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Sliced Pollo Asado Chipotle copycat chicken on a wooden board with lime wedges and fresh cilantro

Pollo Asado (Chipotle Copycat Recipe)

This Pollo Asado is a Chipotle copycat recipe packed with smoky, citrusy flavor from a chipotle pepper marinade with fresh lime and orange juice. Tender, juicy chicken that can be grilled, pan-seared, or air-fried, ready in just 25 minutes of active cook time and perfect for tacos, burrito bowls, and meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 322
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless skinless chicken thighs or boneless skinless chicken breasts sliced in half lengthwise
  • 2 tsp olive oil for cooking
  • 4 tbsp water optional, for pan sear method if sauce dries out
  • 7 oz chipotle peppers in adobo sauce 1 full can
  • 4 tbsp fresh lime juice
  • 4 tbsp fresh orange juice fresh-squeezed preferred
  • 0.5 cup fresh cilantro
  • 6 garlic cloves
  • 1 medium onion quartered
  • 1 tsp cumin
  • 1 tbsp dried oregano Mexican oregano preferred
  • 1 tsp ground coriander optional
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Blender or food processor
  • Large airtight container or zip-lock bag
  • Grill, skillet, or air fryer
  • Instant-read thermometer

Method
 

  1. Add all marinade ingredients to a blender or food processor. Blend until completely smooth and deep red-orange in color.
  2. Place chicken in a large airtight container or zip-lock bag. Pour marinade over chicken and mix until every piece is evenly coated. Refrigerate for at least 15 to 30 minutes, or up to 24 hours for best flavor.
  3. GRILL METHOD: Preheat grill to 350 to 400 degrees F and coat grates with olive oil. Grill chicken for about 16 to 20 minutes, flipping halfway, until the outside has a deep char and internal temperature reaches 165 degrees F. Larger thighs may need a few extra minutes.
  4. PAN SEAR METHOD: Heat a skillet or grill pan over medium-high heat with olive oil. Add chicken along with all marinade sauce. Cook for 5 minutes, flip, and cook another 3 to 5 minutes until internal temperature reaches 165 degrees F. Add a splash of water if the sauce dries out. Drizzle pan sauce over chicken before serving.
  5. AIR FRYER METHOD: Coat air fryer basket with olive oil. Add marinated chicken in a single layer. Air fry at 400 degrees F for 8 minutes, flip, then cook another 6 to 7 minutes until internal temperature reaches 165 degrees F.
  6. Rest the chicken for 3 to 5 minutes before slicing to keep the juices locked inside.

Notes

Marinate overnight for maximum flavor. Use chicken thighs for meal prep as they stay moist when reheated. Do not marinate longer than 24 hours as citrus acids will break down the chicken texture. Total time of 25 minutes reflects active prep and cook time using the minimum 15-minute marinade.