Mexican Adobo Chicken

This Mexican Chicken Adobo recipe, perfect for street tacos! Tender chicken marinated in achiote paste, lime juice, and chili powder, then baked to perrfection. Delicious and authentic!

Course Main

Cuisine Mexican/Tex-Mex

Prep Time 10

Cook Time 25

Marinating Time 6

Total Time 6 35

Servings

Calories 179kcal

Author Michelle Ordever

Ingredients

3 lbs chicken tenders

For the Marinade:

1 onion finely diced
¼ cup orange juice
¼ cup fresh lime juice
1 Tbsp garlic minced
1 oz achiote paste
½ Tbsp smoked paprika
½ Tbsp ground cumin
1 Tbsp Mexican oregano
½ Tbsp chili powder
2 Tbsp Chipotle Peppers in Adobo Sauce

US Customary - Metric

Instructions

Place the marinade ingredients into a large blender or food processor. Blend on high speed until the mixture resembles a thick paste.
Cut the chicken tenders into small, bite-size pieces and place them into a large mixing bowl.
Pour the marinade over the prepared chicken and toss to combine. Cover the bowl with a lid or plastic wrap. Refrigerate the sauce-covered chicken for 6 hours or overnight for up to 24 hours. Remove the marinated chicken from the fridge 30-60 minutes before cooking.
When you are ready to cook, preheat oven to 400°F/200°C/Gas 6. Line a baking sheet pan with aluminum foil and set it aside.
Spread the marinated chicken over the prepared baking pan and cook in the oven for 15-20 minutes.
Heat your broiler (grill) to high. Place the chicken under the broiler (grill) for 4-5 minutes to char the edges. Toss as required.
Serve the chicken adobo with soft tortillas or taco shells and your choice of taco toppings. Enjoy!

Notes

Alternative Ways to Make This Dish

Marinate boneless skinless chicken thighs and/or breasts as in the recipe card, then cook in a slow cooker on high for 4 hours or low for 8 hours. Pull the cooked meat with two forks, and serve the shredded chicken with white rice, Refried Beans.
Pour the Mexican adobo sauce over a whole chicken and roast it in the oven (the time and temperature will depend on the size of your chicken; check the packaging). Serve with Mexican Rice and a simple green salad.
If you know how to spatchcock a chicken, marinate it as in the recipe card and cook it over a charcoal grill—perfect for barbecue season! Ensure the chicken is cooked throughout before serving. The juices should run clear or check with a meat thermometer.

Nutrition