Copycat Chipotle Chicken
This copycat Chipotle chicken is so easy, juicy and flavorful with a make-ahead marinade. It tastes like the restaurant-version if not better!
Ingredients
- ½ cup beer
- ½ medium sweet onion, chopped
- 2 cloves garlic
- 1 chipotle chili pepper in adobo sauce
- 3 tablespoons canola oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon adobo sauce
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Instructions
- Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
- In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
- Serve warm.
Notes
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
- Marinate for at least 4 hours. For the best flavor and texture, marinate the chicken for at least 4 hours (to overnight). This will help tenderize the meat and lock in moisture when cooked.
- Neutral oils with a high smoke point is ideal. Use a neutral oil such as avocado, peanut, canola or vegetable oil, offering the ability to withstand high heat without smoking, burning, or changing the flavor of the chicken while producing a perfectly golden-brown sear.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let the chicken cool before dicing. Let the chicken rest and cool prior to dicing, allowing the juices to redistribute – this will allow for maximum flavor and juiciness without tearing when dicing.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.