Copycat Chipotle Chicken
Learn how to make copycat Chipotle Chicken right at home with this quick and easy to follow recipe. Make moist and tender chicken just like your favorite Mexican Grill in a perfect marinade.
Equipment
Ingredients
- 1.5 lbs chicken thighs or breasts
- 3 chipotle peppers in adobo
- 1 ½ Tablespoons adobo sauce from the can of chipotle peppers
- ⅛ red onion chopped roughly
- 1 Tablespoon ancho chili powder can substitute regular chili powder, see note 1 below
- 1 Tablespoon lime juice fresh squeezed
- 3 garlic cloves
- 1 ½ teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 4 Tablespoons olive oil divided
Instructions
- To make the marinade: place chipotle peppers, adobo sauce, red onion, ancho chili powder, lime juice, garlic cloves, cumin, salt, onion powder and pepper and 1 Tablespoon of the olive oil in a blender cup. I like to use a blender cup, but you can use a blender pitcher if you don't have a cup. Blend on high for 20-30 seconds until smooth.
- Place chicken in a large zip top bag and add the marinade. Massage the marinade into the chicken and set in the refrigerator for 2-24 hours. If you don't have time for it to marinade, you can use immediately if needed.
- Heat remaining oil in a large fry pan over medium/ medium high heat. Once the oil is hot, add the chicken and cook for 4 minutes. Flip the chicken and cook an additional 3-5 minutes, until the internal temperature reaches 165° F. Remove from heat and allow to rest.
Notes
- For an exact copycat recipe, you'll want to use ancho chili powder. The cheapest way for me to get it is to go to my local latin foods market and purchase a couple dried ancho chili. I then run them through the blender dry until they're a powder. If you don't have ancho powder, you can absolutely use chili powder instead. We recommend the addition of ¼ teaspoon red pepper flakes if you go this route.
- To grill: Prep the grill by preheating it. Cook the chicken for 4-6 minutes per side or until it reaches 165° F. Remove and allow to rest for 5 minutes before cutting into it.
- Do not over cook the chicken or it will be tough and rubbery instead of soft and tender. We highly recommend using an instant read thermometer for best results.
Nutrition
Calories: 245kcalCarbohydrates: 4gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 108mgSodium: 1284mgPotassium: 337mgFiber: 1gSugar: 1gVitamin A: 441IUVitamin C: 2mgCalcium: 30mgIron: 2mg
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