Copycat Chipotle Chicken
Ingredients
- 4 cloves garlic cloves garlic
- 4 chipotle peppers chipotle peppers
- 2/3 cup water
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 1/2 teaspoons kosher salt
- 4 tablespoons sunflower oil
- 2 1/2 pounds boneless skinless chicken thighs
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.,Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood
- 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!,Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood,Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood,Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood,Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood
Source
Original recipe: View Original