Description

Ditch the takeout line and whip up this copycat Chipotle Chicken at home – the marinade is a breeze, healthy, and delivers flavors that surpass the original! Use chicken breasts or thighs, and follow my guide for baking or grilling perfection.

Ingredients

Scale

1/2 medium red onion coarsely chopped (see notes)
3 cloves garlic
2 tablespoons adobo sauce from a small can of Chipotle peppers
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked, see recipe notes
2 tablespoons olive oil or rice bran oil, plus more for the cooking surface
2 teaspoons cumin
2 teaspoons dried oregano (see notes)
Salt and freshly ground black pepper
4 pounds boneless, skinless chicken

Instructions

To make the marinade (see recipe notes for dried chiles method):

Combine the fiery flavors of red onion, garlic, adobo sauce, and ancho chile powder with olive oil, cumin, and oregano in your food processor. Blend until smooth, then thin to 1 cup with water for a marinade ready to burst with bold taste.
Place the chicken in a large, freezer-safe plastic bag, then pour in marinade, seal the bag, and mash it gently until the chicken is evenly coated. Marinate in the refrigerator in a dish for at least 30 minutes, or overnight for deeper flavor.

To make the chicken on the stove:

Heat 2 tablespoons oil in a large skillet until shimmering, then add chicken and cook, turning occasionally, in batches if your skillet is small, until the temperature reaches 165 degrees on an internal thermometer.To accommodate different skillet sizes, cook the chicken in batches.
After transferring to a cutting board and tenting with foil for 10 minutes to trap steam, chop the food into small pieces, season with salt to taste, and serve on tortillas or in bowls with your desired toppings.

To make the chicken on the grill:

Preheat a pan or skillet over medium-high heat and coat it with 2 tablespoons of oil.Grill the chicken in batches, turning occasionally for 10 to 15 minutes, until an internal thermometer registers 165°F and bits of caramelized fond cling to the outside. Add 1 – 2 tablespoons of oil to your grilling surface between batches.
Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.

To bake the chicken in the oven (preferred method for white meat):

To get the chicken cooking, preheat your oven to 400 degrees and coat a baking dish with oil or nonstick spray, then arrange the chicken pieces in a single layer.Completely cover the chicken with parchment paper, tucking it in around the edges, and bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an internal thermometer.
Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.

Notes

For the quick-soaking method with ancho chiles, start by removing the stems and seeds while wearing gloves (recommended), then toast the dried chiles in a dry skillet over medium-low heat until fragrant, about 5 minutes, avoiding burning.Transfer to a medium bowl, add 4 cups (1 quart) water and 2 Tablespoons adobo sauce, and microwave on HIGH for 6 minutes.Drain the chipotle peppers, reserving ¼ cup of the cooking liquid to rinse some of the adobo sauce off in the food processor for step 2.
For the slow-soaking method, place ancho chiles in a bowl, add enough water to cover completely, then top with a small plate or bowl to weigh them down and ensure they are fully submerged. Soak for at least 12 hours or overnight, and drain well afterwards.

While Italian and Mexican oregano offer distinct flavors (Mexican has a touch of marjoram), either works beautifully in this recipe – use whichever you have on hand!

Prep Time: 20 minutes
Cook Time: 1 hours
Category: Main course
Cuisine: American, Mexican

Nutrition

Serving Size: 8 servings
Calories: 133 kcal
Sodium: 363mg
Fat: 6.7g
Carbohydrates: 1.8g
Protein: 15g
Cholesterol: 70mg