Mexican Chicken Adobo – Looking for a recipe that’s bold, bright, and just bursting with flavor? This Mexican Chicken Adobo has got it all! Juicy chicken breasts soak up an irresistible marinade of citrus, garlic, adobo seasoning, and achiote paste. The result? A smoky, zesty, and just a little spicy dish that feels like a merrymaking on a plate. Plus, it’s prepared in no time, making it excellent for both weeknights and unforgettable experiences.
The first time I made this Mexican Chicken Adobo, I wasn’t sure how it would go over with my family. My husband’s a fan of big flavors, but my kid can be a little more… let’s say, selective. But as soon as that chicken hit the grill, the smell was unreal—garlicky, citrusy, with a hint of spice. It was like the aroma wrapped around us, and suddenly everyone was asking, “When’s it ready?” And when it finally was, let’s just say the plates were empty before I even had a chance to sit down. Now, it’s one of those go-to recipes we all adore, especially when we desire something that feels a little extraordinary but doesn’t take all day.
What makes this Mexican Chicken Adobo truly special?
This recipe is a flavor powerhouse! The citrus juices carry a shining tanginess that rouses up your taste buds, while the achiote paste and adobo seasoning add a smoky, earthy chasm you won’t forget. The garlic and vinegar add that little extra something, making the chicken both juicy and flavorful all the way through. And the best part? It’s easy to make and even easier to customize—grill it, broil it, and serve it with rice, tortillas, or whatever sides you love.
What You Need To Make This Mexican Chicken Adobo Recipe?
chicken breasts: Boneless chicken breasts work perfectly here because they soak up the marinade beautifully. Plus, they’re easy to grill or broil and cook pretty quickly. If you prefer, you can use thighs or even drumsticks—they’ll be just as juicy and flavorful!
Lemon Juice & Orange Juice: These citrus juices give the chicken that bright, tangy kick. The acidity tenderizes the meat, while the sweetness balances out the spices. And hey, if you have a mix of citrus (like lime or grapefruit), feel free to throw it in. It only adds more depth.
Achiote Paste: This is where the magic happens! Achiote paste brings that rich, earthy flavor and gorgeous color. It’s kind of smoky, a little peppery, and totally unique. You can find it in the Latin foods section or at a Mexican market, and once you try it, you’ll want to keep it on hand.
Adobo Seasoning: Adobo seasoning is the secret weapon here, giving the chicken a warm, savory base that’s hard to resist. It usually has garlic, onion, black pepper, and sometimes even a hint of paprika or cumin. If you can’t find Chef Marino’s adobo, any good-quality adobo seasoning will work great!
Garlic: Fresh garlic makes a huge difference in this recipe. It adds a punchy, aromatic flavor that pairs perfectly with the citrus and achiote, making the whole marinade smell amazing.
Red Wine Vinegar: The vinegar gives the marinade a nice tang and helps tenderize the chicken. It adds a bit of acidity that balances the richness, and the red wine flavor gives it a subtle complexity. If you don’t have red wine vinegar, apple cider vinegar would work too.
Canola Oil: This is just to help with grilling and keep the chicken moist. Canola oil has a high smoke point, so it’s great for grilling or broiling without burning. Plus, it’s neutral, so it lets all those amazing flavors shine through.
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Steps To Make Mexican Chicken Adobo:
Make the Marinade: Grab your blender and toss in everything except the chicken—citrus juices, garlic, achiote paste, adobo seasoning, vinegar, oil, and spices. Blend it all up until you’ve got a smooth, vibrant marinade. The color is amazing, and the smell? Even better.
Marinate the Chicken: Place the chicken breasts in a dish or large resealable bag, then pour that marinade all over them. Make sure every piece is fully coated. Cover it up and pop it in the fridge. Let it soak up those flavors for at least 4 hours—overnight is even better if you have the time.
Preheat the Grill: When you’re ready to cook, fire up the grill to medium heat. Take the chicken out of the fridge and let it sit on the counter for a bit while the grill heats up. Don’t toss the marinade just yet—you’ll need some for basting.
