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Mexican Adobo Chicken Recipe

Mexican Adobo Chicken Recipe

This Mexican Adobo Chicken Recipe features tender chicken marinated in a smoky, tangy adobo sauce made from dried chilies, garlic, vinegar, and aromatic spices. Quick to prepare and full of authentic Mexican flavor, it’s perfect for weeknight dinners or festive gatherings. Author Use Default (Don’t show) Servings 4 people Estimated Cost $8–$12 (depending on ingredients) Times Prep Time 0 days 0 hours 15 minutes Cook Time 0 days 0 hours 35 minutes Resting Time (Custom Time Label) 0 days 0 hours 5 minutes Total Time 0 days 0 hours 55 minutes Categories Courses Main Course, Dinner, Mexican Cuisines Mexican Keywords Mexican Adobo Chicken Recipe, adobo chicken, spicy chicken, authentic Mexican chicken
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Prep Time 15 minutes
Cook Time 35 minutes
5 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900 g chicken thighs or drumsticks, skin on or off
  • 4 dried guajillo chilies stems removed, seeds optional
  • 2 dried ancho chilies stems removed, seeds optional
  • 3 garlic cloves
  • 1/4 cup apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup chicken broth optional, for extra sauce
  • 1 lime cut into wedges (for serving)
  • Fresh cilantro chopped (for garnish)

Equipment

  • Blender or food processor (for adobo sauce)
  • Large bowl (for marinating)
  • Large Skillet Or Dutch oven
  • Wooden spoon or tongs
  • Sharp knife & cutting board
  • Measuring spoons & cups

Method
 

  1. Prepare the chilies — Toast the dried guajillo and ancho chilies lightly in a dry skillet for 1–2 minutes. Soak them in hot water for 10 minutes until soft.
  2. Make adobo sauce — In a blender, combine the soaked chilies, garlic, vinegar, cumin, smoked paprika, oregano, salt, and black pepper. Blend until smooth to form a thick adobo paste. Add 2–3 tbsp water if needed to thin slightly.
  3. Marinate the chicken — Place chicken in a large bowl and coat with the adobo sauce. Cover and refrigerate for at least 2 hours, ideally overnight, for maximum flavor.
  4. Cook the chicken — Heat olive oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken and sear for 3–4 minutes per side. Lower the heat, cover, and simmer for 25–30 minutes until chicken is fully cooked (internal temp ~165°F / 74°C).
  5. Add broth if needed — If the sauce is too thick or the pan is dry, add 1/2 cup chicken broth during cooking to keep chicken moist.
  6. Finish & garnish — Remove from heat. Let rest 5 minutes, then garnish with fresh cilantro and serve with lime wedges.
  7. Nutrition (per serving — estimate)
  8. Calories: ~350 kcal
  9. Protein: ~32 g
  10. Fat: ~20 g
  11. Carbohydrates: ~6 g
  12. Fiber: ~2 g
  13. Sodium: variable depending on salt & adobo sauce

Notes

Marination: For deeper flavor, marinate chicken overnight.
Heat level: Remove seeds from dried chilies for milder flavor, or leave some seeds for extra heat.
Cooking method: Can also bake at 400°F (200°C) for 25–30 minutes or grill on medium heat for 15–20 minutes per side.
Side dishes: Serve with rice, tortillas, beans, or roasted vegetables.