Copycat Chipotle Chicken

Ingredients:

1/4 cup adobo sauce from a 7oz can of chipotle peppers in adobo

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon pepper

2 teaspoons salt

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

3 cloves garlic

1/2 medium red onion

1/4 cup water

2 pounds boneless, skinless chicken thighs

Easy Grilling Directions

1. Make the marinade: Put all the ingredients except the chicken and water into a blender or food processor. Blend until smooth. Add ¼ cup water and pulse a few seconds to mix.

   
   

2. Marinate the chicken: Place the thawed chicken thighs in a large plastic bag or shallow container. Pour the marinade over the chicken. Move the chicken around so all pieces are coated. Cover and place in the fridge for at least 8 hours or overnight for best flavor.

   
   

3. Heat the grill: Preheat your grill to 400°F.

   
   

4. Grill the chicken: Take the chicken out of the marinade and place it on the hot side of the grill. Cook for 2-3 minutes, then flip and cook another 2-3 minutes.

   
   

5. Finish cooking: Reduce heat on the grill to 350°F and cook for about 4 more minutes, or until the inside reaches 165°F.

   
   

Stovetop Option (No Grill)

1. Marinate the chicken as directed above.

2. Heat a large skillet over medium-high heat.

3. Add 2 tablespoons olive oil.

4. Place 3–4 chicken thighs in the pan.

5. Cook for 3 minutes per side until browned.

6. Lower heat to medium, cover the pan, and cook until the chicken reaches 165°F.

7. Remove from the pan.

Rest and Cut

1. Place cooked chicken on a large plate.

2. Loosely cover with foil and let rest for 15 minutes.

3. Cut into small, bite-size pieces and serve.