Copycat Chipotle® Chicken

Name: Copycat Chipotle® Chicken
Prep time: 10 min
Cook time: 5 min
Yield: 8
Ingredients: 1 ounce dried chipotle chile pepper; 1 ounce dried ancho chile pepper; 1/2 cup water; 1/2 red onion, cut into small chunks; 4 cloves garlic; 2 teaspoons sea salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 1/2 pounds skinless, boneless chicken thighs

⏱️ Ready in 15 min 🥄 Prep 10 min 🔥 Cook 5 min 👥 8 servings

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 5 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 293

% Daily Value*

Total Fat 18.7g 24%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 526mg 23%

Total Carbohydrate 5.8g 2%

Dietary Fiber 2.1g 8%

Total Sugars 0.3g

Protein 24.9g 50%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water.

Cover bowl and let sit until peppers are softened, at least 10 to 12 hours.

Drain water and remove seeds from peppers.

Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.

Pound chicken thighs flat with a meat mallet and trim excess skin.

Place chicken in a resealable plastic bag and add marinade.

Turn chicken several times to coat.

Seal bag and marinate at least 8 hours.

Preheat an outdoor grill with top and bottom plates for medium-high heat.

Remove chicken from bag and discard marinade.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cut into strips.