Chipotle Chicken (Copycat)

65 min · 8 servings (about 6 cups) · easy · Tex-Mex

Ingredients

Marinade

• 1/2 red onion, roughly chopped
• 5 cloves garlic, peeled
• 2 tbsp adobo sauce, from a can of chipotle peppers in adobo
• 2 tbsp ancho chile powder
• 2 tbsp olive oil, or rice bran or avocado oil
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• as needed water, to bring marinade to 1 cup (240 ml)

Chicken

• 3 lb (1.36 kg) boneless, skinless chicken thighs, or breasts
• 2 tbsp olive oil, for cooking

Method

1. Marinate
2. In a food processor or blender, combine the red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, salt and pepper; blend until smooth.
3. Pour the marinade into a liquid measuring cup and add enough water to make 1 cup (240 ml).
4. Place the chicken in a large zip-top bag or shallow dish, add the marinade and turn to coat. Refrigerate at least 30 minutes or up to overnight.
5. Cook
6. Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches as needed.
7. Cook, turning occasionally, until browned and the chicken reaches 165°F (74°C) on an instant-read thermometer, about 10 to 15 minutes.
8. Finish
9. Transfer to a cutting board and rest 10 minutes, then chop into small pieces and season to taste with salt. Serve in burritos, tacos, bowls or salads.

Tips

• The page text did not list quantities, so amounts here are standard estimates sized to yield about 6 cups cooked chicken; adjust to taste.
• Thighs give the juiciest result closest to Chipotle's texture, but breasts work too.
• Even 30 minutes of marinating adds plenty of flavor; marinate overnight for deeper flavor.
• For more heat, add extra adobo sauce or a chopped chipotle pepper to the marinade.
• To use whole dried anchos, stem and seed them, toast in a dry skillet over medium-low until fragrant, soak in boiling water 10 minutes, drain and blend in place of the powder.
• To grill, cook over oiled grates at medium-high heat, turning as needed, until 165°F, about 10 to 15 minutes.
• To bake, arrange in a lightly oiled dish, cover with parchment tucked around the chicken and bake at 400°F (200°C) until 165°F, about 30 to 40 minutes.
• Freeze leftover adobo sauce in small portions for future recipes.
• Refrigerate leftovers airtight up to 4 days or freeze up to 2 months; reheat gently with a splash of water to keep it moist.