Copycat Chipotle Chicken

• portioner: Yield: 6
• aktiv tid: 15 mins
• total tid: 45 minutes

Ingredienser

½ medium red onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce

2 tablespoons olive oil

2 tablespoons ancho chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon salt

½ teaspoon black pepper

Water, as needed

3 to 4 pounds boneless skinless chicken thighs

Vejledning

Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.

Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.

Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

Adobo Sauce – You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for easy measuring!) and the chipotle peppers for another recipe.

Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.

Notater

Made this after approx 4hr marinade (on the grill), and it turned out pretty good. Possibly a 5-star recipe with a longer marinade.

Was a little light on the salt in the marinade I think (didn't measure). Added a little salt over the chicken when I served it, which worked fine. (Though I wonder if the short marinade would have been that much more effective with the proper salt content)

**For the grill:** try med level grates on the kamado joe, over high heat. Did this at the top level last time and could have used a little more texture on the outside.

Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.