Chori Pollo Asado (Grilled Chorizo Chicken) brings smoky grilled chicken, spicy chorizo, and melty queso together in one bold bite.
Bear with me, this dish has a bit of a backstory…
Chori Pollo Asado was always David’s go-to at our favorite little Mexican restaurant in the town of Front Royal. I swear, he ordered it every single time we went. You could count on it like clockwork.
That restaurant closed a few years ago, and while he’s tried the same dish at other places since, none of them have quite hit the same mark. You know how it is, sometimes it’s not just the food, it’s the place, the people, and that one perfect plate that just sticks with you. In this case, it was definitely the food.
Eventually, David realized the only way he was going to enjoy that same flavor again was to fire up the grill and make it himself. So that’s exactly what he did. Except he added the charcoal flavor that took this dish over the top.
Why You’ll Love This Recipe:
- Packed with smoky, bold flavor from the grilled chicken and spicy chorizo to the cheesy queso and toppings.
- Great for casual grilling or impressing guests at cookouts. Perfect for a delicious weeknight meal!
- Simple ingredients, with a huge payoff with maximum flavor.
- Customizable tacos that everyone can build their own way.
What is Chori Pollo Asado?
Chori Pollo is a dish with deep roots in Latin American cuisine, often served sizzling at Mexican restaurants and smothered in melted cheese. But David took it to the grill and gave it our own backyard twist: grilled chicken breasts seasoned with bold spices, topped with warm queso and smoky chorizo cooked in a cast-iron skillet right over the flames.
Instead of being pan-seared, the chicken picks up a little char and a touch of smoke from the grill, adding even more depth. The queso melts over the top and blends with the crispy chorizo, creating a rich, creamy finish that’s even better than the restaurant version.
How to Make Chorizo Pollo Asado
Smoky. Juicy. Spicy. Simple. This chori pollo recipe comes together in a few simple steps, all right on the grill. The grilled chicken is marinated in spices, topped with crispy chorizo, and packed with flavor from start to finish. No fuss, just fire.
David handles the chicken, grilling it to perfection and smothering it in smoky, spicy chorizo, while I take care of the sides, because cooking together in our mountain kitchen? Yeah, it ain’t sexy! We’ve learned it’s better to stick to our lanes and let each other focus on what we do best. Let’s go over the basics:
- Fire up the grill and set it for two-zone heat (direct and indirect). Preheat to 350 to 450 degrees F.
- Butterfly and pound the chicken breasts to about ¼-inch thick for even cooking.
- Season the chicken with a blend of cumin, garlic powder, chili powder, salt, and pepper.
- Grill the chicken over direct heat for 3 to 5 minutes per side, until golden brown. Then move it to indirect heat to finish cooking to an internal temperature of 165 degrees F.
- Brown the chorizo in a (cast-iron) large skillet over direct heat, breaking it up into crispy bits (8 to 10 minutes).
- Warm the queso, then place the grilled chicken in the skillet with the chorizo.
- Top the chicken with melted queso and spoon crispy chorizo over each piece.
- Assemble tacos with warm tortillas, refried beans, sliced chicken, guacamole, pico de gallo, and pickled jalapeños.
- Serve with Mexican rice and more beans on the side, a squeeze of lime juice and enjoy! Don’t forget fresh cilantro even though David wants no part of it, I LOVE IT!!
Recipe Tips for Chori Pollo Asado
- Pound the chicken thin for even cooking. Butterflying and pounding the chicken ensures it cooks evenly and quickly on the grill with no dry edges or raw centers.
- Use fresh Mexican chorizo. This recipe works best with uncooked, crumbly Mexican-style chorizo, not the cured Spanish kind. Look for it near the fresh sausage at the store. We use a mild spicy chorizo with earthy spices.
- Two-zone heat is key. Sear the chicken over direct heat, then finish it off gently over indirect heat. It stays juicy and never overcooks.
- Crispy chorizo = flavor. Let the chorizo brown in the skillet until you see those little crispy bits; they add a lot of texture and smoky flavor to every bite.
- Make it your own! Spice up the chicken seasoning by adding grilled peppers or onions, or consider swapping queso for shredded cheese if that’s what you have on hand.
