Moe’s Adobo Chicken: The Ultimate Guide (Bold, Tangy, Weeknight Easy)

Moleskine, an introduction to Adobo Chicken by Moe.

Moe’s Adobo Chicken: The Ultimate Guide (Bold, Tangy, Weeknight Easy)

Whenever you have visited Moe Southwest Grill and have ordered a burrito or bowl the protein can make or break the bite. And one, among the options, which made a splash on me is because it has character, Moe, Adobo Chicken. It is not just some grilled chicken. It is juicy and savoury, and a bit tangy, and garlicky, and warmly spicy with oregano and cumin- and it works perfectly in a tortilla or on a salad or over cilantro lime rice. We will recreate that experience at home on the copycat in this long form guide that is flexible enough, realistic enough to work on during the week, and scalable enough to make meal prep. We are going to discuss ingredients, logic of marinating, pan or grill, balancing vinegar and soy, chicken keeping moist and clever variations, which involve spicy, low sodium, and even vegan versions.

A brief mention of adobo so as to have a background. There are various gastronomic lives of the word. Chicken adobo is a favorite vinegar garlic braise of the Filipino culinary tradition that is prepared using vinegar, soy sauce, bay leaves, peppercorns, and is cooked until the meat is tender and coated. In the Latin and Southwest cuisine, adobo may mean a spice mixture (garlic, oregano, black pepper, sometimes cumin and chili powder) or a marinade. What Moe’s serves lean into that southwest spin it takes the umami-garlic-acid core of adobo and grills or sautes it to a clean bright finish that mixes with the Tex Mex fixings very well. Several copycat authors alongside menu expounding posts are unified on a marinade which is constructed of soy + vinegar + garlic + aromatics, with or without a pinch of brown sugar to smooth the edges and sometimes with a nod of bay leaf as a reference to Filipino heritage, cooked down to a shinny, punchy glue. Sources Various homemade recipes and explaners of the core profile: soy/vinegar/garlic/pepper/bay with the addition of Southwest spices to finish the dish with a grill/simmers finish: Drool Recipes; Easy Kitchen Guide; Conscious Eating; CookUpp.

And, then, is it a Filipino adobo we want? Not exactly. We are making the Moe version, adobo chicken in burrito, taco, bowl format and salads, clean grill, and a quick simmer/glaze in case you do it on the stovetop. Ready? Let us make pantry items that most people love into that everyday protein everyone desires.

What is so Special about Moe Adobo Chicken? Origins & Flavor Profile 

Two terms; balance and versatility. The marinade appears easy to make on paper soy sauce (umami + salt), vinegar (tang + tenderness), garlic and onion (aroma + bass notes), oregano and cumin (Southwest warmth), black pepper (rounded heat). But the way it’s used matters. Rather than a lengthy braise (Filipino version), Moe’s is hot and fast: marinate to infuse and grill or sear to achieve that light char, and lastly simmer a little of the marinade into a lacquered top. This produces a bright, savory chicken, yet still tastes like chicken, clean lines, no heaviness, and thus can be served up with rice, beans, guac, pico, corn salsa, queso, whatever.

Why will it work so well in Tex Mex constructions? Since the acid preserves bites fresh, the garlic-oregano-cumin three-way combination sticks to the tortillas and salsas and that touch of sweetness (usually only a teaspoon or two of brown sugar or the inherent sweetness of the onion) prevents the vinegar overpowering. There are two styles of copycat: (1) marinate-sear-simmers in a skillet with reserved marinade until shiny; (2) grill with marinated thighs, and apply a fast reduction, which offers sheen. And they both will give you the Moe energy, tangy, savoury, aromatic. [Sources: Ingredient lists/methods: Harmony: adobo (soy, vinegar, garlic, pepper, bay leaves); Southwest spices; either simmer in the skillet or grill: Drool Recipes; Easy Kitchen Guide; Taste of Cochin.

The verdict: Moe has made Adobo Chicken friendly during the weekdays, meal prep friendly, and flavorful like it should be in a burrito, but it is no worse placed on a bowl of steamed rice topped with quick pickled onions. Let’s build it.

Things: Ingredients and Flavor Architecture.

