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You are here: Home » Recipes » Chicken

Pollo Asado in Adobo

Published: Jun 10, 2016 · Updated: Mar 25, 2019 by Mely Martínez

JUMP TO RECIPE

Grilling is very popular all over Mexico, but especially in the northern states, and during the weekends and evenings. As soon as the early evening arrives on any given Friday, all you need to do is go outside, and your nose will point you the right direction of that inviting smell of meats being slowly cooked over a charcoal fire. We sure love grilling!

Pollo Asado

Pollo Asado recipe | Adobo sauce

People gather for birthdays, graduations, and some even for New Year's to celebrate with a barbecue party. Beef is mainly the meat of choice, but we also like chicken, fish, shrimp, and sausages.

Grilled Chicken, or, as we call it, Pollo Asado, is also sold at local businesses to dine in or to carry out. Today’s recipe is for a grilled chicken marinade in an adobo sauce made using Guajillo pepper and spices. This sauce really enhances the flavors of the chicken.Sauvignon Blanc and a Cabernet Sauvignon, an exquisite wine from Chile. My husband prefers red wines, while I, on the other hand, like white wines. The Sauvignon Blanc has crisp and fresh aromas of citrus blossom and peach, and the rich deep red Cabernet Sauvignon has beautifully balanced fruit aromas.

Pollo Asado recipe | Chicken Adobo | Grilled

 How to make pollo asado in adobo

JUMP TO FULL INSTRUCTIONS

NOTES:

  • It's a versatile recipe that can be adjusted to your personal taste, regarding how much spices you want to add to the guajillo pepper marinade. Perhaps you might like to add more cumin or oregano.
  • “Badia Sazón Completa” is a garlic and onion seasoning with some added herbs to enhance the flavor.

DIRECTIONS:

Pollo Asado recipe in Adobo
  • Pat dry your chicken and season with salt. Place in a large bowl.
  • Slightly toast the guajillo peppers on a hot griddle for a few seconds, turning once to avoid burning them. Once toasted, place in a medium-size bowl with hot water to soften. Let them soak for 25 minutes.
  • When the peppers have softened, drain the soaking water and place the peppers in your blender pitcher. Add the Badia Sazón Completa, garlic powder, oregano, cumin, pepper, lime juice, water, and salt. Process for about one minute or until you have a very smooth sauce.
  • Pass the sauce through a sieve if needed, to avoid having little pieces of pepper skins in the marinade. Pour the sauce over the chicken, making sure all the chicken pieces are covered with the guajillo pepper sauce. Place plastic wrap over the bowl and refrigerate for at least one hour to marinate.
Pollo Asado recipe | Chicken in adobo sauce
  • By the time you’re ready to grill your chicken, drain the chicken pieces (reserving any excess marinade) and let the chicken come to room temperature before grilling.
  • Before grilling, brush vegetable oil over the chicken to avoid it from sticking to the grill.
  • Grill the chicken on a preheated grill, brushing the grill with oil. While cooking the chicken, turn every 5 minutes, basting with the remaining guajillo marinade during the process. Continue until the chicken is cooked through, about 25 minutes.

Pollo Asado recipe | Adobo sauce for chicken

Buen Provecho!
Mely,

Serve with slices of onions, peppers, and guacamole, plus plenty of warm corn tortillas. And, of course, a glass of Santa Rita wine!
To make a large batch of Adobo sauce for other uses check this recipe for a Multipurpose Adobo Sauce

Receta en Español Aquí.

📖 Recipe

Pollo Asado in adobo

Mely Martínez
Grilled Chicken, or, as we call it, Pollo Asado, is also sold at local businesses to dine in or to carry out. Today’s recipe is for a grilled chicken marinade in an adobo sauce made using Guajillo pepper and spices. This sauce really enhances the flavors of the chicken.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
marinate 1 hour hr
Total Time 35 minutes mins
Course Chicken
Cuisine Mexican
Servings 4
Calories 296 kcal

Ingredients
  

  • 4 Bone-in Chicken pieces About 6 ounces each
  • Salt to season
  • 3 Guajillo peppers seeds and veins removed.
  • 1 teaspoon Badia Sazón Completa  OR ½ teaspoon garlic powder & 1/tsp onion powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • ¼ cup lime juice
  • ½ cup water
  • 1 tablespoon of vegetable oil

Instructions
 

  • Pat dry your chicken and season with salt. Place in a large bowl.
  • Slightly toast the guajillo peppers on a hot griddle for a few seconds, turning once to avoid burning them. Once toasted, place in a medium-size bowl with hot water to soften. Let them soak for 25 minutes.
  • When the peppers have softened, drain the soaking water and place the peppers in your blender pitcher. Add the Badia Sazón Completa, garlic powder, oregano, cumin, pepper, lime juice, water, and salt. Process for about one minute or until you have a very smooth sauce.
  • Pass the sauce through a sieve if needed, to avoid having little pieces of pepper skins in the marinade. Pour the sauce over the chicken, making sure all the chicken pieces are covered with the guajillo pepper sauce. Place plastic wrap over the bowl and refrigerate for at least one hour to marinate.
  • By the time you’re ready to grill your chicken, drain the chicken pieces (reserving any excess marinade) and let the chicken come to room temperature before grilling.
  • Before grilling, brush vegetable oil over the chicken to avoid it from sticking to the grill.
  • Grill the chicken on a preheated grill, brushing the grill with oil. While cooking the chicken, turn every 5 minutes, basting with the remaining guajillo marinade during the process. Continue until the chicken is cooked through, about 25 minutes.

