Pollo Bandito

Name: Pollo Bandito
Prep time: 30 min
Cook time: 15 min
Total time: 8 h 45 min
Yield: 4 servings
Ingredients: 2-3 lb boneless skinless chicken thighs; 20g [achiote paste](https://www.amazon.com/s?k=achiote+paste); 2 tbsp [adobo sauce](https://www.amazon.com/s?k=chipotles+in+adobo+sauce) (from canned chipotles, peppers excluded); 1 dried [ancho chile](https://www.amazon.com/s?k=dried+ancho+chiles), stemmed and seeded; 1 tsp [Four Sixes Original Cowboy seasoning rub](https://www.amazon.com/s?k=four+sixes+original+cowboy+seasoning+rub); 1 tbsp [fish sauce](https://www.amazon.com/s?k=red+boat+fish+sauce); 1 tbsp [soy sauce](https://www.amazon.com/s?k=kikkoman+soy+sauce); 2 tbsp honey; 2 tbsp [Dijon mustard](https://www.amazon.com/s?k=maille+dijon+mustard); 1 tbsp white wine vinegar; 2 tbsp olive oil; 4 garlic cloves, smashed

Smoky, tangy, deeply savory thighs with a Yucatán-meets-Texas marinade. Achiote, chipotle, and ancho build layered depth; fish sauce, soy, Dijon, and a touch of cowboy rub round it out.

Prep Time30 min

Cook Time15 min

Total Time8 hr 45 min

Yield4 servings

Ingredients

boneless skinless chicken thighs
achiote paste
2 tbsp adobo sauce (from canned chipotles, peppers excluded)
1 dried ancho chile, stemmed and seeded
1 tsp Four Sixes Original Cowboy seasoning rub
1 tbsp fish sauce
1 tbsp soy sauce
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp olive oil
4 garlic cloves, smashed

Instructions

Toast and rehydrate the ancho: Toast the dried ancho chile in a dry skillet over medium heat, about 30 seconds per side, pressing down with a spatula until fragrant and pliable. Don't burn it — it'll go bitter. Transfer to a bowl, cover with hot water, and soak until soft, about 15-20 minutes. Drain (reserve 2 tbsp of the soaking liquid) and tear into rough pieces.
Blend the marinade: Add the achiote paste, adobo sauce, torn ancho, Four Sixes rub, fish sauce, soy sauce, honey, Dijon, white wine vinegar, olive oil, and smashed garlic to a blender along with 1-2 tbsp of the reserved ancho soaking liquid. Blend until smooth, about 30 seconds. Taste — it should read smoky, tangy, and savory with a gentle sweet edge and raisin-y depth.
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 direct heat. Preheat the grill to 500°F, then drop to 400°F once the chicken hits the grates. About 5 minutes per side until 175°F internal.
Rest and serve: Let the thighs rest 5 minutes before slicing or serving. Great with rice, charred tortillas, slaw, or pickled onions.

Tips & Notes

Don't skip toasting the ancho — that step unlocks its flavor.

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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