Mexican Chicken Adobo
This Mexican Chicken Adobo is one of those meals that just strikes the spot. The chicken sponges up all the flavors from a marinade made with fresh citrus juice, achiote paste, garlic, and adobo seasoning, providing it with this perfect mixture of brightness and smokiness. Every nibble is tender and juicy, and grilling or broiling gives it those slightly charred edges that make it even better. It’s easy enough for a weeknight but feels special, like you’re making something truly remarkable. Serve it with rice, wrap it in tortillas, or add your favorite veggies.
Servings
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
Making this recipe gluten-free is easy and doesn’t compromise any flavor! Just swap out the achiote paste and adobo seasoning for gluten-free versions. Most achiote pastes are gluten-free, but it’s always good to double-check. Same with the adobo seasoning—some blends may contain hidden gluten, so look for a certified gluten-free option. With those simple swaps, this Mexican Chicken Adobo stays just as delicious, bold, and tender, perfect for anyone avoiding gluten without any worry!