Chipotle Chicken
A bold and smoky chicken dish marinated with garlic and chipotle peppers, perfect for tacos, salads, or as a standalone meal.
Ingredients
For the Marinade
- 4 cloves garlic
- 4 pieces chipotle peppers in adobo sauce (from a 7-ounce can)
- 2/3 cup water
- 1 tablespoon distilled white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 1/2 teaspoons kosher salt
- 4 tablespoons sunflower oil, divided
For the Chicken
- 8 pieces boneless skinless chicken thighs (about 2 1/2 pounds total)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Marination
- In a blender, combine garlic, chipotle peppers, water, distilled white vinegar, ground cumin, dried oregano, black pepper, kosher salt, and 2 tablespoons of sunflower oil. Blend until smooth.
- Pour the marinade into a large bowl or resealable zip-top bag, add the chicken thighs, ensuring each piece is coated.
- Cover the bowl or seal the bag and refrigerate for 8 to 12 hours.
Cooking
- Heat 1 tablespoon of sunflower oil in a cast-iron skillet over medium-high heat.
- Drain excess marinade from half of the chicken thighs and add them to the hot skillet. Cook without moving for about 5 minutes until golden-brown.
- Flip the chicken and continue cooking for another 5 minutes. Ensure the internal temperature reaches 165°F.
- Remove the chicken from the skillet, cover with aluminum foil to keep warm, and repeat with the remaining chicken.
Serving
- Cut the cooked chicken into 1/2-inch cubes and serve warm.
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Notes
Marination is key for flavor. Adjust chipotle peppers for desired heat level. Use a cast-iron skillet for best results.