Notes

  • It's a versatile recipe that can be adjusted to your personal taste, regarding how much spices you want to add to the guajillo pepper marinade. Perhaps you might like to add more cumin or oregano.
  • “Badia Sazón Completa” is a garlic and onion seasoning with some added herbs to enhance the flavor.

Nutrition

Serving: 6ozCalories: 296kcalCarbohydrates: 4gProtein: 22gFat: 21gSaturated Fat: 7gCholesterol: 86mgSodium: 668mgPotassium: 303mgFiber: 1gSugar: 1gVitamin A: 855IUVitamin C: 7.2mgCalcium: 25mgIron: 1.7mg
Tried this recipe?Let us know how it was!

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  1. Roberto Gutierrez

    May 20, 2022 at 9:27 am

    5 stars
    Mely, would this recipe work in the oven? My grilling days are over since I moved to Brooklyn. Gracias
    Roberto

    Reply
    • Mely Martínez

      May 20, 2022 at 5:08 pm

      Hello Roberto,
      Of course, you can make it in the oven, I'm sure w=you will love it.

      Reply
  2. Rik

    November 18, 2021 at 10:10 am

    5 stars
    Family favorite now. And it's a tough crowd!

    Reply
  3. Cinthia

    June 02, 2021 at 6:03 pm

    5 stars
    This was amazing! I used chicken breast and was afraid it would be too dry, but it worked out great. Super flavorful! We served it on jicama wraps topped with pico de Gallo and homemade guacamole, and a side of fresh beans. It was perfect!

    Reply
    • Mely Martínez

      June 02, 2021 at 6:43 pm

      Hello Cinthia,
      Thank you for sharing your experience using chicken breast. I know many people will find that tip helpful.

      Reply
  4. Jackie

    May 01, 2021 at 2:08 pm

    Chicken is marinating right now… thanks for this recipe!

    Reply
    • Mely Martínez

      May 01, 2021 at 4:41 pm

      Hello Jackie,

      I hope you like it!

      Reply
  5. Sheryl Silva

    November 21, 2020 at 9:54 am

    Is canned Adobe sauce a suitable substitute for the home-made? I have everything except the dried chilies.

    Reply
    • Mely Martínez

      November 23, 2020 at 12:31 pm

      Hello Sheryl,
      You can use those, but then it will be a completely different flavor, plus it will be spicy.

      Reply
  6. Scott Hanson

    May 24, 2020 at 11:17 am

    5 stars
    This was so good. I was tempted to give the marinade some citrus but made it exactly as written outside of using boneless thighs and it was amazing.

    Reply
    • Mely Martínez

      May 24, 2020 at 10:28 pm

      Hello Scott,
      I'm so glad you gave this recipe for Pollo Asado a try. Thank you for coming back and leave a comment. Happy cooking!

      Reply
    • Britt

      August 17, 2020 at 11:44 am

      It has lime juice in it already...that is citrus.

      Reply
      • Mely Martínez

        August 17, 2020 at 11:49 am

        Hello Britt,
        Yes, the recipe includes lime juice, as in citrus. In Mexico, we like to marinate meats, poultry, and seafood with lime juice.

      • Dawn

        December 28, 2020 at 6:43 pm

        5 stars
        Amazing and so simple! Followed instructions exactly and it was perfect.

  7. Maggie Unzueta

    August 13, 2018 at 7:14 pm

    This dish looks amazing.

    Reply
  8. Rodney lawrence

    May 29, 2018 at 6:05 pm

    5 stars
    Grilled this tonight and the whole family loved it. Even the kids. My girls age 9 and 11 said it was the best chicken they've had. Thank you for the wonderful recipes

    Reply
    • mmartinez

      May 29, 2018 at 6:06 pm

      Hello Rodney,
      I'm so happy to know you and your family loved the recipe. Happy cooking!

      Reply
      • Jen

        July 04, 2019 at 6:57 pm

        5 stars
        This is a wonderful recipe! We grilled ours over charcoal and it was a perfect summer dinner. Thank you!

      • mmartinez

        July 05, 2019 at 7:15 am

        Hi Jen,
        Thank you for coming back and share your experience using the Pollo Asado Recipe. I bet it tasted amazing with a charcoal grill.

  9. Dana J.

    December 29, 2016 at 10:38 pm

    5 stars
    How perfect! I wish for summer now. It's hard to grill in Northern Michigan at the end of December.
    Seriously thinking of making it in the oven. With a few adjustments since some of the ingredients are hard to come by around here.
    Thanks for posting this.

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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