Chipotle Chicken (Copycat)
Tender chicken thighs marinated in smoky chili sauce.
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Servings: 8
Calories: 153kcal
Cost: $15.60 ($1.95 per serving)
Ingredients
- ½ medium red onion peeled and roughly chopped ($0.15)
- 4 garlic cloves peeled ($0.20)
- ¼ cups (125ml) olive oil ($0.40)
- 2 tablespoons adobo sauce from a chipotle peppers in adobo sauce can ($0.30)
- 2 chipotle peppers from a chipotle peppers in adobo sauce can ($0.30)
- 1 tablespoon ancho chile powder ($1.50)
- 2 teaspoons ground cumin ($0.20)
- 2 teaspoons dried oregano ($0.20)
- Salt ($0.01)
- Freshly ground black pepper ($0.01)
- Water
- 3.5 pounds (1.5kg) chicken thighs boneless, skinless (($12.25)
Instructions
Grill Method:
- Add all the ingredients (except the chicken) into a food processor or blender and blend into a smooth paste. Add 2-3 tablespoons of water to loosen up a bit.
- Place the chicken in a ziptop bag. Pour in marinade, close the bag, and mix until chicken is evenly coated. Refrigerate at least 30 minutes or overnight.
- Preheat the grill to medium heat and oil the grill grates.
- Grill chicken in batches for about 5–7 minutes per side or until internal temperature reaches 165F / 74C. Make Sure to oil the grill between batches to prevent sticking.
- Remove and transfer to a cutting board and cover chicken with foil for 5 minutes before slicing and serving.
Stovetop Method:
- Heat oil in a skillet and cook chicken in batches 5–7 minutes per side or until internal temperature reaches 165F / 74C.
- Remove and transfer to a cutting board and cover chicken with foil for 5 minutes before slicing and serving.
Oven Method:
- Preheat oven to 400 F / 200C / gas 6 and line a baking tray with non stick paper.
- Bake for about 15-20 minutes or until internal temperature reaches 165F / 74C.
- Remove and transfer to a cutting board and cover chicken with foil for 5 minutes before slicing and serving.
Air Fryer Method:
- Preheat the air fryer to 350 F 180C.
- Place chicken in the air fryer basket and make sure the chicken thighs are not touching.
- Cook for 10-11 minutes depending on the size of the chicken or until the internal temperature reaches 165F / 74C.
- Remove and transfer to a cutting board and cover chicken with foil for 5 minutes before slicing and serving.
Instant Pot Method:
- For 2 pounds of chicken, add 1 cup of water or chicken stock into the Instant Pot Insert and add in the trivet.
- Place the marinated chicken on the trivet.
- Cover and set the valve to the sealing position and cook at high pressure for 7 minutes. For larger chicken, you may need to increase cooking time.
- Once done, allow for a complete natural pressure release.
- Remove chicken from Instant Pot and grill under a broiler.
- Remove and transfer to a cutting board and cover chicken with foil for 5 minutes before slicing and serving.
Notes
- Use a blender to blend the marinade into a smooth paste. Loosen with a bit of water if needed.
- Marinate the chicken for at least 30 minutes or up to 24 hours. The more it marinates, the more flavorful.
- To get grill marks on your chicken, make sure your grill is preheated before adding the chicken.
- Let the chicken rest for at least 5 minutes before slicing.
- Always check the chicken for doneness with a meat thermometer. Chicken should reach an internal temperature of at least 165F / 74C.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- There are XX Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 153kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 814mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg