Chipotle Chicken

This Chipotle Chicken recipe brings the flavors of the famed burrito or bowl, to the comfort of your home. Smoky and incredibly flavorful, yet mild enough to please those who prefer less heat-forward spice, this chicken will perfectly satisfy your next craving.

This Chipotle Chicken Recipe is a family and guest favorite at the Beach house. While there are a few steps involved, the end result is always worth the effort. This recipe is great for meal prep. You can make on the weekend and use throughout the week and the chicken stays moist and delicious.

The seasoning for this chicken is smoky and incredibly flavorful, yet mild enough to please those who prefer less heat-forward spice. I find it meets the needs of a crowd, including kids, and still pleases those who like spicy flavors. My kids actually ask for this chicken! It is a regular rotation on our menu, and for good reason!

The first step in preparing this chicken is to blend the seasoning. I typically make a double or triple batch of this to keep in my pantry as I make this chicken so frequently.

TO MAKE THE CHIPOTLE CHICKEN SEASONING BLEND

You will need:

1 tsp Kosher Salt

1/2 tsp Coarse Ground Black Pepper

1 tsp Ancho Chili Powder (made from dried, smoked Poblanos, slightly spicier than regular chili powder and less spicy than chipotle chili powder)

1 tsp Chipotle Chili Powder

1 tsp Dried Oregano

1 tsp Cumin

1 tsp Garlic Powder

You will add the spice blend to a bowl or Ziplock Bag for marinating.

To the bag, add the marinade ingredients listed below. The remaining marinade ingredients are pantry staples (vinegar, oil, fresh minced garlic and water). I find preparing the seasoning blend in advance allows me to quickly prep the chicken for marinating.

TO MAKE THE CHIPOTLE CHICKEN MARINADE

You will also need:

1/4 cup Distilled White Vinegar

4 Cloves Fresh Minced Garlic

2 tbsp Extra Virgin Olive Oil

1/4 cup Water

Combine the seasoning and the marinade ingredients by simply stirring, or if using a bag, squeezing, contents until blended together.

Add the chicken thighs to your marinade, tossing the chicken to ensure the meat is moistened and covered with the marinade. Marinate in the refrigerator for 3-6 hours for best flavor. Remove the chicken from the refrigerator when ready to cook.

INDOOR COOKING METHOD

Using a heavy bottomed pot like a dutch oven, and beginning the cooking process on the stovetop, will provide the best results.

Heat oven to 425 degrees F. Prepare a baking sheet by lining it with foil.

Over Medium Heat, add 2 tbsp EVOO to the dutch oven or large sauce pot. Allow oil to warm.

Add chicken thighs one at a time to the hot pot. Work in batches so that the chicken does not overlap and to avoid overcrowding the pot. Cook on the stovetop , about 2 minutes per side, flipping when the chicken has noticeably browned. Remove from stovetop and place on prepared baking sheet.

Once all the chicken has been browned and placed on your baking sheet, finish baking in the oven at 425 degrees F, for 5 minutes.

Remove from oven and allow to rest for about 3 minutes to allow juices to redistribute.

Slice on a diagonal or chop smaller if preferred. I love this chicken served in a burrito, in a taco, on a salad or even with a simple vegetable side.

Note: This recipe also tastes fabulous when cooked on a grill! The char on the chicken picks up a sweet, smoky flavor that is a perfect addition to the Mexican spices. Now that the weather is shifting in Chicago, I will capture photos of grilling this chicken and create a Grilled Chipotle Chicken post. In the meantime, the general preparation method will be the same. To grill this chicken, you will heat your grill to Medium, or 425 degrees F. Cook chicken 4 minutes per side, until internal temperature reaches 165, or you slice it and no longer see pink. Please note that with chicken thighs, they stand up well to the grill due to their fat content, but they do have a different internal color than breast meat.