The key to this amazing copycat recipe for Chipotle chicken is the marinade, and getting a nice sear on the chicken for those crunchy bits of cooked marinade!
Ingredients:
- ½medium red onion(coarsely chopped)
- 3clovesgarlic(coarsely chopped)
- 2tablespoonsadobo sauce(from a small can of chipotle peppers in adobo sauce)
- 2tablespoonsolive oil
- 2tablespoonsancho chile powder
- 1teaspoonground cumin
- 1teaspoondried oregano
- 1tablespoonsalt
- ½teaspoonblack pepper
- Water(as needed)
- 3 to 4poundsboneless skinless chicken thighs
Directions:
- Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
- Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
- Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!
Recipe Notes:
Note: You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for easy measuring!), as well as the chipotle peppers, for another recipe. Nutritional values are based on one serving
Nutrition:
Calories: 343kcal
Fat: 15g
Saturated fat: 3g
Cholesterol: 215mg
Sodium: 1838mg
Potassium: 644mg
Carbohydrates: 4g
Fiber: 1g
Protein: 44g
Vitamin A: 17.2%
Vitamin C: 1.8%
Calcium: 5%
Iron: 15.6%
SO GOOD. Omg, I loved this so much. It’s absolutely delicious and easy to make. I pureed the onion and garlic mixture because I hate chunks and it turned out awesome. We made it in a pan, which was definitely the way to go. We also made the cilantro lime rice and that was a hit too! I love this website!
My VERY PICKY daughter loves this and begged me to make it again – which I’m doing tonight.
I am barely getting 2tbls of the adobo sauce from the small cans. Am I supposed to do something with the peppers in them? Like puree them in the sauce to get the 2tbls? This recipe is a hit and have made it a couple times but I am just stumped by my cans lack of available sauce.
I have the same problem trying to get enough liquid from the can of chipotle peppers. I add a small amount of water to the can and mix well. That gives me enough liquid for a couple of recipes. I also take one of the peppers, remove the seeds and add it to the blender. It gives a slight kick, but still not too hot for my three year old who loves this amazing chicken.
Thanks! Didn’t even think about adding some water to the can instead of at the end to make a full cup. It just threw me off when the directions say you can freeze the extra adobo sauce and I am like what extra sauce??