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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
- Prepare the marinade by blending chipotle peppers, adobo sauce, garlic, neutral oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper until smooth.
- Marinate the chicken thighs in a bowl or zip-top bag, covering them with the marinade. Refrigerate for 2 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
- Preheat an outdoor grill to high heat or heat a cast iron skillet until very hot. Lightly oil the cooking surface.
- Cook the chicken on the grill or skillet for 4–5 minutes until well charred. Then, flip and cook for another 4–6 minutes until the internal temperature is 170–175°F.
- Let the chicken rest for 8–10 minutes before slicing into strips and chopping into small pieces. Coat with lime juice and adjust seasoning if necessary.
- Serve the chicken warm.
Notes
Marinating the chicken longer enhances the flavor and texture.
For a smoky flavor, feel free to add more chipotle peppers according to your taste.
Adjust seasoning after chopping to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 143 minutes
- Category: Main Dishes
- Method: Grilling/Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg