the heat level by adding more or fewer chipotle peppers in adobo sauce according to your spice tolerance.
- Keep an eye on the pan sauce during pan-searing to avoid burning; adding water helps maintain moisture.
- Use a meat thermometer to guarantee the chicken is safely cooked to 165°F internal temperature.
- Serve Pollo Asado with rice, tortillas, or fresh salads for a complete meal.
Keywords: Pollo Asado, Mexican grilled chicken, chipotle chicken, marinated chicken, grilled chicken thighs, air fryer chicken, pan-seared chicken
Find it online: https://chefmilacook.com/pollo-asado-recipe/
