Copycat Chipotle Chicken
Make copycat chipotle chicken at home with this easy recipe that tastes even better than the original! It's packed with tons of flavor and is the perfect addition to burritos, salads, bowls, tacos and more.
Servings: 4
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 Tablespoons avocado oil or olive oil plus more for cooking
- 2 Tablespoons lime juice
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce finely chopped
- 2 Tablespoons adobo sauce
- 2 Tablespoons water
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
- Once chicken has marinated, remove chicken from marinade and cook. Discard marinade. To cook, add 1 tablespoon of oil to a pan and warm on medium heat. Once hot, add chicken and cook for 7-8 minutes on each side or until browned on the outside and the inside reaches an internal temperature of 165°F.
- Once cooked, transfer chicken to a cutting board. Let it rest for a few minutes before serving. Cut your chicken into bite-sized pieces and serve as desired - in a burrito, taco, grain bowls, salad etc.
Notes
- Storing: Store leftover chipotle chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Nutrition
Serving: 1/4 of recipe | Calories: 277kcal | Carbohydrates: 5g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 135mg | Sodium: 817mg | Potassium: 591mg | Fiber: 2g | Sugar: 1g