Chipotle's Chicken
Serves 1
Directions
- 1Add one teaspoon of cumin, four minced garlic cloves, one teaspoon of dried oregano, two teaspoons of kosher salt, one teaspoon of ground black pepper, one tablespoon of chili powder, two tablespoons of olive oil, and four chipotle peppers from a 7-ounce can of chipotle peppers in adobo sauce (using all the sauce from the can) to a blender.
- 2Blend the marinade with 3/4 cup of water on a low to medium setting for one to two minutes until well combined.
- 3Add four to six chicken thighs to a gallon to two-gallon Ziploc plastic bag.
- 4Pour the prepared marinade into the bag with the chicken.
- 5Seal the bag, removing as much air as possible.
- 6Marinate the chicken overnight or for at least eight hours in the fridge.
- 7Once marinated, remove the chicken from the fridge.
- 8Cook the chicken in a cast-iron skillet on medium to medium-high heat, looking for a nice Dr. Pepper char.
- 9Add some kosher salt to the top of the chicken for seasoning.
- 10After about four to five minutes, flip the chicken.
- 11Cook for an additional three minutes.
- 12Check the internal temperature, ensuring it reaches at least 165 degrees Fahrenheit (can be pulled at 163 degrees to carry over).
- 13Remove the cooked chicken from the pan.
- 14Cut the chicken lengthwise.
- 15Flip the chicken and cut it into 3/4-inch cubes.
Ingredients
- 1 teaspoon cumin powder
- 4 minced garlic cloves
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon chili powder
- 2 tablespoons olive oil
- 1 7 ounce can chipotle peppers in adobo sauce
- 0.75 cup water
- 4 boneless, skinless chicken thighs
- kosher salt
Equipment
blendergallon to two gallon Ziploc plastic bagcast-iron skilletpan
Tips
- When cooking the chicken, look for a nice 'Dr. Pepper char' color.
- Cook chicken until internal temperature reaches at least 165 degrees Fahrenheit, pulling them slightly before to allow for carryover cooking.
- Cut chicken lengthwise, then into 3/4 inch cubes.
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