The best method to reproduce the restaurant flavor is to make ingredients act like members of a band- not all of them are required to be loud. You desire umami (soy), sourness (vinegar/lime), warmness (garlic/onion), warming presence of herbs (oregano, cumin), warmness of pepper, and something to bond the room together, sweet. Dark meat is juicy, or lean breasts – both are fine on condition that the marinade and cooking are also good. Some of the copycats break down to thighs owing to them being forgiving and readily absorbing flavor. Sources Copycat ingredient lists always always include some variation of thighs or mixed pieces, soy, vinegar, garlic, pepper, bay, brown sugar, and optional chilies: Conscious Eating; Easy Kitchen Guide; Drool Recipes.

You will also see some authors slip in smoked paprika or chili powder so as to fit more into the Tex Mex. That comes in handy when you do not want the chicken to be smoked too heavily without a grill. When you are going to place on a grill or a grill pan you may keep the spice mix the traditional and leave the char to speak.

The last axis is the management of salt. Soy sauce contains sodium, add salt to the marinade carefully, remaining to add kosher salt to taste upon cooking. Mix the triad, tang, salt, sweet, and you will hear that sweet note of satisfaction in the bite that pertains to Moe.

Main Products You will require 

The following is an example of a reproducible and clear shopping list of about 4-6 servings:

Chicken: 2 lb(900 g) boneless without skin, thighs (juiciest) or you may use breasts instead which is lean.

Soy sauce: 1/2 cup (use low sodium, in case you are salt sensitive).

Vinegar:  1/3 -1/2 cup of white vinegar or apple cider vinegar (ACV is heavier; the white one is lighter).

Aromatics: 6-8 pieces of chopped cloves of garlic; 1 small onion, chopped small (or 4 pieces of green onions).

Spices /herbs: 2 tsp-1-11/2 tsp dried oregano, 1-11/2 tsp ground cumin., 1 tsp black pepper, 1-2 bay leaves.

Sweetness: 40g. brown sugar (or honey) to smooth the edges.

Fat and acid enhancers (not necessary but fantastic): 1-2 Tbsp olive oil; 1-2 Tbsp fresh lime juice to give it a fresh finish.

Heat (non-compulsory): Jalap, or chili pepper; or 1/2 tsp paprika smoked, to add a slight hint of smoke.

It is a combination of many classic Moe’s style copycat products- soy + vinegar + garlic + bay + pepper and a nudge to the Southwest (oregano, cumin, chili). Representative lists of these anchors are at Representative lists of vegan dishes and Representative lists of vegan dishes (Indonese).

Representative lists of these anchors are at Representative lists of vegan dishes and Representative lists of vegan dishes (Indonese).

Pro tip: In case you use breasts, add 1 Tbsp neutral oil to the marinade (glazing helps it to be juicy) and keep cooking time short; when using thighs, you can simmer a little longer to glaze.

Add Ons Optional Add Ons Smart Substitutions

Coconut milk (2-4 Tbsp): a handful of imitators include this to make it rich and give the Filipino wink; it counteracts acidity as well as makes the sauce more intensely colored. Coconut milk is also an optional lush note, according to CookUpp.

Smoked paprika (1/2-1 tsp): adds the smoke as you do not grill.

Cumin seed + oregano leaf(mildly crushed): adds more intensity of aroma than the pre ground.

Tamari (GF) can be used instead of soy, but you will need a lower sodium amount, which will make it sweeter, then use a smaller amount of brown sugar.

Vinegar replacements Elite vinegar: Apple cider vinegar is milder; cane vinegar is that of the philosophically Philippine; white offers the cleansing snappiness. A number of sources support ACV or white as synonyms of copycats. [Drool Recipes says that ACV works, people use white vinegar to get it to be white.][(turn10search38+source)

Citrus finish Lime wedges at the table pop bowls.

Heat lanes: The heat can be added with the help of jalapeno, serrano, a pinch of cayenne, or chipotle powder (smoky heat). Add integrated heat (in place of stirring) or add in top note kick (stir in at the end).

Do not overload sugar. One or two teaspoons suffice to offset the acetousness of vinegar but not to make the sauce sweet.

Step by Step Recipe

We shall provide you with a stovetop direction (marinate – sear – simmer in marinade – reduce to glossy chicken) and briefs on grill. They both concur that Moe style adobo: savory, tangy, and lightly burnt edges and a sauce you will wish to pour over rice.

Yield: 4-6 servings

Time: 15 minutes preparation and 30-60 minutes marination (overnight best) and 20 minutes cooking.

