Copycat Chipotle Chicken
Smoky, juicy chicken thighs marinated in chipotle peppers, garlic, lime, and spices. Perfect for burrito bowls, tacos, and meal prep.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 4 cloves garlic minced
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons water
Instructions
- Blend all marinade ingredients until smooth.
- Coat chicken thighs in the marinade. Refrigerate for at least 2 hours, preferably 6 to 12 hours.
- Heat a large skillet over medium-high heat.
- Remove chicken from marinade and let excess drip off. Discard used marinade.
- Cook chicken for 5 to 7 minutes per side, until browned and at least 165°F internally.
- Rest chicken for 5 minutes, then chop into bite-sized pieces.
- For additional browned edges, return chopped chicken to the skillet for 30 to 60 seconds.
- Serve with rice, beans, tortillas, or your favorite toppings.
Notes
Recipe Notes: Chicken thighs may be cooked to approximately 175°F for a more tender texture. Use a thermometer rather than relying on cooking time alone. Use less chipotle pepper for a milder recipe. For food safety, discard marinade that has touched raw chicken unless it is thoroughly boiled before reuse.
Estimated nutrition per serving
Based on 6 servings, using boneless, skinless chicken thighs and the full marinade. Actual values vary depending on marinade absorption and trimming.| Nutrient | Estimated amount |
|---|---|
| Calories | 300 kcal |
| Protein | 29 g |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 700 mg |
| Cholesterol | 125 mg |