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!
2tablespoonsadobo saucefrom a small can of chipotle peppers in adobo sauce
2tablespoonsolive oil
2tablespoonsancho chile powder
1teaspoonground cumin
1teaspoondried oregano
1tablespoonsalt
½teaspoonblack pepper
Wateras needed
3 to 4poundsboneless skinless chicken thighs
Instructions
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!
Notes
Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
Spice Level – I would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
Adobo Sauce – 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!) and the chipotle peppers for another recipe.
Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.