Chipotle Chicken Recipe Clone

The marinade is essential to this delicious imitation recipe for Chipotle chicken, as is searing the chicken to obtain those crispy marinade bits!

 Ingredients:

1. ½ medium red onion, coarsely chopped
2. 3 cloves garlic, coarsely chopped
3. 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
4. 2 tablespoons olive oil
5. 2 tablespoons ancho chile powder
6. 1 teaspoon ground cumin
7. 1 teaspoon dried oregano
8. 1 tablespoon salt
9. ½ teaspoon black pepper
10.  Water, as needed
11. 3 to 4 pounds boneless skinless chicken thighs

Instructions:

Prepare the marinade: In a food processor or blender, combine the onion, garlic, adobo sauce, olive oil, chili powder, cumin, oregano, salt, and pepper; process until smooth. Transfer the marinade into a measuring cup with a capacity of one cup, then add water to fill it up.

Make holes all over the chicken thighs with a fork and put them in a plastic bag that can be sealed. After pouring the marinade over, cover, and use your hands to massage the marinade over the chicken until it coats every piece evenly. Store in the refrigerator for one hour or longer.

Cook the Chicken: Turn up the heat to medium in a big skillet. Pour in enough olive oil to cover the pan's bottom. When the chicken reaches an instant-read thermometer temperature of 165 to 175 degrees F, it has been fully cooked. Turn the chicken over a few times while it cooks. It's best to cook in two batches and add extra olive oil as needed in between. After transferring the chicken to a sizable chopping board, give it at least ten minutes to rest. As desired, cut or slice the chicken. Serve over salad, on its own, or inside burritos!

Notes on Chicken: Although chicken thighs work best for this dish, you can use chicken breasts instead.
heat Level: We have family members who are really sensitive to heat and they have eaten without any problems, therefore I would rate this dish as mildly spicy.

Adobo Sauce: You may freeze the remaining sauce (use an ice cube tray for easy measuring!) and the chipotle peppers for use in another recipe. You won't need all of the sauce from the can.

Storage: For up to four days, leftovers should be kept in the refrigerator in an airtight container.
Freezing: The marinade, the raw chicken that has been marinated, and the cooked chicken can all be frozen. Make use of a freezer-safe, sealed, resealable bag or container. Before using, let the marinade or the marinated chicken thaw in the fridge for a full night.

 

Complete information: https://www.browneyedbaker.com/chipotle-chicken-recipe/