Pollo Asado
Smoky chicken thighs marinated in toasted guajillo and ancho with achiote and adobo. Vinegar brightens the paste, rice bran oil carries the chile and achiote into the meat, and a finishing salt dust seasons the char straight off the grill.
Ingredients
- 2 tbsp rice bran oil
- 1 tsp salt, plus more for dusting after grilling
- adobo sauce (from canned chipotles, peppers excluded)
- 1 dried ancho chile, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 4 garlic cloves, smashed
- 1 tbsp distilled white vinegar
- boneless skinless chicken thighs
Instructions
Soften the chiles: Microwave the dried ancho and guajillo for 20 seconds until fragrant and pliable. Tear into rough pieces.
Blend the marinade: Add the torn ancho and guajillo, achiote paste, adobo sauce, smashed garlic, vinegar, rice bran oil, and salt to a blender. Blend until smooth, about 30 seconds, scraping down as needed. The paste should be thick and stain everything it touches deep red.
Marinate the chicken: Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over and massage to coat every piece. Refrigerate overnight (8-24 hours).
Bring to room temp: Pull the chicken from the fridge 20-30 minutes before cooking so it cooks evenly.
Cook the chicken: Grill over the hottest part of the grill at 500-525°F. About 5 minutes per side until 175°F internal — the achiote and adobo will char and bloom but won't burn the way a sugar-loaded marinade would.
Rest, dust, and serve: Let the thighs rest 5 minutes, then dust with flaky or kosher salt while still hot so it sticks to the char. Slice and serve with rice, charred tortillas, slaw, or pickled onions.
Tips & Notes
Don't skip toasting the chiles — that step unlocks their flavor. Just don't let them scorch or they'll go bitter.
Notes
Marinade keeps in the fridge up to 5 days or freezes well.
Fish sauce + soy stack umami without overlapping. No extra salt needed.
Save the leftover chipotle peppers in a small container in the fridge or freeze in tablespoon portions.
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