Pollo Asado (Chipotle Copycat Recipe)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
322 kcal
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Course
Main Course
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Cuisine
Mexican
Pollo Asado (Chipotle Copycat Recipe)
Description
Pollo Asado (Chipotle Copycat Recipe) uses boneless chicken thighs marinated in a puréed mixture of chipotle peppers, fresh lime and orange juices, cilantro, garlic, onion, and seasonings including cumin, oregano, smoked paprika, salt, and pepper. The marinade imparts smoky heat and citrus tang while tenderizing the meat.
After marinating from 15 minutes to 24 hours, the chicken can be cooked on a preheated grill or pan-seared in olive oil, using the marinade as a basting sauce during cooking. Grilling develops a charred exterior and smoky flavor, while pan-searing helps keep the chicken moist by cooking it directly in the marinade.
The result is juicy, tender chicken with a complex flavor profile combining smoky chipotle, fresh herbs, and zesty citrus, suitable served with rice, vegetables, or in tacos.
Marinated chicken can be stored refrigerated for up to five days or frozen for six months. Reheating is best done gently in the microwave with moisture or in a pan with oil to prevent drying out.
Ingredients
- 3 pounds chicken thigh or boneless skinless chicken breast sliced in half lengthwise, boneless, skinless
- 2 teaspoon olive oil
- 4-5 tablespoon water (for pan frying cooking method, optional)
Marinade
- 1 can chipotle peppers in adobo sauce (7 oz can)
- 4 tablespoon lime juice fresh
- 4 tablespoon orange juice fresh
- ½ cup cilantro fresh
- 6 garlic cloves
- 1 medium onion quartered
- 1 teaspoon cumin
- 1 tablespoon oregano dried
- 1 teaspoon ground coriander (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Marinade
- Add all of the marinade ingredients to a blender, food processor, or a large bowl to purée with a handheld immersion blender. Blend the ingredients until evenly combined and the sauce is smooth.
- In a large air tight container or Ziploc bag add the chicken thighs and the marinade. Mix until the chicken is evenly coated in the marinade.
- Transfer to the fridge and let marinate for up to 24 hours (marinating overnight is ideal for the best flavor but not required, marinate a minimum 15 - 30 minutes).
Grilled Chicken
- Preheat grill to high, about 350°F-400°F. Coat the grill with olive oil.
- Grill the chicken for 15-30 minutes, flipping, and until the chicken reaches an internal temperature of 165°F.
Pan Seared Chicken
- Heat a skillet or grill pan on medium-high heat with olive oil.
- When hot, add the chicken along with all of the sauce/marinade. Searing the chicken in all of the sauce will keep it from drying out.
- Cook for 5 minutes and then flip and cook for an additional 3-5 minutes until the chicken reaches an internal temperature of 165°F.
- Once the chicken has cooked, drizzle the leftover sauce from the pan over the cooked chicken. This enhances flavor and keeps the chicken juicy. While the chicken is searing, if you notice the sauce is starting to dry out in the skillet add a splash of water.
Air Fryer Chicken
- Coat the air fryer basket with olive oil.
- Add the chicken to the air fryer basket.
- Air fry the chicken at 400°F for 8 minutes. Open the air fryer and flip the chicken. Cook for an additional 6-7 minutes or until the chicken reaches an internal temperature of 165°F.
Notes
- Marinate chicken at least 15-30 minutes; overnight yields best flavor.
- Store cooked or uncooked marinated chicken in airtight containers; refrigerated up to 5 days, frozen up to 6 months.
- Reheat gently using microwave with a splash of water or pan frying with oil to avoid drying.
- Chicken thighs recommended for juiciness; breast can be used but may be less moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 44g | 88% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1010mg | 42% |
| Potassium | 640mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2006IU | 40% |
| Vitamin C | 10mg | 11% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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