Chipotle Chicken Recipe

This chipotle chicken recipe delivers smoky, spicy, and juicy chicken that’s perfect for burritos, bowls, salads, or tacos. Marinated in a flavorful blend of chipotle peppers, spices, and olive oil, the chicken can be cooked on the stove, grill, oven, or air fryer for an easy, restaurant-style meal at home.

Ingredients

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce from a small can of chipotle peppers
• 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

Directions

• Make the marinade by placing onion, garlic, adobo sauce, olive oil, ancho chile powder, cumin, oregano, salt, and black pepper into a blender or food processor and process until smooth.
• Pour the marinade into a 1-cup measuring cup and add enough water to reach 1 cup.
• Using a fork, poke holes all over the chicken thighs. Place the chicken in a resealable plastic bag and pour the marinade over. Seal the bag and move the marinade around to coat all the chicken evenly. Refrigerate for at least 1 hour, or overnight for deeper flavor.
• Preheat a large skillet over medium heat and add enough olive oil to coat the bottom.
• Add the chicken to the skillet and cook, turning occasionally, until fully cooked, 165 to 175°F on an instant-read thermometer. Cook in batches if necessary and add more oil between batches.
• Remove the chicken to a cutting board and let it rest for at least 10 minutes. Slice or chop as desired.
• Serve the chicken in burritos, salads, bowls, tacos, or on its own.

Preparation Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 6–8
Yield: 3 to 4 pounds cooked chicken