Chipotle Chicken Recipe
Tender chicken thighs marinated in a smoky adobo and ancho chile blend, then seared in a hot skillet for juicy meat with richly charred edges.
Equipment
- Food processor or blender
- Resealable Plastic Bag
- Large Skillet
- Instant-read thermometer
- Cutting board
Ingredients
- ½ medium red onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 2 tablespoons adobo sauce from a small can of chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon black pepper
- Water as needed
- 3 to 4 pounds boneless skinless chicken thighs
Instructions
Make the Marinade
- Blend the red onion, garlic, adobo sauce, olive oil, ancho chile powder, cumin, oregano, salt, and black pepper until the mixture is completely smooth. Transfer the marinade to a 1-cup measuring cup and add water until it reaches 1 cup, creating a pourable coating.
- Pierce the chicken thighs all over with a fork, place them in a resealable plastic bag, and add the marinade. Seal the bag, massage the chicken until coated, and refrigerate for at least 1 hour so the seasoning can move into the pierced surface.
Cook the Chicken
- Warm a large skillet over medium heat and coat the bottom with olive oil before adding the chicken in batches. Listen for a deep, steady sizzle and leave room around each thigh so dark caramelized spots can form.
- Turn the chicken occasionally and cook until an instant-read thermometer registers 165°F to 175°F in the thickest part. Add more olive oil between batches if needed, and look for browned edges with no raw-looking center.
- Move the cooked chicken to a cutting board and rest it for at least 10 minutes before slicing or chopping. The juices should stay in the meat instead of running across the board when you cut into it.
Notes
Searing tip: Cook the thighs in uncrowded batches so the skillet stays hot enough to create a caramelized crust instead of steaming the meat.
Doneness: Cook until an instant-read thermometer inserted into the thickest part reads between 165°F and 175°F, then let the meat rest for 10 minutes before slicing.
Storage: Keep cooled leftover chicken in an airtight container in the refrigerator and warm gently in a covered skillet over medium-low heat with a splash of water.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.