- No queso on hand? You can melt shredded Monterey Jack or a blend of Mexican cheeses instead.
What About Leftovers?
If you’ve got any leftovers (that’s a big if) don’t toss them. This stuff heats up so well.
David always makes extra on purpose. Says it’s “meal planning,” but really, he just wants Chori Pollo two days in a row and I don’t blame him!
Here’s what we do:
- Store the chicken, chorizo sausage, and queso in separately in an airtight container in the fridge. They’ll keep for about 3 to 4 days.
- Warm everything up gently. David likes to reheat the chicken and chorizo in a skillet so they crisp up a little again. I toss the queso in the microwave on low, stirring every 30 seconds or so to keep it smooth.
Leftover ideas:
- Wrap it all up with scrambled eggs and potatoes for a killer breakfast burrito.
- Make a quick rice bowl with whatever’s in the fridge.
- Or just rebuild those cheesy, chorizo-loaded tacos and enjoy ‘em all over again. Still just as good—maybe even better.
There’s something about the smell of chorizo sizzling and chicken grilling that’ll stop you in your tracks. It drifts through the mountain air, wraps around the porch, and makes you glad you never gave up on dinner. If you’re anything like us, you live for those laid-back evenings when the grill’s hot, the drinks are cold, and dinner feels more like fun than work.
It’s bold. It’s messy in the best way. And it belongs on your grill this weekend.
With love and flavor,
Chori Pollo Asado (Grilled Chorizo Chicken)
Useful Equipment:
- Meat Mallet
Ingredients
- 2 whole boneless skinless chicken breasts
- 1 pound ground Mexican chorizo
- 1 cup queso cheese store-bought dip-style or homemade; see notes
- 12 8-inch tortillas we love flour but use corn if you prefer
Chicken Seasoning:
- ¼ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Serving Suggestions:
- Refried beans
- Guacamole
- Pico de gallo
- Mexican rice
- Pickled jalapeños optional
- chopped cilantro
- lime wedges
- sour cream
Instructions
Prepare the Grill:
- Light your coals and set up a charcoal grill for two-zone heat (one side direct, one side indirect). Preheat to around 350 to 450 degrees F.
Prep the Chicken:
- Butterfly the chicken breasts, then pound them to about ¼-inch thick for even cooking. Season both sides generously with the chicken seasoning. Set aside.
Grill the Chicken:
- Place the chicken over direct heat and grill for 3 to 5 minutes per side, or until golden brown with nice grill marks.
- Move the chicken to the indirect heat zone and cook until the internal temperature reaches 165 degrees F. The goal is to get the chicken done and keep it warm without drying it out.
Cook the Chorizo:
- While the chicken finishes, place a cast-iron skillet over direct heat. Add the chorizo and cook, breaking it into small bits, until browned and crispy, about 8 to 10 minutes.
Warm the Queso & Combine:
- Push the chorizo to one side of the pan. Place the grilled chicken breasts in the skillet. Spoon warmed queso over each piece of chicken, then top with the crispy chorizo.
Assemble & Serve:
- Smear a spoonful of refried beans onto a warm flour tortilla. Add slices of the cheesy, chorizo-topped chicken. Garnish with guacamole, pico de gallo, and pickled jalapeños, if using. Serve with rice and more refried beans on the side, and dig in!
Notes
- Pound the chicken thin for even cooking. Butterflying and pounding the chicken ensures it cooks evenly and quickly on the grill with no dry edges or raw centers.
- Use fresh Mexican chorizo. This recipe works best with uncooked, crumbly Mexican-style chorizo, not the cured Spanish kind. Look for it near the fresh sausage at the store.
- Two-zone heat is key. Sear the chicken over direct heat, then finish it off gently over indirect heat. It stays juicy and never overcooks.
- Crispy chorizo = flavor. Let the chorizo brown in the skillet until you see those little crispy bits; they add a lot of texture and smoky flavor to every bite.
- Make it your own! Spice up the chicken seasoning by adding grilled peppers or onions, or consider swapping queso for shredded cheese if that’s what you have on hand.
- No queso on hand? You can melt shredded Monterey Jack or a blend of Mexican cheeses instead.
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