Copycat Chipotle Chicken
This copycat chipotle chicken recipe is smoky, cheaper than the real thing and freezes brilliantly for high-protein meal prep bowls.
Servings: 6
Calories: 307kcal
Ingredients
- 1 kg boneless, skinless chicken thighs
- ½ lime, juice and zest
- 1 tsp salt
- 1 tsp white pepper
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp ground cumin
- 1 tsp dried oregano
- 100 g chipotle peppers in adobo sauce
- 1 tbsp olive oil
Instructions
- Pat the chicken thighs dry and add to a large bowl.
- Blend the lime juice and zest, salt, white pepper, smoked paprika, garlic and onion granules, cumin, oregano, chipotle in adobo and olive oil to a smooth marinade.
- Pour over the chicken, turn to coat, cover and marinate at least 1 hour, ideally overnight.
- Heat a griddle pan or BBQ to medium-high until very hot.
- Shake off excess marinade and cook thighs 5 to 6 minutes each side until charred and cooked through (75°C, no pink).
- Rest 5 minutes, then slice to serve.
Notes
• Marinate overnight if you can. An hour works in a pinch, but the flavour deepens the longer it sits.
• Get that griddle screaming hot before the chicken goes anywhere near it. A hot pan is what gives you those lovely charred edges.
• Don't walk away and overcook it. Pull the thighs at 75°C and they stay tender and juicy.
• Get that griddle screaming hot before the chicken goes anywhere near it. A hot pan is what gives you those lovely charred edges.
• Don't walk away and overcook it. Pull the thighs at 75°C and they stay tender and juicy.
Nutrition
Calories: 307kcal | Carbohydrates: 2g | Protein: 31g | Fat: 19g | Fiber: 1g