Chipotle Chicken Recipe

Cinco de Mayo is only a couple days away! Not that I ever need a reason to eat a few tacos or drink a couple margaritas, but hey the holiday is there for a reason right? Since I made this Chipotle Chicken Recipe, I have been dying to share it on the blog.

Now I usually go for these Slow Cooker Beef Street Tacos, when I am wanting a quick and easy Mexi food fix, but goodness is this chicken amazing!

And so easy!

Mix up the marinade.

Throw in the chicken thighs.

Grill and cube.

Perfection.

One of the keys to making this chicken so delicious is the adobo sauce.

Canned adobo sauce usually comes labeled in the grocery store as “Chipotle Peppers in Adobo Sauce”. Until recently, I usually only used the adobo sauce and threw out the chipotle peppers. That was until my mom told me about an episode of Rachel Ray’s 30 Minute Meals, where Rachel dumped the whole can of Chipotle Peppers and Adobo Sauce into a food processor, blended the sauce and peppers together. What sauce she didn’t use in the recipe was put into a small resealable plastic bag and frozen for a later time.

Brilliant!

Also, one of the reasons I love this recipe is that it uses boneless, skinless chicken thighs.

Chicken breasts work, but the dark meat of chicken thighs keep the meat so moist, tender, and juicy!

Perfect for taco filling or on top of a rice bowl with queso, guacamole, tomatoes, black olives, etc.

Whichever way you decide to serve this Chipotle Chicken Recipe, you won’t be disappointed.