Copycat Chipotle Chicken Recipe

Ingredients

• ¼ cup fresh orange juice ((about 1 orange))
• 2 tablespoons fresh lime juice ((about 1 lime))
• 4 cloves garlic
• 3 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• ½ medium yellow onion, (roughly chopped)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• ½ tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 2-3 pounds boneless skinless chicken thighs

Steps

1. 1

   Add the orange juice, lime juice, garlic, chipotle peppers, adobo sauce, onion, olive oil, vinegar, ancho chili powder, cumin, oregano, and salt to a blender or food processor. Blend until smooth.

2. 2

   Add all the ingredients to a large zip top bag or a baking dish and toss to combine.

3. 3

   Seal the bag or cover the baking dish with plastic wrap and refrigerate for 2 to 10 hours.(I don’t recommend marinating for more than 10 hours. The lime juice is acidic and will start to break down the chicken fibers, making the texture mushy rather than tender. If you want to marinate it longer, like 24 hours, I recommend adding the lime juice about 8 hours before you’re ready to cook it.)

4. 4

   Remove the chicken from the marinade and grill or cook it until the internal temperature reaches 165°F on an instant-read thermometer.

5. 5

   To grill: Preheat the grill to medium-high heat. Grill for 5-6 minutes per side.To bake: Preheat oven to 425°F. Bake for 15-20 minutes.To cook on the stovetop: Heat a drizzle of oil in a large skillet over medium-high heat. Cook for 5-6 minutes per side.To air fry: Air fry at 375°F for 15-18 minutes, flipping halfway through.

6. 6

   Allow the chicken thighs to rest for 5 minutes before serving.