Whisk the marinade. Bowl: 1/2 cup low sodium soy, 1/3 -1/2 cup vinegar (1/3 at first, but add more as you grow less acidic), minced garlic, onion, oregano, cumin, black pepper, brown sugar, bay leaves. Squeezer of lime, optional: olive oil (1-2 Tbsp).

Marinate. Add chicken; toss to coat. Marinate at least half an hour to an hour in fridge; the more time the better the flavor. (Breasts: cap at 6-8 hours not to develop mushy texture of the acid)

Sear. Place the large skillet (preferably stainless or cast iron) in the middle of medium high oil and 1 Tbsp of oil. Wipe chicken (reserve marinade). Cook 3-4 minutes on each side until brownened.

Simmer & glaze. Add 1/4 cup water + 3/4-1 cup marinade that has been reserved. Turn heat to medium low, and cook 8-12 minutes (thighs) or 6-8 minutes (breasts) flipping once, until cooked through (165 deg F/74 deg C). The sauce must be reduced to a glossy spoon coating liquid.

Rest & slice. Remove chicken; rest 5 minutes. Slice or shred. Stir in half a spoon or two of the sauce that has been reduced. Garnish with Lime and broken cilantro to taste.

Grill choice: Marinated thighs: Grill on medium high 5-6 minutes each side. As the meat is grilling, boil the remaining marinade, 1/2-3/4 cup which is reserved, in a small sauce-pan, 3-4 minutes to kill bacteria and become somewhat thickened; brush on as glaze in the last minute to give it a gloss.

The arrangement is reminiscent of the way various imitators make that Moes ambiance: marinade based on soy-vinegar-garlic, before either skillet simmering to glaze or grilling and a rapid reduction. SourcesDrool recipes (marinate in soy/vinegar/garlic/spices then cook until tender), Taste of Cochin (brown, then simmer with reserved marinade), Conscious Eating (marinate, then cook in chilies and bay leaves), CookUpp (marinate, then cook in chilies and bay leaves).

Pre-cooking to the Maximum Flavor.

Good adobo marinade is a two-job wonder and tenderizes and adds flavour. Vinegar hydrolyzed surface proteins to allow flavors to enter the meat; soy helps impart umami to the muscle, and garlic/onion perfumes the meat. However, the balance is important here, excess time in a strong acid bath may cause the exterior of chicken (particularly breasts) to become soft and the bite feel mealy.

Timing sweet spot:

Thighs: 4-12 hours is beautiful; it is all right overnight.

Breasts: It takes 1-6 hours; 4 hours will give boldness without sacrificing texture.

Batching tip: Make two marinades, one of raw chicken, one of fresh that will be boiled to basting or finishing sauce. When you boil using the reserved raw marinade, proceed to boil it and brush or toss it.

Salt test: Since soy contains salt, there is no need to add more salt to the marinade. Adjust salt after cooking.

Add in strategy: Want heat? Put jalapen slices in the marinade. Want smoke without a grill? Add 1/2 tsp smoked paprika. Want a rounder tang? Use apple cider vinegar instead of vinegar or use a 1-2 Tbsp of orange juice to add some complexity.

Most copycats concur with this point: a simple marinade, at the right time, is 80 percent of it. [Sources: Guide-based themes Ingredient/timing Themes: features in Easy mastering guide, Drool recipes, Conscious eating.

Food Preparation & Coating: Pan, Grill, and Gloss.

Searing is formed at the stovetop, where it is melted into your sauce to add richness. Reserved marinade and a splash of water provide sufficient water to boil and cook through until it is a glossy glaze. Set the heat to medium when the liquid is inside as it will become hard on the outside before the inside is cooked. In case the sauce becomes too thick, add 2-3 Tbsp water and proceed with a gentle simmer.

Oil the grates and the chicken on the grill to ensure that it does not stick. Shake off all the marinade because it will char. Sear, then place in indirect heat (thick marinade), and brush with a boiled marinade reduction with the last minute to get that professional touch. Keep the juices indoors by cutting before slicing.

Target texture: It is desired that you get the meat slices which are juicy yet you have lightly lacquered sides to the slices, those that are ideal in burrito and bowl mode. The sauce is made aware through a final lime squeeze; cilantro is used to add fragrance. When you are serving it with rice, add a little extra sauce over the rice, which will result in an automatic bowl base.

