Chipotle Chicken This chicken is great to make-ahead and store in the fridge. Use it fajitas, burritos, or toss it on a salad.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 T. Canned chipotle peppers in adobo sauce
- 1 T white vinegar
- 1 T olive oil
- 4 garlic cloves
- 1 t dried oregano
- 1.5 t cumin
- 1 t kosher salt
- .5 t cracked pepper
Directions
Separate the chipotle peppers from the sauce and mince.
Whisk together adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt, and pepper.
Trim chicken thighs, add to the bowl, and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Preheat grill pan to medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through (165°F) and slightly charred.
Rest for 5 minutes, then dice into bite-sized pieces.