Ingredients
Marinade Ingredients
- 1/2 medium red onion, coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
- 2 tablespoons olive oil or rice bran oil, plus more for cooking
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Italian or Mexican)
- Salt and freshly ground black pepper to taste
Main Ingredient
- 4 pounds boneless, skinless chicken (thighs or breasts)
Instructions
- Prepare the Marinade: In a food processor or blender, combine the red onion, garlic, adobo sauce, ancho chile powder or soaked ancho chiles, olive oil, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Add water to the mixture to reach a total volume of 1 cup, stirring well.
- Marinate the Chicken: Place the chicken in a large freezer-safe plastic bag. Pour the marinade over the chicken, seal the bag, and massage to coat all pieces evenly. Refrigerate for at least 30 minutes or up to overnight for best flavor.
- Cook on Stove: Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add chicken in batches if necessary. Cook, turning occasionally, until internal temperature reaches 165°F (74°C), about 10-15 minutes depending on thickness. Remove and tent with foil for 10 minutes. Chop into small pieces and season with salt to taste.
- Grill the Chicken: Preheat grill to medium-high heat. Brush chicken with 2 tablespoons oil. Grill chicken in batches, turning occasionally, until internal temperature reaches 165°F (74°C) and the chicken develops caramelized bits, about 10-15 minutes. Add oil between batches as needed. Rest under foil for 10 minutes, chop, and season with salt.
- Bake the Chicken (Preferred for White Meat): Preheat oven to 400°F (204°C). Lightly oil a baking dish and arrange chicken in a single layer. Cover with parchment paper, tucking around chicken to seal. Bake 30-40 minutes until chicken reaches 165°F (74°C). Rest covered with foil for 10 minutes, then chop and season with salt.
- Serve: Use the chopped chicken in tortillas, burrito bowls, salads, or your preferred dishes with desired toppings.
Notes
- To make the marinade with dried ancho chiles, either use the quick-soaking method by toasting and microwaving the chiles with water and adobo sauce or soak them slowly overnight covered in water.
- You may use Italian or Mexican oregano; Mexican oregano tastes more like marjoram but both are suitable.
- Adobo sauce can be sourced from canned Chipotle peppers or purchased as a paste; substitute about 3 tablespoons paste plus 1 tablespoon water if needed.
- Rice bran oil is authentic to Chipotle's recipe, but olive oil with a neutral flavor is a suitable and accessible substitute.
- This recipe is great for meal prep, as the marinated chicken improves in flavor when allowed to rest overnight.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending, Marinating, Stove cooking / Grilling / Baking
- Cuisine: 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
