Recipe courtesy of Jane Butel

Adobo Chicken with Margarita Salsa

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 8 min
  • Cook: 12 min
  • Yield: 4 servings
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4 (6-ounce) chicken breasts, trimmed, cleaned


1/2 cup red chile flakes

6 cloves garlic, minced

4 tablespoons minced fresh oregano

1 3/4 cups water

Salt and ground black pepper

Margarita Salsa:

1 cup diced tomato

1 cup medium diced white onion

5 green chiles, very finely minced (remove seed and ribs for a milder salsa)

1 cup gently packed cilantro, roughly chop

2 large cloves garlic, minced

1 teaspoon salt

1/2 cup lime juice

1/2 cup Cuervo 1800 tequila


  1. For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
  2. For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
  3. For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.

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