Grill vs. pan? Both legit. Grill adds the touch of smoke and char. Pan adds the touch of the sauce richness. Select in regards to your menu and weather. [Sources: Approaches to methods as explained by copycat posts are consistent with brown then simmers or grill then glaze process: Taste of Cochin, CookUpp, Drool Recipes.][(turn10search42+source)] [(turn10search38+source)].

Pro Tips & Chef Techniques

People tend to go wrong in three areas acid balance, overcooking and under seasoning at the end. Here’s how to nail all three.

First, vinegar is powerful. It is the tang of signature, excessively so takes the form of sharp. This is why it is necessary to add a bit of brown sugar or honey, not to make it sweet but to smooth the corners. Add 1/2 tsp honey or a pat of butter off the burner to make your batch smoother; or squeeze of lime, which is ironic, but makes vinegar more part of the whole.

Second, temperature control. Boneless thighs can be forgiven, but breasts cannot. Pull breasts any time 165degF /74degC; thighs may reach 170-175degF to tenderness. Resting: The juices have 5 minutes on a board to re-distribute.

Third, season at the end. Since soy is salty, but saltiness increases flavors, it is always wiser to add salt on the end and add more black pepper and acid when necessary. That one percent turns it to good to Moes good.

Finally, think format. Cube the quesadillas, slice the tacos, shred the bowls and Nachos. Stir with the right amount of sauce to coat it- but do not drown your tortilla fillings.

Harmony Balance between Tang, Salt, Umami and Sweetness

A spontaneous framework that you may apply whenever:

If it tastes harsh/acidic:

Add a small amount of fat (1/2 tsp neutral oil or butter),

1/2-1 tsp honey/brown sugar,

Or subsitute vinegar next time with 1/3  cup of lime instead.

If it tastes flat/bland:

Add freshly ground black pepper,

A pinch of kosher salt,

Or 1/4 tsp cumin + pinch bloomed oregano in a spoon of hot sauce in the pan and stirred in.

If it tastes too salty:

Add water and simmers 30-60 seconds to make it dilute,

Or then add 1-2 Tbsp coconut milk (creamy buffer),

Or simply put more rice/beans on the serving that are unsalted to even out the bite.

If it lacks “Moe’s” punch:

You must probably require more garlic (add fresh micro grated into the hot sauce off the burner),

Or a brighter lime finish.

These micro adjustments are imitations of what restaurants do on the line- small adjustments to find constant hits.

Differentiation and P individuation 

This is a platform consisting of a base recipe. Eat it in its original state or tilt it in the direction of spicy, lighter or plant based. Copycat authors usually release house versions: some put in chilies to give it a kick, others a splash of coconut milk, others low sodium with tamari and more herbs.

Spicy Kick Version

To make a Spicy Adobo Chicken and still have Moe on it:

You can add 1-2 tsp chili powder to the marinade (ancho to make it smoky, New Mexico to add it a bright color).

If you desire to have a back of throat blaze, add 1/4-1/2 tsp cayenne.

Or replace chill powder (1/2 tsp) with smoky spiciness which also adds color.

Cook as usual. Add pickled jalapenos and a small amount of crema on the tacos to manage the spiciness. In case your chilies are mean, one spoon of coconut milk in the reduction makes it all soft and not lost. There are even menu blogs that highlight “spicier Moe’s chicken” LTOs over the last few years and this confirms this flavor lane as long as your crowd is into spiciness. Context Moe has turned its spicy chicken offerings; general Moe spicy coverage can be found on YouTube and spicy items have been reviewed.

Pro move: With burritos, spicy adobo chicken should be mixed with cilantro lime rice, pinto beans, corn salsa, and cooling guac -textbook contrast.

Low Sodium / Lighter Version

Desire a skinnier, lunch box ready physique?

Substitute high sodium soy (or tamari reduced sodium) with low sodium soy and decrease to 1/3 cup.

Add more garlic and oregano to ensure that the aroma is high.

Keep vinegar 1/4- 1/3  cup and add lime to completion so that you do not need to add additional salt to get a pop.

Bake chicken and remove immediately at 165 deg F.

This is also good with brown rice, black beans, and plenty of pico which has no sodium.

In case you are keen on cutting sugar completely, you can try brown sugar then splash of orange juice during the reduction to help with the rounding. Several healthy leaning articles suggest lean cuts + vinegar/soy base + herbs, as a healthy and high protein choice.

