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.
Chipotle Chicken Recipe
Ingredients
- 4 lbs Chicken Thighs, boneless and skinless
- 1/4 cup Adobo Sauce
- 1/4 cup Olive Oil
- 2 Tbsp Ancho Chili Powder
- 2 tsp Salt
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
Instructions
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Into a large resealable bag or container place the boneless, skinless chicken thighs.
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In a separate bowl combine the remaining ingredients for the marinade: adobo sauce, olive oil, chili powder, salt, cumin, oregano, black pepper, and garlic powder.
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Pour marinade over the chicken thighs and refrigerate at least 2 hours and up to one day in advance of cooking.
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Heat your grill to medium-high heat (about 375 degrees F). Grill chicken thighs 10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F and is cooked through.
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Dice chicken and serve in tacos, burritos, or on top of a rice bowl.
Absolutely delicious! Just used this recipe tonight thank you.
Thanks Melissa! I am so glad you enjoyed it!
This recipe is fantastic. The entire family loves it…we make it often.
Thanks!
Tina thanks for the review! I’m so glad your family enjoys them.
I’ve been using this recipe at home for years! When my nephew asked if I could cater his wedding ( a taco bar), I knew this would be the way to go! I got so many compliments and requests for the recipe, I made a lil sign to put on the table with the link to your blog. Thank you for sharing this!
Oh my goodness! This little review made my day. A) I love that you’ve made this for years. B) I love that you used it for a family member’s wedding. C) The little sign shout out is too kind. Thank you for sharing 🙂