Ingredients
Marinade Ingredients
- 1/2 medium red onion, coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce (see notes)
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked (see notes)
- 2 tablespoons olive oil or rice bran oil, plus more for cooking
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Mexican or Italian)
- Salt and freshly ground black pepper
Chicken
- 4 pounds boneless, skinless chicken (white or dark meat)
Instructions
- Prepare the Marinade: Add the red onion, garlic, adobo sauce, ancho chile powder (or soaked dried ancho chiles), olive oil, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to a food processor or blender. Blend until smooth. Pour the marinade into a measuring cup and add water to reach 1 cup total volume.
- Marinate the Chicken: Place the chicken in a large freezer-safe plastic bag. Pour in the marinade, close the bag, and massage it to coat the chicken evenly. Place the bag in a dish and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
- Cook on the Stove: Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and cook, turning occasionally, until the internal temperature reaches 165°F (74°C). Depending on your skillet size, you may need to cook in batches. Remove the chicken to a cutting board, tent it with foil, and let rest for 10 minutes. Chop into small pieces, season with salt to taste, and serve.
- Grill the Chicken: Preheat the grill to medium-high heat and coat the grill grates with 2 tablespoons of oil. Grill the chicken in batches, turning occasionally, until it reaches 165°F internally and has nicely caramelized bits, about 10 to 15 minutes. Add additional oil to the grill surface between batches as needed. Rest the chicken tented with foil for 10 minutes, then chop and season with salt before serving.
- Bake the Chicken (Preferred for White Meat): Preheat the oven to 400°F (204°C). Coat a baking dish with oil or nonstick spray and arrange the chicken in a single layer. Cover the chicken with parchment paper, tucking it underneath so it’s fully covered. Bake for 30 to 40 minutes, until the internal temperature reaches 165°F. Remove, tent with foil, let rest for 10 minutes, chop, season with salt, and serve.
Notes
- Using Dried Ancho Chiles: For quick soaking, remove stems and seeds from the chiles, toast in a dry skillet over medium-low heat until fragrant (~5 minutes), then soak in 4 cups water with 2 tablespoons adobo sauce and microwave on high for 6 minutes. Drain well before using. For slow soaking, fully submerge chiles in water with a weighted plate and soak for at least 12 hours or overnight. Drain well.
- Oregano Choice: Both Mexican and Italian oregano work well. Mexican oregano has a flavor closer to marjoram and gives a different but delicious note.
- Adobo Sauce: Use canned chipotle peppers in adobo (e.g., La Costeña) or a jar of adobo paste. Substitute 3 tablespoons adobo paste plus 1 tablespoon water if paste is used.
- Oil Choice: Rice bran oil is Chipotle’s choice for cooking, but olive oil works equally well especially if it has a neutral flavor.
- Cooking Tips: Don’t overcook the chicken to keep it juicy. Use an instant-read meat thermometer for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Marinating, Baking, Grilling, Pan Searing
- Cuisine: American, Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 1 g
- Sodium: 1008 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.04 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 215 mg
