Pollo Asado Recipe



– 2 pounds boneless, skinless chicken thighs (about 8 medium thighs) – 1/4 cup olive oil – 1/4 cup orange juice – 2 Tablespoons fresh lime juice (juice of 1 lime) – 1 tablespoon minced garlic (about 3 cloves) – 2 Tablespoons chipotle peppers in adobo sauce (canned) – 2 teaspoons Adobo seasoning – 2 teaspoons ground cumin – 2 teaspoons coriander – 2 teaspoon onion powder – 1 teaspoon smoked paprika – 1 teaspoon ground pepper


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

When done cooking, remove from grill and let the chicken thighs rest for 5-10 minutes before slicing and serving.

Check out a couple of our other dinner recipes below!