Pollo Amador Recipe
Chicken breast marinated and grilled.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
To Serve
Method
Marinade & Chicken
- 1
Prep chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness of about 1/2 inch so they cook evenly.
- 2
Make marinade
In a medium bowl whisk together 6 tablespoons olive oil, 3 tablespoons fresh lime juice, 4 minced garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1.5 teaspoons kosher salt, 1 tablespoon honey, 1/4 cup chopped fresh cilantro and 1 teaspoon minced chipotle in adobo (optional). Taste and adjust salt or honey if desired.
- 3
Marinate chicken
Place the prepared chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, removing as much air as possible from the bag, or turning the breasts to coat in the dish. Seal and refrigerate for at least 30 minutes and up to 6 hours. For best flavor, marinate 2–4 hours; do not exceed 8 hours for texture.
- 4
Bring to room temperature
About 20 minutes before grilling, remove the chicken from the refrigerator to come closer to room temperature so it cooks more evenly. Reserve any leftover marinade (see safety note).
- 5
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat the pan over medium-high heat. Brush the grill grates or grill pan with 1 tablespoon olive oil to prevent sticking.
- 6
Grill chicken
Remove chicken from the bag, letting excess marinade drip off. Place breasts on the hot grill. Grill undisturbed for 5–7 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has nicely browned grill marks. If the outside is charring too quickly, move to a slightly cooler part of the grill. Discard any leftover marinade that contacted raw chicken.
- 7
Rest chicken
Transfer the grilled breasts to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
- 8
Slice & finish
Slice the chicken against the grain into 1/4- to 1/2-inch slices. Sprinkle with 2 tablespoons extra chopped cilantro and serve with lime wedges. Optionally squeeze a little extra lime over the top before serving.
To Serve
- 9
Plate the sliced Pollo Amador as a main for lunch specials with your choice of sides (rice, salad, grilled vegetables or warmed tortillas). Offer lime wedges on the side and extra cilantro for garnish.
