Bobby Flay Chicken Adobo

This delicious Bobby Flay-inspired Chicken Adobo is a quick and flavorful meal perfect for busy weeknights or casual gatherings. With smoky spices, juicy grilled chicken, and a creamy avocado salad, it’s a dish that’s both easy to make and packed with bold flavors. Use everyday ingredients for a fresh, zesty twist everyone will love!

Ingredients Needed:

Chicken:

• 1 tablespoon ancho chile powder
• 1 tablespoon New Mexican chile powder
• 1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup orange juice
• 1/2 lime, juiced (about 1 tablespoon)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 2 boneless skinless chicken breasts, about 8 ounces each

Avocado and Red Onion Salad:

• 1 ripe Haas avocado, diced
• 1/2 small red onion, thinly sliced
• 1/3 cup fresh cilantro, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 lime, juiced (about 1 tablespoon)
• 1 tablespoon extra-virgin olive oil

For Serving:

• Three 6-inch blue or white corn tortillas
• 1 tablespoon extra-virgin olive oil
• 1/2 lime juiced (about 1 tablespoon)
• Sprig fresh cilantro

How To Make Chicken Adobo Recipe?

1. Prepare the chicken marinade and preheat the grill: In a medium bowl, whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice, salt, and pepper. Add canola oil and mix well. Coat the chicken thoroughly in the marinade. Preheat two cast-iron grill pans over medium heat.
2. Grill the chicken: Place the chicken on the grill and cook for about 4 minutes on one side until golden brown and slightly charred. Flip the chicken and grill for another 4 minutes or until fully cooked. Ensure the internal temperature reaches 74°C / 165°F.
3. Prepare the avocado and red onion salad: In a medium bowl, combine the diced avocado, sliced red onion, chopped cilantro, salt, pepper, lime juice, and olive oil. Gently fold the mixture with a rubber spatula, slightly breaking up the avocado for texture.
4. Warm the tortillas: Grill the tortillas on both sides for about 10 seconds each, until lightly marked and warmed through. Fold in half and set aside.
5. Assemble and serve: Place the grilled chicken in the center of a serving dish. Add a generous scoop of the avocado and red onion salad on top. Serve with the warmed tortillas on the side. Drizzle the dish with olive oil and lime juice, and garnish with a sprig of cilantro.

Recipe Tips:

• Marinate for Maximum Flavor: Let the chicken sit in the marinade for at least 30 minutes to soak up all the smoky and citrusy flavors. If you have time, marinate it for up to 2 hours in the fridge.
• Use a Meat Thermometer: To ensure perfectly cooked chicken, use a thermometer to check the internal temperature. It should reach 74°C / 165°F for safe and juicy meat.
• Choose Ripe Avocados: For the salad, pick avocados that are just soft to the touch but not mushy. They’ll give the perfect creamy texture to the dish.
• Grill Tortillas Properly: Don’t skip grilling the tortillas! It enhances their flavor and makes them soft and warm for easy serving. Only grill for 10–15 seconds per side to avoid hardening them.
• Adjust the Heat Levels: If you prefer a milder dish, reduce the ancho and New Mexican chile powders slightly. For extra spice, add a pinch of cayenne or a dash of hot sauce to the marinade.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Adobo cool to room temperature. Then store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Allow the Chicken Adobo to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
• Reheat: Heat a small amount of oil in a pan over medium heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until heated through and slightly crispy on the outside.

Nutrition Facts

Serving Size: 1 cup (approximately 221g)

• Calories: 392
• Total Fat: 23g
• Saturated Fat: 5g
• Cholesterol: 104mg
• Sodium: 2176mg
• Potassium: 546mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 37g

Try More Bobby Flay Recipe:

• Bobby Flay Honey Mustard Chicken
• Bobby Flay Chicken Wings
• Bobby Flay Chicken Skewers
• Bobby Flay Chicken Alfredo