Copycat Chipotle® Chicken

Ingredients

• Servings: 8
• 1 ounce dried chipotle chile pepper
• 1 ounce dried ancho chile pepper
• 1/2 cup water
• 1/2 red onion, cut into small chunks
• 4 cloves garlic
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 1/2 pounds skinless, boneless chicken thighs

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 18 hrs 15 mins


• place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. cover bowl and let sit until peppers are softened, at least 10 to 12 hours. drain water and remove seeds from peppers.
• blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• pound chicken thighs flat with a meat mallet and trim excess skin. place chicken in a resealable plastic bag and add marinade. turn chicken several times to coat. seal bag and marinate at least 8 hours.
• preheat an outdoor grill with top and bottom plates for medium-high heat. remove chicken from bag and discard marinade.
• cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut into strips.