Mexican Grilled Pollo Adobado on Arteflame Grill

Introduction

Pollo Adobado a la Parrilla is a flavorful, smoky, and slightly spicy Mexican grilled chicken dish that gets an incredible sear on the Arteflame grill. By using an adobo marinade, we enhance the chicken's flavor, locking in the juices with a high-heat sear before finishing to perfection on the flat cooktop. This technique ensures a juicy, delicious bite every time!

Ingredients

• 4 boneless, skinless chicken thighs
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 4 garlic cloves
• 1/2 cup apple cider vinegar
• 1/2 cup orange juice
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter (for grilling)
• Chopped cilantro and lime wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire burn for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the Adobo Marinade

1. Soak the guajillo and ancho chilies in hot water for 10 minutes until softened.
2. In a blender, add the chilies, garlic, vinegar, orange juice, paprika, cumin, oregano, salt, and black pepper.
3. Blend until smooth and pour over the chicken, ensuring it’s well coated.
4. Marinate for at least 1 hour or overnight for maximum flavor.

Step 3: Sear the Chicken

1. Place butter on the center grill grate of the Arteflame.
2. Remove the chicken from the marinade and place it on the center grill grate at 1,000°F.
3. Sear for 2 minutes per side to lock in the juices.

Step 4: Cook to Perfection

1. Move the seared chicken to the Arteflame flat cooktop.
2. Continue cooking until the internal temperature reaches 165°F.
3. Remove the chicken when it reaches 150°F as it will continue cooking after removal.

Step 5: Serve

1. Let the chicken rest for 5 minutes.
2. Garnish with chopped cilantro and serve with lime wedges.

Tips

• Always remove the chicken at 15°F below target temperature to prevent overcooking.
• Rotate the chicken on the flat top to ensure even cooking.
• For extra smoky flavor, use mesquite or hickory wood.

Variations

1. Spicy Chipotle: Add 2 chipotle peppers in adobo sauce to the marinade for extra heat and smokiness.
2. Citrus-Lime: Replace orange juice with lime juice for a tangier flavor.
3. Garlic-Herb: Increase garlic to 6 cloves and add fresh thyme and rosemary to the marinade.
4. Sweet and Smoky: Add 1 tablespoon of honey to balance the smoky heat.
5. Pineapple Infused: Blend fresh pineapple with the marinade for a tropical twist.

Conclusion

Grilling Pollo Adobado on the Arteflame ensures juicy, flavorful, and perfectly seared chicken every time. Using the reverse sear method, you lock in the flavors and achieve a mouthwatering result. Try different variations for unique flavor twists!

Best Pairings

• Grilled Mexican street corn (Elote)
• Warm corn tortillas
• Fresh guacamole and salsa
• Black beans and rice
• A cold Mexican lager or margarita