Chipotle restaurants have become a favorite around the country. Not only is it very delicious – it’s also very fast. On top of that, the portions are very generous; all-in-all, it’s a great experience.
The marinade on the Chipotle Chicken is phenomenal; it’s spicy yet smoky. This is due to both the wide array of peppers and the adobo sauce that is used.
As for the chicken itself, Chipotle uses boneless skinless chicken thighs (this is what makes them tender and juicy).
This recipe will produce approximately 2 cups of marinade – enough to flavor up to 10 pounds of chicken! Try out this marinade and let me know what you think.
- 1 (2 oz.) package of dried ancho chiles. These chiles should be soaked for at least 12 hours.
- 1 red onion. Coarsely chopped.
- 1 (7 oz.) can of chipotle peppers in adobo sauce
- 2 teaspoons of cumin
- 2 teaspoons of dried oregano
- 6 cloves of garlic
- 1/2 cup of canola oil
- Salt and pepper
- 5 pounds of boneless, skinless chicken thighs. Trim the thighs before using.
- After soaking your ancho chiles for 12+ hours, split them open and rinse the inside. Get rid of all the stem and seeds. Place the chiles inside a blender. (I recommend wearing gloves for this part)
- Strain the adobo sauce into a small bowl. You can either discard the peppers or use them for another dish. However, there is still a lot of juice / sauce in each pepper; squeeze them to extract all of the liquid. If you want the chicken to be spicy, crack the peppers open and add the seeds to the blender.
- Throw your onions, garlic, oregano, cumin, 2 teaspoons of pepper and 5 teaspoons of salt into the blender. Give the blender a few quick pulses, turning the concoction into a coarse paste.
- Keep the motor running and pour 1/4 cup of the canola oil into the blender. Continue blending. Once smooth, you should have approximately 2 cups of marinade; throw one cup in a freezer-safe plastic bag and save it for later.
- Take your five pounds of chicken and throw it in another freezer-safe plastic bag. Add in the remaining cup of marinade, close the bag and toss it around until the chicken is evenly coated. Place the bag in a bowl and place it in the refrigerator for at least 8 hours.
- When you’re ready to cook, preheat a cast iron skilled to medium-high heat. Coat the skillet with 2 tablespoons of canola oil. Cook the chicken in batches, reaching an internal temperature of 160 degrees. You should see caramelized fond on the outside of the chicken after about 12 minutes. Make sure you add a tablespoon of canola oil between batches.
- Remove from grill and place on a cutting board. Chop the chicken into small pieces and add them to the dish of your liking.