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Pollo Asado Recipe (Chipotle Copycat) made into a rice bowl with sides on a platter

Chipotle Pollo Asado Recipe

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5 from 5 reviews

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 packed with delicious flavors. The perfect meal for busy weeknights or a Mexican-themed dinner party.

  • Total Time: 20 minutes + marinade time
  • Yield: 6 servings 1x


Units Scale


  • 45 pounds bone-in chicken thighs (also use chicken breasts)


  • 1/3 cup olive oil
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro, chopped
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic, diced
  • 2 ounces achiote paste
  • 1 tablespoon of EACH: ground coriander, ground cumin, kosher salt
  • 2 teaspoons of EACH: smoked paprika and dried oregano
  • 1 teaspoon chipotle chile pepper
  • Cilantro (chopped), for serving
  • Fresh lime slices for serving


  1. Add all of the marinade ingredients into a blender cup. Pulse and blend until smooth, consistent similar to a sauce.
  2. Add chicken to a ziplock bag or an air-tight container. Pour the marinade over the chicken. Mix until the chicken is evenly coated.
  3. 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)
  4. 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. 


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. 


  • 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.

  • Author: Elena Davis
  • Prep Time: 5 min + marinade time
  • Cook Time: 15 minutes
  • Category: Savory
  • Method: Mexican
  • Cuisine: Mexican