Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo + 2 tablespoons adobo sauce (from the can)
- 3 cloves garlic
- 2 tablespoons neutral oil
- 2 tablespoons white vinegar
- 1 1/2 teaspoons ancho chili powder
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- juice of 1 lime
Instructions
- Blend the chipotle peppers, adobo sauce, garlic, oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper until smooth in a blender or with an immersion blender.
- Marinate the chicken thighs in a bowl or zip-top bag with the blended sauce, ensuring all pieces are coated. Refrigerate for at least 2 hours, up to 12 hours. Remove from the fridge 30 minutes prior to cooking.
- Heat an outdoor grill to high (475–500°F) or use a hot cast iron skillet. Lightly oil the grill or skillet and cook the chicken for 4–5 minutes until charred, then flip and cook for another 4–6 minutes until done (internal temperature at 170–175°F).
- Let the chicken rest on a cutting board for 8–10 minutes before slicing into strips and chopping into small pieces. Toss with lime juice and adjust seasoning with salt and pepper to taste.
- Serve warm.
Notes
For best flavor, marinate the chicken for the full 12 hours.
Adjust the amount of chipotle peppers based on your heat preference.
Letting the chicken rest before slicing keeps it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 990mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.