Copycat Chipotle Chicken Recipe
Total Time
1 hr 45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.84 out of 5 stars
(155)
Ingredients
6-8 servings
- ½ medium red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon black pepper
- Water, as needed
- 3 to 4 pounds boneless skinless chicken thighs
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
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!
Step 4
Save recipe for the next time?
Chef's 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.
