This copycat version of pollo asado is going to bring a whole new dimension to your burrito bowls! This citrusy grilled chicken is loaded with flavor and ideal for busy weeknights or meal prep. It can be used to make a variety of dishes or just serve on its own with your favorite Mexican-inspired side dishes!
2poundschicken breast or chicken thighsboneless and skinless
Instructions
Add half the oil and all the remaining ingredients, except the chicken, to a high speed blender. Puree until smooth.
Place the chicken in a container or ziptop bag, pour the marinade over the chicken and toss to coat. Close or cover and marinate, at least 2 hours or overnight. Toss every few hours.
Remove the chicken from the marinade and shake off the excess. Transfer the excess marinade to a small pan. Bring to a boil and cook for two minutes.
Preheat your grill to at least 350 F degrees. Lightly oil the grates with a towel soaked in the remaining oil.
Cook for 5 minutes and then flip and cook for an additional 3-5 minutes, brush or until the chicken reaches an internal temperature of 165°F.
Brush on the cooked marinade. Cut the chicken into cubes and sprinkle on chopped cilantro.
Notes
Store the cooled chicken in an airtight container in the fridge for up to 5 days.
Traditional pollo asado contains achiote paste. This recipe was written to mimic the flavors using common ingredients. To use achiote paste in this recipe remove the vinegar and paprika, and cut the oil, onion, cumin, and oregano in half.