Pollo Asado Chicken Burrito Recipe

Make marinade

In a medium bowl whisk together orange juice, 2 tablespoons lime juice, 2 tablespoons olive oil, minced garlic, minced chipotle, cumin, oregano, smoked paprika, 1 1/4 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place chicken thighs in a shallow dish or zip-top bag. Pour marinade over chicken, ensuring pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer yields more flavor).

Cook chicken

Preheat grill or a heavy skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain into bite-size strips.

Rinse rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1 1/4 cups chicken broth (or water), 1 tsp lime zest, 1 tablespoon lime juice, 1 tsp olive oil and 1/4 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a small saucepan over medium heat, combine drained black beans, 1/4 tsp cumin and 1/4 tsp salt. Heat 3–4 minutes until warmed through, stirring occasionally. Remove from heat and stir in 1 tablespoon lime juice.

If using store-bought pico or salsa, taste and adjust seasoning with a pinch of salt or a squeeze of lime. Coarsely chop lettuce and crumble queso fresco. Keep sour cream or crema chilled until assembly.

Warm tortillas: heat a large skillet over medium and brush each tortilla lightly with oil or butter. Warm 20–30 seconds per side until pliable (or wrap in foil and warm in a 300°F oven for 10 minutes).

Assemble burritos: lay a warm tortilla flat. In the center place about 1/4 cup cooked rice, 1/4 cup black beans, 3–4 oz sliced pollo asado (about 1/4 of the cooked chicken), 3 tablespoons pico de gallo, a small handful of shredded lettuce, 1 tablespoon crumbled queso, 1 tablespoon sour cream, and 1/2 tablespoon chopped cilantro. Leave space at the edges for folding.

Fold burrito: fold the bottom edge up over the filling, fold both sides in, then roll tightly to seal. Repeat with remaining tortillas and fillings.

Finish (optional): for a crisp exterior, place each burrito seam-side down in a hot skillet and press gently 1–2 minutes per side until golden brown.

Serve: cut in half if desired and serve with lime wedges and extra salsa on the side.