Description
This copycat Chipotle chicken recipe sees juicy chicken soaked overnight in a smoky, spicy homemade marinade, then cooked on the grill. Serve this Chipotle chicken as an easy Tex-Mex dinner!
Ingredients
Scale
- 6 cloves garlic
- 1/4 cup water
- 1/4 cup neutral oil (like light olive oil, vegetable, canola, or avocado)
- 3 tablespoons light brown sugar
- 3 tablespoons white vinegar
- 2 tablespoons chopped chipotle peppers (from a can of chipotle in adobo)
- 1 1/2 teaspoons ground chipotle pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 3 pounds boneless skinless chicken thighs
Instructions
- Combine all the ingredients except the chicken into a blender or food processor. Blend until pureed.
- Trim the chicken of excess fat and place it into a large bowl or zip-top bag. Pour the marinade on top of the chicken and coat. Cover the bowl (or seal the bag) and allow the chicken to marinate in the fridge for at least 4 hours or up to overnight.
- When ready to cook, preheat the grill to medium. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for 5 – 7 minutes per side, or until it reaches 165°F on a meat thermometer.
- Slice and enjoy.
Notes
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw in the refrigerator.
