Chipotle Pollo Asado
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
4
-
Calories
421 kcal
-
Course
Main Course
-
Cuisine
American
Chipotle Pollo Asado
Description
Chipotle Pollo Asado combines chicken thighs with a marinade made from olive oil, orange juice, lime juice, minced garlic, chipotle peppers in adobo sauce, and a blend of spices including adobo seasoning, cumin, coriander, onion powder, smoked paprika, and black pepper. The chicken soaks in these flavors for at least four hours, allowing the smoky chipotle and citrus components to permeate the meat.
The cooking method involves grilling the marinated chicken at high heat, which chars the exterior and seals in juices, resulting in tender, flavorful meat. Using a meat thermometer ensures the internal temperature reaches 165°F for safe consumption. The marinade’s combination offers smoky heat moderated by the bright citrus juices, creating a balanced profile.
This pollo asado works well as a barbecue entree served alongside grilled vegetables or rice. It can also be sliced for use in tacos, burritos, or salads, making it versatile for different meal types and occasions.
When using bone-in thighs or quarters, adjust cooking times accordingly. If grilling outdoors isn’t an option, a grill pan or cast-iron skillet over medium-high heat provides a suitable alternative.
Ingredients
- 2 pounds chicken thigh boneless skinless, about 8 medium
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 Tablespoons lime fresh juice, juice of 1 lime
- 1 tablespoon garlic minced, about 3 cloves
- 2 Tablespoons chipotle pepper in adobo sauce canned
- 2 teaspoons adobo seasoning
- 2 teaspoons cumin ground
- 2 teaspoons Coriander
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper ground
Instructions
- In a medium bowl, whisk together the marinade; include the olive oil, orange juice, lime juice, garlic, chipotle peppers in adobo sauce (include whole peppers and adobo sauce), adobo seasoning, cumin, coriander, onion powder, paprika and pepper.
- Place the chicken thighs in a shallow baking dish or resealable plastic bag. Pour the marinade over the chicken, turning over to ensure all sides are well coated with the marinade. Cover the dish with plastic wrap or seal the zip-loc bag.
- Refrigerate the marinated chicken for at least four hours, or up to twenty-four hours.
- When ready to cook, preheat your gas or charcoal grill to 400-425 degrees. Oil the grates with olive oil to help ensure the chicken does not stick when turned.
- Place the chicken on the hot grates and cook for 4-5 minutes per side.
- To ensure the chicken is done, use an instant read digital meat thermometer. Chicken should be at 165 degrees.
- When done cooking, remove from grill and let the chicken thighs rest for 5-10 minutes before slicing and serving.
Notes
- Cooking times differ when using bone-in chicken: cook bone-in thighs 7-8 minutes per side, bone-in quarters 10-12 minutes per side, until internal temperature reaches 165-170°F.
- If an outdoor grill is unavailable, use an indoor grill pan or cast-iron skillet over medium-high heat with similar cook times.
- Ensure to preheat the grill and oil grates to prevent sticking and achieve good sear marks.
- Let the chicken rest after grilling to allow juices to redistribute for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 45g | 90% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 207mg | 9% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
