Inspired by Chipotle Mexican Grill's Adobo ChickenMarquee pick

Copycat Chipotle Chicken Recipe

Name: Copycat Chipotle Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 2 lbs Boneless skinless chicken thighs; 3 peppers Chipotle peppers in adobo, finely chopped; 2 tbsp Adobo sauce from the can; 4 cloves Garlic, minced; 0.25 cup Olive oil; 1 tbsp Cumin, ground; 1 tsp Oregano, dried; 1 tsp Black pepper; 1.5 tsp Salt; 2 tbsp Lime juice; 0.25 cup Water

From the kitchen of Carly

Inspired by Chipotle Mexican Grill's adobo chicken. The marinade does the smoke and the acid, the hot grill does the char, the chop happens on a board. Get the thighs blackened in spots and the whole bowl earns its place.

The chicken in the bowl is the bowl. Get it right and the rice and beans and salsa fall in behind. The marinade is a chipotle-in-adobo blend hitting smoke, acid, salt, and a low-key sweetness from the chiles. Thighs only, because the fat carries the marinade through the char. The char itself is the signature, and it is heat, not time. Smoking hot grill or cast iron, four minutes a side, blackened in spots. Chop on a board after a five minute rest so the juice stays on the meat instead of the cutting surface.

Prep: 15 min
Cook: 10 min
Total: 2 hr 25 min
Servings: 6
Difficulty: easy

Ingredients

6 servings

2 lbsBoneless skinless chicken thighs
3 peppersChipotle peppers in adobo, finely chopped
2 tbspAdobo sauce from the can
4 clovesGarlic, minced
1/4 cupOlive oil
1 tbspCumin, ground
1 tspOregano, dried
1 tspBlack pepper
1 1/2 tspSalt
2 tbspLime juice
1/4 cupWater

Instructions

Combine chipotle peppers, adobo sauce, garlic, olive oil, cumin, oregano, pepper, salt, lime juice, and water in a blender. Blend until smooth.
Add chicken thighs to a bowl, pour the marinade over, and toss. Refrigerate at least 2 hours and up to overnight.
Heat a grill or cast iron pan to high. Cook the thighs 4 minutes per side until well-charred and 165F internal.
Rest the chicken 5 minutes. Chop into bite-sized pieces against the grain.
Pile into bowls or burritos. The char is the whole point.

Substitutions

Chicken thighs to Pork shoulder, cubed. Cook longer; aim for 200F internal.
Chipotle peppers in adobo to Smoked paprika plus a pinch of cayenne. Use 1 tablespoon paprika and a quarter teaspoon cayenne. Less complex but works.
Lime juice to Apple cider vinegar. Use 1 tablespoon. Sharper.

Pairs well with: Cilantro lime rice, Black beans, Pico de gallo, Corn salsa

Pro tips

Use thighs, not breasts. The fat content carries the marinade.
Get the grill or pan smoking hot. The signature char is heat, not time.
Chop the chicken on a board, not in the pan. The cleaner cuts pile better.

Try the original

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