Copycat Chipotle Chicken

Recipe View Gather all your ingredients for a seamless cooking experience. (5 minutes)

Recipe View Rehydrate the chiles: Place chipotle and ancho chile peppers in a bowl and cover with 0.5 cup of water. Let them soak at room temperature until softened, approximately 10 to 12 hours. Drain the water and remove the seeds from the peppers. (10-12 hours)

Recipe View Prepare the marinade: In a blender, combine the softened chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper. Blend until a coarse paste forms. Add the olive oil and blend again until the marinade is smooth and emulsified. (10 minutes)

Recipe View Pound the chicken: Place chicken thighs between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and tenderizes the meat. (15 minutes)

Recipe View Marinate the chicken: Transfer the flattened chicken thighs to a resealable plastic bag or a non-reactive container. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the container and marinate in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate. (8+ hours)

Recipe View Grill the chicken: Preheat your indoor grill or outdoor grill to medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the preheated grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. (15 minutes)

Recipe View Rest and serve: Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing into strips. Serve warm and enjoy! (5 minutes)