Imported from the web

Copycat Chipotle Chicken Thighs

Name: Copycat Chipotle Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb Chicken thighs (The creator says the marinade could have covered about twice as much chicken; exact amount used is not stated, so this is an estimate.); 1 can Chipotle peppers in adobo sauce (Remove about half of the peppers; blend the remaining half and the sauce. Can size not stated.); 6 Garlic cloves; 1.5 tsp Ground cumin; 1.5 tsp Salt; 1 tsp Black pepper; 1 tbsp Chili powder; 0.75 tsp Dried oregano; 1 tbsp Olive oil (Plus a drizzle for searing; the extra amount is unspecified.); 1 tbsp Honey; 2 tbsp White vinegar; 0.75 cup Water (Plus a small additional amount added to the chicken; extra amount unspecified.); Plastic wrap (For covering the marinating chicken; not an edible ingredient.)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Chicken thighs marinated in a blended chipotle, adobo, garlic, and spice mixture, then seared and cooked through. The finished chicken is cut into chunks for meal prep or serving.

4 servings95 minMexican

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Ingredients

2 lb Chicken thighs (The creator says the marinade could have covered about twice as much chicken; exact amount used is not stated, so this is an estimate.)
1 can Chipotle peppers in adobo sauce (Remove about half of the peppers; blend the remaining half and the sauce. Can size not stated.)
6 Garlic cloves
1.5 tsp Ground cumin
1.5 tsp Salt
1 tsp Black pepper
1 tbsp Chili powder
0.75 tsp Dried oregano
1 tbsp Olive oil (Plus a drizzle for searing; the extra amount is unspecified.)
1 tbsp Honey
2 tbsp White vinegar
0.75 cup Water (Plus a small additional amount added to the chicken; extra amount unspecified.)
Plastic wrap (For covering the marinating chicken; not an edible ingredient.)

Steps

1
Remove about half of the chipotle peppers from the can. If desired, remove seeds from the peppers and return them to the mixture; the creator skips this optional step.
2
Put the remaining peppers and adobo sauce in a blender. Add the garlic, cumin, salt, black pepper, chili powder, oregano, olive oil, honey, white vinegar, and water.
3
Blend the marinade until smooth.
4
Pour the marinade over the chicken thighs. Add a little extra water, toss the chicken until evenly coated, and cover with plastic wrap.
5
Refrigerate and marinate for about 1 hour. The creator notes that marinating the day or night before in a zip-top bag is another option.
6
Heat a drizzle of oil in a pan over medium-high heat.
7
Sear the chicken thighs on both sides, then continue cooking until the internal temperature reaches 160°F (71°C).
8
Transfer the cooked chicken to a cutting board and cut it into chunks.
9
Serve, or portion for meal prep. The creator mentions using it in a grilled-cheese burrito as a possible serving idea.

Notes

The chicken quantity and can size are not specified in the transcript, and the creator says the marinade could have covered about twice as much chicken. Extra water and oil for searing are also unmeasured. The source gives 160°F as the cooking endpoint; it does not state the pan type or a cooking duration.