Go Back
–+ servings
Pollo Asado Recipe (Chipotle Copycat) made into a rice bowl with sides on a platter.
Print Recipe
5 from 5 votes

Chipotle Pollo Asado

This Pollo Asado Recipe (Chipotle Copycat) features marinated chicken in a vibrant blend of citrus, chipotle, and aromatic spices, then grilled or roasted to juicy perfection. Tender, smoky, and full of bold flavor, this copycat version delivers restaurant‑style results right at home and makes every meal feel like a celebration.
Prep Time5 minutes
Cook Time15 minutes
Marinate4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chipotle mexican grill, copycat chipotle pollo asado, pollo asado recipe
Servings: 6 servings
Author: Elena Davis

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
US Customary - Metric

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

  • 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.

Nutrition

Calories: 701kcal | Carbohydrates: 8g | Protein: 43g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 252mg | Sodium: 1366mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg
QR Code linking back to recipe