Chipotle Chicken
Flavorful, moist, smoky Chipotle Chicken
Servings: 4
Equipment
- 1 Large Ziplock Bag or Nonreactive Bowl
- 1 Large Dutch Oven or Heavy Pot
- 1 Baking Sheet
- Foil
Ingredients
- 1 tsp Kosher Salt
- ½ tsp Coarse Ground Black Pepper
- 1 tsp Chipotle Chili Powder
- 1 tsp Ancho Chili Powder
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 1 tsp Garlic Powder
- ¼ cup Distilled White Vinegar
- 4 cloves Fresh Garlic minced
- 2 tbsp Extra Virgin Olive Oil
- ¼ cup Water
- 1 lb Chicken Thighs skinless, boneless
Instructions
- Combine and stir all the spices to create the Chipotle Seasoning Blend.
- In a large Ziplock bag or large bowl, mix the vinegar, fresh minced garlic, olive oil and water to create the marinade.
- Add the seasoning blend to the marinade. Stir or squeeze contents until blended together.
- Add the chicken thighs to the marinade, tossing the chicken to ensure the meat is moistened and covered with the marinade.
- Marinate in the refrigerator for at least 3 hours, and up to 6 hours. Remove chicken from refrigerator when ready to cook.
- Heat Oven to 425 ℉. Line a baking sheet with foil.
- On the Stovetop over Medium Heat, warm 2 tbsp Extra Virgin Olive Oil to a large pot or dutch oven.
- Add chicken thighs one at a time to the hot pot, working in batches so that the chicken does not overlap and to avoid overcrowding the pot. Cook on the stovetop about 2-3 minutes per side, flipping when the chicken is noticeably browned. Remove from stovetop and place on prepared baking sheet.
- Once all the chicken has been browned and placed on your baking sheet, finishing baking in the oven at 425℉ for 5 minutes.
- Remove from oven and allow to rest for about 3 minutes to allow juices to redistribute.
- Cut on a diagonal or in cubes and serve with your favorite burrito bowl toppings.