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Moe’s Adobo Chicken - A closeup image of the finished dish on my kitchen table.
Antonio Morelli

Moe’s Adobo Chicken Recipe

A bold, smoky, juicy Moe’s Adobo Chicken copycat made with simple spices, fresh aromatics, and a quick marinade. Perfect for burrito bowls, tacos, salads, quesadillas, and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Main Course
Cuisine: American-Mex Fusion, Mexican, Tex-Mex Fusion
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lbs chicken thighs (or breasts)
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp onion powder
  • ½ tsp Mexican oregano
  • 1 tsp salt
  • ½ TSP black pepper
  • Optional: 1 tsp chipotle in adobo (for smoky heat)

Equipment

  • Mixing bowls
  • Cast-iron skillet or grill pan
  • Tongs
  • Cutting board
  • Sharp chef’s knife
  • Measuring cups/spoons
  • Whisk

Method
 

  1. Mix the marinade ingredients until smooth.
  2. Coat the chicken evenly and let it rest for at least 30 minutes.
  3. Sear or grill until the chicken is cooked through and lightly charred.
  4. Let it rest, then slice or chop.
  5. Serve in bowls, tacos, salads, or wraps.

Notes

  • Marinating longer (2–8 hours) makes the flavor stronger.
  • Add a splash of lime before serving for a fresh, bright finish.
  • Chicken thighs give a juicier, more Moe’s-style result.
  • Keep the leftovers in the fridge for 3 days for best use.