This Copycat Chipotle Chicken Recipe brings bold flavors into your kitchen with simple steps and fresh ingredients. It’s juicy and perfect for a delicious dinner featuring spicy chicken or grilled chicken lovers.
Author:Eleanor Royal
Prep Time:2 hrs 10 mins
Cook Time:8 mins
Total Time:2 hrs 18 mins
Yield:8 servings 1x
Category:Main Course
Method:Baked
Cuisine:American, Mexican
Diet:Standard
Ingredients
Scale
4 lbs boneless skinless chicken thighs or breasts
4 garlic cloves
1 small white or red onion quartered
¼ cup distilled vinegar
2 tbsp ancho chili powder
2 tsp cumin
1 tsp dried oregano
4 tbsp oil divided vegetable or canola or rice bran
1 tsp salt
½ tsp freshly ground black pepper
1 chipotle pepper in adobo sauce
2 tbsp adobo sauce
Instructions
Combine garlic, onion, vinegar, ancho chili powder, cumin, oregano, 2 tbsp of oil, salt, pepper, chipotle pepper, and adobo sauce in a blender or food processor and blend until completely smooth.
Put the chicken thighs into a large Ziplock bag, pour in the marinade, seal the bag, and toss to coat all pieces thoroughly. Refrigerate the marinated chicken for at least 2-3 hours or overnight for full flavor.
To grill, heat the grill to medium-high and oil the grates. Cook the chicken about 3-4 minutes per side until the internal temperature hits 165 degrees Fahrenheit, working in batches if needed to avoid crowding. Let the chicken rest, then chop it coarsely.
For stovetop cooking, warm 2 tbsp oil in a large skillet over medium-high heat and cook the chicken 3-4 minutes on each side until fully cooked. Rest and roughly chop before serving.
To bake, preheat the oven to 450 degrees Fahrenheit, place chicken in a baking dish and bake for 18 minutes. Cover with foil and bake another 4-5 minutes. Let the chicken rest and chop roughly before serving.