Pollo Asado Recipe (Chipotle Copycat)
Updated May 21, 2025, Published Dec 09, 2022
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This Pollo Asado Recipe (Chipotle Copycat) results in super tender and juicy chicken marinated in a chipotle-based marinade with lime and orange juice. It is super easy to make (the marinade does all the work) and is packed with delicious flavors. It is the perfect meal for busy weeknights or a Mexican-themed dinner party.
Serve with my Mexican Fruit Salad.
Why This Recipe Stands Out
If you are a fan of Chipotle Mexican Grill, you will love this copycat recipe! Chipotle Mexican Grill added a tasty chicken dish to its menu, which is only available for a limited time. It’s a good thing you have this copycat recipe, and you can make it any time you want.
” This recipe is absolutely delicious and packed with flavor! So many options… Taco, burritos, rice bowls, salads. I plan to make a double batch moving forward, as my family of five, including three hungry preteen and teenagers devoured it!
– NICOLE
Honestly, I like this copycat version better than the original, just like our Chipotle Copycat Hot Salsa. Let’s see what you think!
Table of Contents
Simple Ingredients
Chicken
- 4-5 pounds bone-in chicken thighs (also use chicken breasts)
Pollo Asado Marinade (You can find most of these items in the Latin foods section of your local grocery stores)
- Olive Oil – Acts as the base for the marinade, helping the spices cling to the chicken and adding richness to every bite.
- Orange Juice – Adds natural sweetness and acidity, balancing the spices and helping to tenderize the chicken.
- Fresh Lime Juice – Bright and zesty, lime juice brings a pop of citrus that defines classic pollo asado flavor.
- Yellow Onion, Chopped – Adds depth and a hint of sweetness once blended into the marinade and grilled with the chicken.
- Garlic – Essential for bold, aromatic flavor that infuses the marinade and elevates the whole dish.
- Cilantro – Fresh and peppery, cilantro gives the marinade a bright herbal note and ties in beautifully with the citrus.
- Achiote Paste – The heart of traditional pollo asado. It gives the dish its vibrant color and earthy, slightly smoky flavor.
- Ground Coriander – Adds a subtle citrusy warmth that plays well with the orange and lime.
- Ground Cumin – Brings a deep, savory earthiness that’s key in Mexican-inspired spice blends.
- Smoked Paprika – Adds that signature smoky depth without needing a grill—perfect for stovetop or oven-roasted versions.
- Dried Oregano – Earthy and slightly bitter, it brings balance to the marinade with its herbal edge.
- Chipotle Chile Pepper – Adds smoky heat and complexity. Adjust to your preferred spice level.
- Fresh Cilantro (chopped), for serving – Brightens the final dish.
- Fresh Lime Slices, for serving – A squeeze of lime right before serving brings everything to life.
See the recipe card for quantities.
Recipe Variations
- Spicy Pollo Asado – Add extra chipotle or a jalapeño to the marinade for more heat. You’ll also love my tacos al pastor.
- Citrus Blend – Use a mix of orange, lime, and lemon juice for extra brightness.
- Herb-forward – Add fresh oregano and parsley to complement the cilantro.
- Pollo Asado Tacos – Slice the grilled chicken and serve in warm tortillas with avocado and pickled onions. Serve with my Mexican Street Corn Dip!
- Oven-roasted version – Marinate and roast the chicken at 400°F until golden and juicy—perfect for weeknights.
How to Make Pollo Asado
This sis a step-by-step photo guide. See the printable recipe card at the bottom of the post for more. The marinade recipe comes together in the blender and is super easy!
Step #1: Add all marinade ingredients into a blender cup (or food processor).
Step #2: Pulse and blend until smooth, consistent, similar to a sauce.
Step #3: Add chicken to a ziplock bag or an air-tight container. Pour the marinade over the chicken. Mix until the chicken is evenly coated.
Step #4: Marinate the chicken in the refrigerator for 4 to 24 hours. Let the chicken sit at room temperature for 30 minutes before cooking. (If using chicken breasts, marinate for up to 12 hours)
Step #5: Preheat the grill to medium-high heat, 425-450°F. Sear chicken for 5-7 minutes per side or until the chicken is cooked through and an internal temperature reaches 165 degrees F for chicken breast and 175 degrees F for chicken thighs. Use an instant-read thermometer.
Step #6: Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Enjoy hot with your favorite Mexican-inspired sides.
My Pro Tip
Recipe Tips
- Let the chicken marinate for at least 30 minutes, 4 hours for maximum flavor, and 24 hours for authentic taste.
- For an authentic taste with charred bits, cook on the grill.
- Let the chicken sit at room temperature for 30 minutes before cooking. For best results, do not grill chicken or any protein straight out of the refrigerator. Room-temperature protein is juicier and cooks more evenly.
- Use a meat thermometer! This helps avoid dry and overcooked chicken. Good Meat Thermometer.
FAQ’s
The internal temperature of the chicken must be at least 165 degrees. Insert a meat thermometer into the thickest parts of one of the chicken pieces to see if it’s done. Remember that cooking time may vary depending on the cut of the chicken.
