Print

Best Savory Mexican Grilled Chicken with Smoky Adobo Marinade

mexican grilled chicken - featured image
Print Recipe

This bold, smoky adobo marinade transforms simple chicken thighs into a deeply flavorful, juicy grilled masterpiece. Perfect for weeknight dinners or summer cookouts, it’s a foolproof recipe that tastes like it simmered for hours.

Ingredients

Scale
  • 4 dried ancho chiles, stems and seeds removed
  • 3 dried guajillo chiles, stems and seeds removed
  • 1 cup hot water
  • 4 cloves garlic, roughly chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 tablespoon honey or brown sugar (optional)
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil, for brushing the grill
  • Fresh lime wedges, for serving
  • Fresh cilantro, roughly chopped, for garnish

Instructions

  1. Prepare the dried chiles: Place the stemmed and seeded ancho and guajillo chiles in a medium saucepan. Cover them with 1 cup of hot water. Bring to a simmer over medium heat, then remove from the heat and let them soak for 15-20 minutes, until they are soft and pliable.
  2. Make the adobo marinade: Transfer the softened chiles and about ½ cup of the soaking liquid to a blender. Add the chopped garlic, apple cider vinegar, olive oil, cumin, oregano, smoked paprika, salt, pepper, and honey if using. Blend on high until completely smooth. Taste and adjust salt if needed.
  3. Marinate the chicken: Place the chicken thighs in a large bowl or a zip-top bag. Pour the adobo marinade over the chicken, making sure every piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor (do not exceed 24 hours).
  4. Preheat the grill: About 30 minutes before cooking, preheat your grill to medium-high heat (400-450°F). Brush the grates with olive oil to prevent sticking.
  5. Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Place on the hot grill. Cook for 5-7 minutes per side, until the internal temperature reaches 165°F and the exterior is charred and caramelized.
  6. Rest and serve: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice against the grain and serve with fresh lime wedges and chopped cilantro.

Notes

Do not rush the marinade; 2 hours minimum is key. Watch the sugar content to prevent burning. Use a thermometer for perfect doneness. Let the chicken rest before slicing. Keep the marinade paste thick for best results.

Nutrition

Keywords: Mexican grilled chicken, adobo marinade, smoky chicken, grilled chicken thighs, easy summer recipe

Find it online: https://bouncybowl.com/best-savory-mexican-grilled-chicken-with-smoky-adobo-marinade/