Chipotle Chicken at home
- Prep 15 minutes
- Cook 8 minutes
- Total 23 minutes
Chipotle Chicken at home is a chicken recipe on Avoteb. Plan on 23 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo + 2 tablespoons adobo sauce (from the can)
- 3 cloves garlic
- 2 tablespoons neutral oil
- 2 tablespoons white vinegar
- 1 1/2 teaspoons ancho chili powder
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- juice of 1 lime
Method
Make the marinade. In a blender (or using an immersion blender), combine the chipotle peppers, adobo sauce, garlic, oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper. Puree until completely smooth.
Marinate the chicken. Set the chicken thighs in a large bowl or zip-top bag. Tip the marinade over the chicken and toss thoroughly to coat every piece. Lid and refrigerate for at least 2 hours and up to 12 hours for best texture and flavor. Lift the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
Grill or sear. Warm an outdoor grill to a hot burner (475–500°F), or heat a large cast iron skillet over a hot burner until very hot. Lightly oil the grates or skillet. Set the chicken on the grill or in the pan and cook undisturbed for 4–5 minutes, until deeply charred and caramelized on the bottom. Flip and cook another 4–6 minutes, or until the internal temperature reaches 170–175°F.
Rest and chop. Move the chicken to a cutting board and let rest for 8–10 minutes. Slice into strips, then chop into small ½-inch pieces. Scatter evenly with the lime juice and toss to coat. Taste and season with additional salt and pepper if needed.
Plate Plate warm and enjoy!
