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Chori Pollo Asado (Grilled Chorizo Chicken)

Chori Pollo Asado (Grilled Chorizo Chicken) brings smoky grilled chicken, spicy chorizo, and melty queso together in one bold bite.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 781kcal
Author David & Debbie Spivey

Useful Equipment:

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.
💡 Tip: You can use a good-quality jarred queso dip (we love Queso-Melt) or make your own cheese sauce if you’re feeling fancy. Shredded Monterey Jack works too; just melt it directly over the chicken.

Nutrition

Calories: 781kcal | Carbohydrates: 51g | Protein: 41g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 2357mg | Potassium: 389mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1023IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 5mg
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