Grill the Chicken: Place the chicken breasts on the grill, about 5-6 inches from the heat. Let them cook for around 5-8 minutes on one side, then flip. Baste with the leftover marinade a couple of times as you go, and keep grilling until the chicken is perfectly juicy and cooked through—about 10 more minutes, or until the internal temp hits 165°F.
To Broil Instead: If you’re going with the broiler, grease a 13×9-inch pan, place the chicken in, and pour half the marinade over it. Broil about 4 inches from the heat for 20 minutes, then flip, add the remaining marinade, and broil for another 6 minutes or until it’s cooked through.
Serve and Enjoy: Let the chicken rest for a couple of minutes to lock in all that juiciness, then it’s ready to serve. Perfect with some rice, grilled veggies, or wrapped up in warm tortillas. Enjoy every flavorful bite!
Tip:
If you really want this Mexican Chicken Adobo to be unforgettable, marinate it overnight. I know, four hours is tempting, but trust me—overnight is where the magic happens. Letting the chicken sit in that amazing blend of citrus, garlic, and spices makes a huge difference. By the time you’re ready to cook, the flavors have soaked right in, making each bite so juicy and bursting with flavor. And here’s a little tip that changed everything for me: let the chicken come to room temperature before cooking. Just a quick 15-20 minutes on the counter helps it cook more evenly and keeps it from drying out. Don’t skip basting with the marinade while it’s on the grill either—that extra layer on the outside? Pure flavor gold. A little patience here makes this dish the kind of meal you want to make again and again!
Frequently Asked Questions:
Can I use bone-in chicken for this recipe?
Absolutely, and to be honest, bone-in chicken adds even more depth to this dish. Just keep in mind that bone-in pieces might take a little longer to cook through, especially on the grill. Give it an extra 10-15 minutes, depending on the size, and check that it hits 165°F inside. I love using thighs or drumsticks—they stay so juicy and really soak up the flavors.
What if I don’t have a grill?
No grill? No problem! I’ve broiled this chicken in the oven many times, and it still turns out incredible. Just grease a baking dish, lay the chicken in, and pour over half the marinade. Broil about 4 inches from the heat for 20 minutes, flip, add the rest of the marinade, and broil again until it’s perfectly cooked. It’s different from grilling but still gives you that wonderful, caramelized flavor.
Can I freeze the marinated chicken?
Yes, and it’s a lifesaver for busy weeks! Just pop the chicken in a resealable bag with the marinade and freeze it. When you’re ready, let it thaw overnight in the fridge. The extra time in the marinade while it freezes and thaws only makes it better, so you get that same amazing flavor without any fuss on cooking day.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Chicken Adobo
Ingredients
- 4 boneless chicken breasts
- 2 tbsp fresh lemon juice
- 9 oz orange juice or a mix of any citrus juices you have
- 1/2 tsp ground cinnamon
- 2 tbsp adobo seasoning Chef Marino’s if you have it
- 3 garlic cloves minced
- 1 tsp dried basil leaves
- 2 tbsp achiote paste
- 2 tbsp red wine vinegar
- 1/2 tsp black pepper
- 1/4 c canola oil
Instructions
Prepare the Marinade:
- In a blender, combine all ingredients except the chicken breasts. Blend until the mixture is smooth and well combined.
Marinate the Chicken:
- Place the chicken breasts in a dish or resealable bag, then pour the marinade over them, making sure they’re fully coated. Cover and refrigerate for at least 4 hours, or even better, overnight to really let the flavors soak in.
Grill the Chicken:
- Preheat your grill to medium heat. Take the chicken out of the marinade, but don’t toss it yet—set some aside for brushing. Place the chicken on the grill, about 5 to 6 inches from the heat source. Grill for 5-8 minutes on one side, then turn. Continue grilling for another 10 minutes, turning occasionally and brushing with the reserved marinade a couple of times for extra flavor.
Broiling Option:
- If you’re broiling, grease a 13x9-inch pan and place the chicken inside. Pour half the marinade over the top. Broil about 4 inches from the heat source for 20 minutes or until the tops are lightly browned. Flip the chicken, pour on the rest of the marinade, and broil for an additional 6 minutes, or until fully cooked.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
