Adobo chicken

This adobo chicken recipe is inspired by the Mexican version of the marinade. The Mexicans usually use dried ancho and guajillo chilles which can be a little hard to find in New Zealand and Australia, so we’ve used more easily available chillies and the result is a delicious fragrant spicy marinade you can use on chicken or pork, or even stirred into bean and vegetarian dishes.

  • Prep Time

    15 Minutes
  • Cook Time

    12 Minutes
  • Serves

    4 People


  • 8 chicken thigh fillets


  • 2 medium cloves garlic crushed
  • 2 teaspoons of dried chilli flakes or dried ancho chilies
  • 1 jalapeno chilli deseeded and roughly chopped
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons smoked sweet paprika (Spanish if possible)
  • 2 tablespoons cider vinegar
  • 1 teaspoon dark brown sugar
  • 2 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons sea salt
  • ¼ cup water

to serve

  • 8 wraps or flatbread (we used spinach and herb wraps)
  • 1 ripe avocado mashed (optional)
  • 2 handfuls of washed salad leaves
  • ¼ cup coriander leaves (optional)
  • 8 mini Roma tomatoes sliced
  • 1 lime cut in wedges
  • sour cream

You'll Need

  • 2 large Multix freezer bags
  • Multix Bake
  • Multix Extra Wide Alfoil


  1. Place all the marinade ingredients in a food processor and blitz till you have a smooth paste.
  2. Place the freezer bags one inside the other. Trim the chicken thigh fillets of any fat and transfer to the Multix freezer bags. Pour in the marinade, seal the bag and massage the marinade into the meat. Place in the refrigerator for at least 4 hours or overnight.
  3. When your ready to cook, preheat an overhead grill to medium hot. Place the marinated chicken (making sure each piece is as flat as possible) on a wire rack set on a flat oven tray lined with Multix extra wide Alfoil (to save washing up and reflect the heat to speed up cooking)
  4. Cook the chicken on the second shelf down, for 4-5 minutes on one side, turn and cook for other 3-4 minutes, until cooked through and browned. Remove from the grill and cover with Alfoil to rest.
  5. Warm the wraps, place the salad leaves, coriander and tomatoes on a large plate. Put the mashed avocado, sour cream and salsa (if you like it) in small bowls and serve the adobo chicken cut in slices, so everyone can choose the filling they like and assemble their own wraps.
  6. You can also wrap the adobo chicken and salad in a sheet of Multix Bake and use it as a very special picnic lunch.

Tip: In summer, this dish is great cooked on a BBQ.