Pollo Adobado with Chirmol

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Bone-in chicken thighs marinated in a guajillo, achiote and bitter-orange adobo, then grilled until charred. They are topped with chirmol, the Guatemalan salsa of charred tomato, mint and lime. This Guatemalan-inspired chicken recipe (gluten-free), ready in about 65 minutes, pairs bone-in skin-on chicken thighs, guajillo chiles, stemmed and seeded, achiote paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 4 guajillo chiles, stemmed and seeded
• 1 1/2 tbsp achiote paste
• 6 tbsp bitter orange juice (or 1/4 cup orange juice + 2 tbsp lime juice)
• 4 garlic cloves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tbsp white vinegar
• 2 tbsp vegetable oil
• 2 tsp, divided salt
• 4 Roma tomatoes (for chirmol)
• 1/2 white onion, finely diced
• 2 tbsp fresh mint, chopped
• 3 tbsp cilantro, chopped
• 2 tbsp lime juice

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Instructions

1. Step 1: Toast the guajillo chiles in a dry skillet for 30 seconds per side, then soak them in hot water for 15 minutes. Drain.
2. Step 2: Blend the chiles with the achiote, bitter orange juice, garlic, oregano, cumin, vinegar, oil and 1 1/2 tsp salt until smooth.
3. Step 3: Coat the chicken in the adobo, cover and refrigerate for at least 2 hours, or up to overnight.
4. Step 4: Preheat a grill to medium (about 375°F). Grill the chicken skin-side down over indirect heat for 25 minutes. Flip it and move it over direct heat for 10–15 minutes more, until charred and 175°F inside.
5. Step 5: For the chirmol, char the tomatoes on the grill until the skins blister. Peel them roughly and mash or chop them coarsely.
6. Step 6: Mix the tomatoes with the onion, mint, cilantro, lime juice and the remaining 1/2 tsp salt.
7. Step 7: Rest the chicken for 5 minutes, then serve with the chirmol spooned over the top.