Vegetarian / Vegan Twist

Uh–adobo tofu or tempeh is great.

Tofu: Except firm, press 20-30 min, cut in slabs or cubes. Flume 30-60 min (no more; acid can disintegrate it). Cook in a non stick or cast iron skillet until crisp, and add 1/4 cup boiled marinade and glaze.

Tempeh: Add simmers in water 10 minutes (removes the bitterness), drain, and marinate and pan sear.

Mushrooms (portobello/cremini): This takes about 20-30minutes to marinate; then grill or pan sear until becomes meaty and browned then glaze with limited amount of marinade.

Substitute gluten free with tamari, maple or brown sugar sweetener. Garnish with lime and cilantro. Make vegan bowls; cilantro lime rice, charred corn, black beans, pico, and avocado. The adobo is not only beautiful to transmit through plants, as it is in chicken.

Serving Ideas & Pairings

Be component-based, i.e. protein + grain + beans + crunch + fresh + creamy + bright. This matrix that Moe nails on the line and you can do the same.

Burrito preparation: Heat 12 inch tortilla, add cilantro lime rice, black beans, Moes adobo chicken (sliced), corn salsa, pico, shredded lettuce, cheese, sour cream or chipotle crema and squeeze lime.

Bowl build: Build the same without the tortilla; it is sizzling with the addition of grilled peppers and onions.

Tacos: Corn tortillas, soft and a small smear of refried beans, some slices of chicken, onion cilantro, salsa verde.

Salad: Cabbage mix with Romaine, adobo chicken, avocado, pickled red onions, cooked and roasted corn, cotija, creamy cilantro dressing.

When you are having fun, prepare your own bar: rice, beans, tortillas, salsas (pico, tomatillo, corn), shredded cheese, crema, guac, hot sauces, limes, chopped cilantro. Place the adobo chicken in a hot skillet and add a ladle of sauce and allow the guests to build. It is no frills, interactive and never fails.

Tex Mex Pairing/Burrito/Bowl Templates.

Three no fail templates:

Classic Moe’s ish Bowl:

Base: Cilantro lime rice + black beans.

Protein: Adobo chicken

Veg: Peppers/onions grilled + salsa corn.

Fresh: Pico, romaine

Creamy: Yes, cheese or sour cream.

Lime wedge, chopped cilantro

Street Taco Trio:

Tortillas: Warmed corn

Fill: adobo chicken + onion cilantro

Top: Salsa verde + slices of radish.

Side: Charred scallion + lime

Protein Salad:

Greens: cabbage, shredded + Romaine

Add: Avocado, cherry tomatoes, adobo chicken, roasted corn.

Cheese: Cotija or Monterey jack.

Dressing: Citrus (yogurt + lime + cilantro + garlic + pinch cumin)

These blends maintain his/her contrast of texture creamy versus crisp, warm versus cool and help spotlight the savory bright heart of the adobo.

Innovative Choices to Use Leftovers

Adobo Fried Rice: Cut up the chicken remnant; saute over day old rice, pea, scallions, a splash of soy, and a squeeze of lime. Add egg if you like.

Quesadillas: Tear up chicken using a spoonful of sauce; stuff it into tortillas, which is topped with Monterey Jack; griddle till it turns brown. Serve with pico + crema.

Breakfast Tacos: Scrambled eggs with adobo chicken, Salsa and avocado.

Stuffed Peppers: Cooked rice, beans and shredded adobo chicken make the mixture. Fill with bell pepper, cheese, and bake until it becomes bubbly.

Nachos: Tortilla chips + cheese + adobo chicken + black beans; bake; top it off with pico, jalapenos and crema.

Leftovers maintain their taste up to 3-4 days and in fact get better on the 2nd day, as the spices swell in the refrigerator.

Storage, Reheating and Preparing the Meals

Planning: At this point, you need to cook two-three pounds of meat at a time; then you are making bowls, so slice a portion; you are making tacos, so shred a portion. Containers of rice/ beans. Prepare fresh toppings (pico, lettuce, cilantro, lime) and keep them separate so that they do not get soft. Store some of the sauce in a small container to re gloss at the re-heat stage.

Principle of reheating Keep container moist. Add 1-2 tsp water or broth and cover, then reheat. Complete with lime and fresh herbs in order to refresh brightness.

