Copycat Chipotle chicken recipe is to die for and even better than the original! It's so juicy and made with an incredible marinade that is simple, fast, and so tasty!
- 4 lbs boneless skinless chicken thighs or breasts
- 4 garlic cloves
- 1 small white or red onion, quartered
- ¼ cup distilled vinegar
- 2 tbsp ancho chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 4 tbsp oil , divided (vegetable, canola, rice bran)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 chipotle pepper in adobo sauce
- 2 tbsp adobo sauce
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Add garlic, onion, vinegar, ancho chili powder, cumin, oregano, 2 tbsp oil, salt, pepper, chipotle pepper, and adobo sauce to the blender or a food processor and blend until smooth.
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Place the chicken thighs in a large Ziplock bag and pour in the marinade. Close the bag and mix everything together until the chicken thighs are coated. Place into the refrigerator for at least 2-3 hours or overnight.
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Preheat grill to medium-high heat and coat grill with 1-2 tablespoons of oil and grill each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size.
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Allow chicken thighs to rest and roughly chop.
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Heat 2 tbsp oil in a large skillet over medium-high heat and cook on each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size.
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Allow chicken thighs to rest and roughly chop.
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Preheat oven to 450 degrees. Place chicken thighs in a large baking dish and bake for 18 minutes.
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Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.
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Allow chicken thighs to rest and roughly chop.