Chipotle Chicken

Print Pin

5 from 1 vote

Homemade chipotle chicken bowls for when you are craving some Chipotle at home.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Servings

Calories 273kcal

Author Jenny Ross

Ingredients

1 teaspoon ground ancho chili
1 teaspoon ground chipotle chili You can use one chili in adobo sauce and add 1 teaspoon of the canned liquid it came in. Make sure to use a blender to make the marinade smooth if you use any whole spices.
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 cloves of garlic minced
1 teaspoon salt
2 tablespoons white vinegar
1/8 cup avocado oil
2 1/2 pounds boneless, skinless chicken thighs

Instructions

Combine all ingredients together and marinate chicken for a minimum of 6 hours to overnight. Preheat the oven to 425ºF.
Line a baking sheet with foil and coat it in avocado oil. Spread the chicken evenly over the pan and bake for 20 minutes. If you like, turn on the broiler at end of the cooking time for a couple of minutes to get a bit more caramelization. Alternatively, you can also sear the chicken in a cast iron pan to caramelize and then finish in the oven for 10-15 minutes at 400ºF.
Allow to cool for 5 minutes and then chop into pieces. Serve with guacamole, sour cream, cheese, and salsa as desired.

Notes

For convenience, you can make a spice mix equal parts: ancho, chipotle, cumin, oregano, pepper, salt. Use 2 tablespoons mix for the recipe above and add garlic, oil, vinegar, and chicken.

Nutrition