Chipotle Chicken Copycat Flavor (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds boneless, skinless chicken breasts or chicken thighs
02 -
¼ cup chipotle chiles in adobo sauce (about 2 chiles)
03 -
¼ cup finely diced red onion
04 -
2 garlic cloves, finely minced
05 -
2 tablespoons lime juice (from 1-2 limes)
06 -
1 teaspoon chili powder
07 -
1 teaspoon cumin
08 -
1 teaspoon dried oregano
09 -
1 teaspoon packed brown sugar
10 -
1 ½ teaspoons salt
11 -
½ teaspoon black pepper
12 -
3 tablespoons avocado oil, divided
# Instructions:
01 -
If using chicken breasts, place them in a gallon-sized Ziploc bag and pound to about ½ inch thickness using a meat mallet or rolling pin. Remove from the bag and cut into six 4-ounce pieces. For thighs, leave whole.
02 -
Add chipotle peppers, adobo sauce, red onion, garlic, lime juice, chili powder, cumin, oregano, brown sugar, salt, black pepper, and 2 tablespoons of avocado oil to a food processor. Blend for 15 seconds, scrape down the sides, and blend for another 15 seconds until smooth.
03 -
Pour the marinade over the chicken, seal in a plastic bag, and massage to coat evenly. Refrigerate for at least 30 minutes or up to overnight for best flavor.
04 -
Allow the chicken to rest at room temperature for 10 minutes before cooking. Reserve any excess marinade left in the bag.
05 -
Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium heat. Cook chicken in a single layer for 7-9 minutes or until lightly charred. Brush with reserved marinade, flip, and cook for another 6-8 minutes until the internal temperature reaches 160°F.
06 -
Remove the chicken from the skillet, tent with aluminum foil, and let rest until the internal temperature reaches 165°F. When cool enough, cut into bite-sized cubes or strips.
07 -
Serve immediately with finely chopped cilantro or include in a Chipotle Chicken Burrito Bowl.
# Notes:
01 -
For the best flavor, marinate the chicken for at least 2 hours or ideally overnight. A 30-minute marinade still provides great flavor.
02 -
For milder heat, use only the adobo sauce and remove some chipotle peppers. For extra spice, add a chipotle pepper or a pinch of cayenne.
03 -
To grill, preheat the grill to medium-high (400-450°F), lightly oil grates, and cook 5-6 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
04 -
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or lime juice in a skillet to maintain moisture.