Copycat Chipotle Chicken Recipe

Ingredients

½ medium red onion, coarsely chopped3 cloves garlic, coarsely chopped2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce2 tablespoons olive oil – 2 tablespoons ancho chile powder – 1 teaspoon ground cumin – 1 teaspoon dried oregano

Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup. 

Instructions

Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. 

Instructions

Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan.  

Instructions

Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer.  

Instructions

Remove the chicken to a large cutting board and allow to rest for at least 10 minutes.  

Instructions

Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own 

Instructions