Freezer Slice or shred, lightly, freeze in flat bags not more than 2 months. Allow to thaw and then rewarm with a splash of water and then re season.

Safe Storage & Shelf Life 

Adhere to mere food safety standards:

Cool down: Place chicken on a sheet pan to allow it to cool off (10-15 minutes) and then package it.

Fridge: Up to 4 days.

Freezer: 0 – 2 months optimum quality.

Marinade safety: In case you are going to use marinade as glaze, you must boil it at least 3 minutes, which will kill pathogens (the FDA rule of thumb of reused marinades). Even better, put aside a clean section of marinade and then it will not come in contact with raw chicken to be finished.

Cross contamination: Clean the tongs after moving the raw meat and use different boards with raw and sliced cooked chicken.

Warming up without drying.

Microwave (fast): Add 1-2 tsp of water/broth, cover loosely and heat using 6090 seconds. Stir; 30 seconds blasts until warm. Finish with lime.

Skillet (best texture): Splash in a water; medium heat 2-3 minutes, swirling; 50ml of reduction sauce to freshen face.

Oven: wrap with foil, 300 deg F/150degC, 8-10 mins: to have light sides, uncover 2 mins.

When your reheated chicken is one-dimensional, it is normal, cold deadens acid. Pound it with cilantro, pepper and lime to the end.

FAQs & Troubleshooting 

Q: Can I make it ahead?

A: Yes. Marinate (thigh) or up to 6-8 hours (breasts), cook, refrigerate. Reboil adding water and re season.

Q: My chicken tasted sharp.

A: Fill vinegar to 1/ 3 -cup, and add 1 tsp brown sugar or complete with 1/4 tsp off-heat honey. ACV is rounder than white.

Q: My sauce got salty.

A: Add water and simmer 3050 seconds; add a little spoon of coconut milk or unsalted butter; or the next time, go with low sodium soy.

Q Do you mind grilling raw marinade?

Alternative: Yes–simply remove uncooked marinade or boil it prior to applying the brush to it.

Q: Best cut?

A: Thighs of every kind are forgiving, juiciest; breasts, when one sees the time and pulls, at 165degF, are all right.

Common Mistakes to Avoid 

Marinating breasts too long. Acid can make them mealy. Cap at 6-8 hours.

Overcrowding the pan. You’ll steam instead of sear. Work in batches.

Boiling after searing. The outer may be hardened by a boil of violence. Simmer gently.

Skipping the rest. Juiciness is safeguarded by five minutes on a board.

Not tasting at the end. Always add salt/pepper/lime after cooking.

Gluten Free & Allergen Notes 

Gluten free: Use certified GF or tamari soy. Check vinegar (the majority of it is GF), and packaged add ons to watches (tortillas, sauces).

Dairy free: This recipe is dairy free without any butter finish.

Low sugar: No brown sugar; use observed equilibrium with AVC and lime.

Halal friendly: It is necessary to make sure that soy/tamari and vinegars are or become permissible; the main ingredients are simple.

In the case of strict GF + DF burritos, corn tortillas, rice bowls, and homemade pico/guac are used.

Copy Paste recipe muffin (one-pan or one-grill).

Moe’s Adobo Chicken

Serves: 4-6 Time: 45-70 min (inc. marinade buffer not included)

Marinade:

1/2 cup low sodium soy (or tamari)

1/3 -1/2 cup white/apple cider vinegar.

6-8 garlic cloves, minced

1 small onion either chopped very fine (or 4 green onions, cut)

2 tsp dried oregano, 1-11/2 tsp ground cumin

1 tsp black pepper, 1-2 bay leaves

1-2 tsp brown sugar or honey (not a necessity, though it is suggested)

1-2 Tbsp olive oil (optional)

1 Tbsp lime juice (optional)

Chicken: 2lb boneless, skinless thighs (or breasts)

Method:

Whisk marinade; it puts in chicken; chill 30-60 min (thighs go 4-12 h).

Pan sear in 1 Tbsp oil, 3-4 min/side.

Add reserved marinade 3/4-1 -1 water; simmer to cooked through and glazed (8-12 min thighs; 6-8 min breasts).

5 min; slice; shake with a spoon of sauce. Finish with lime + cilantro.

Grill var: It should be grilled 5-6 min/side and marinade boiled 3 min and it is brushed at the end as the glaze.

Companies: Cilantro lime rice, beans, pico, corn salsa, guac, lime wedges.