Name: Copycat Chipotle Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 garlic cloves, smashed -; 4 canned chipotle chiles in adobo sauce (from 1 [7-oz.] can) -; 2/3 cup water -; 1 tbsp distilled white vinegar -; 1 tsp ground cumin -; 1 tsp dried oregano -; 1 tsp black pepper -; 4 tbsp sunflower oil, divided -; 2 1/2 tsp kosher salt, divided -; 8 (4- to 5-ounce) boneless skinless chicken thighs (about 2 1/2 lb total) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Chipotle Chicken

1. 4 garlic cloves, smashed -

2. 4 canned chipotle chiles in adobo sauce (from 1 [7-oz.] can) -

3. 2/3 cup water -

4. 1 tbsp distilled white vinegar -

5. 1 tsp ground cumin -

6. 1 tsp dried oregano -

7. 1 tsp black pepper -

8. 4 tbsp sunflower oil, divided -

9. 2 1/2 tsp kosher salt, divided -

10. 8 (4- to 5-ounce) boneless skinless chicken thighs (about 2 1/2 lb total) -

How to cook deliciously - Copycat Chipotle Chicken

1. Stage

Marinate the chicken: Place the garlic, peppers, water, vinegar, cumin, oregano, black pepper, salt, and 2 tablespoons oil in a blender and process until smooth. Pour the marinade into a large bowl or a large resealable zip-top bag. Add the chicken and toss until fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate the chicken for 8 to 12 hours.

2. Stage

Cook and serve: You will cook the chicken in two batches. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add half of the chicken, letting as much of the marinade drip off as possible. Cook until deep golden brown and charred in spots, about 5 minutes. Flip the chicken and cook for about 5 minutes, until cooked through. A thermometer inserted into the thickest part of the chicken should register at least 165°F. If your chicken is sticking to the pan, add a little more oil as needed. Transfer the cooked chicken onto a cutting board and loosely cover with foil to keep it warm. Scrape off any stuck-on brown bits from the skillet and wipe it clean with a paper towel. Cook the remaining chicken. Use a chef's knife to cut the chicken into 1/2-inch cubes and serve warm. Love the recipe? Leave us a review and stars below!