You can use any chicken cut, including boneless skinless chicken thighs or breasts, bone-in chicken thighs or breasts, chicken drumsticks, or chicken wings. I use bone-in chicken thighs since they are more flavorful than all-white chicken breasts. You can use any variety you prefer.
You can grill, sear, bake, or air fry Chipotle Pollo Asado. Line a baking sheet with foil and spray with cooking spray or oil. Place chicken on the baking sheet in a single layer. Do not overcrowd the baking sheet. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 F for breasts and 175 degrees F for bone-in chicken thighs.
The Spanish word “pollo” means “chicken,” and asado means “roasted” or “barbecued,” so pollo asado means roasted or barbecued chicken.
Pollo Asado is deeply flavorful chicken marinated in a mixture of citrus juices, cumin, oregano, paprika, and most notably, achiote powder, which gives the chicken a signature orange and red color.
You’ll find variations of Pollo Asado in Mexico, Puerto Rico, Cuba and the Caribbean. This is a Mexican-inspired pollo asado recipe.
Make Ahead Of Time
This is a great marinade to prep and make a day in advance. Marinate the chicken for up to 24 hours in the fridge and cook it when ready.
When you are ready to grill or roast the chicken, let it sit at room temperature for 30 minutes. For best results, do not grill chicken or any protein straight out of the refrigerator. Room-temperature protein is juicier and cooks more evenly.
Storage
- Refrigerator: Cool the Pollo Asado and store it in an air-tight container or resealable bag in the fridge for 3-4 days.
- Reheat: To reheat the chicken, microwave for 2 minutes with a splash of water or place it in a frying pan with a bit of oil over medium-high heat for about 2-3 minutes per side.
Serving Suggestions
Serve with cilantro lime rice, corn and zucchini salad, corn, pico de gallo, and black beans. Add a dollop of sour cream and fresh-squeezed lime for extra flavor. You can also serve pollo asado with white rice, corn tortillas, and red peppers.
More Mexican-Inspired Recipes
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💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Chipotle Pollo Asado Recipe
Ingredients
Chicken
- 4-5 pounds bone-in chicken thighs, also use chicken breasts
Marinade
- ⅓ cup olive oil
- ½ cup orange juice
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped
- ½ cup yellow onion, chopped
- 3 cloves garlic, diced
- 2 ounces achiote paste
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon chipotle chile pepper
- Cilantro, chopped, for serving
- Fresh lime slices for serving
Instructions
- Add all of the marinade ingredients into a blender cup. Pulse and blend until smooth, consistent similar to a sauce.
- Add chicken to a ziplock bag or an air-tight container. Pour the marinade over the chicken. Mix until the chicken is evenly coated.
- Marinate the chicken in the refrigerator for 4 to 24 hours. Let the chicken sit at room temperature for 30 minutes before cooking. (If using chicken breasts, marinate for up to 12 hours)
- Preheat the grill to medium-high heat, 425-450°F. Grill for 5-7 minutes per side or until chicken is cooked through and an internal temperature reaches 165 degrees F for chicken breast and 175 degrees F for chicken thighs. Use an instant-read thermometer. Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Enjoy hot with your favorite Mexican-inspired sides.
Notes
Top tips
- Let the chicken marinade for at least 30 minutes, 4 hours for maximum flavor, and 24 hours for authentic taste.
- For an authentic taste with charred bits, cook on the grill.
- Let the chicken sit at room temperature for 30 minutes before cooking. For best results, do not grill chicken or any protein straight out of the refrigerator. Room-temperature protein is juicier and cooks more evenly.
Serving Suggestions
Serve with cilantro-lime rice, tortillas, corn salsa, pico de gallo, guacamole, and black beans. Add a dollop of sour cream and fresh squeed lime. Also serve as a salad bowl, burrito, or quesadilla.
Storage
- Refrigerator: Cool the Pollo Asado and store it in an air-tight container or resealable bag in the fridge for 3-4 days.
- Reheat: To reheat the chicken, microwave for 2 minutes with a splash of water or place it in a frying pan with a bit of oil over medium-high heat for about 2-3 minutes per side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was easy and delicious! My chicken came out juicy and full of flavor!
Yes, it’s a chicken dinner winner! Happy you loved it.
This recipe is absolutely delicious and packed with flavor! So many options… Taco, burritos, rice bowls, salads. I plan to make a double batch moving forward, as my family of five, including three hungry preteen and teenagers devoured it!
That is the best compliment coming from the teens! I love that it is so easy to make and double batch. Enjoy!
Recipe indicates bone-in chicken thighs but no mention if with or without the skin. Look forward to your reply. Thanks
Hi Kathy! You can use either! I prefer without skin for this recipe, but I’ve made it both ways, and everyone loved both. Enjoy!
This was so delicious, the whole family enjoyed it in tacos, and leftovers in bowls! yum
Yay! It makes a delicious family recipe.
THAT. WAS. AWESOME!! So easy and so much flavor. Living in Wyoming with a foot of snow on the ground, the BBQ was not an option so under the broiler it went. It was perfect accompanied by rice & cabbage salad. Thank you.
Yes, we aren’t getting out the BBQ much these days either ;). The oven works great! Happy you enjoyed it.
The best pollo asado recipe you can make at home!