This copycat Chipotle chicken begins with a flavorful chipotle marinade, then is seared in a skillet and finished in the oven.
Ingredients
- 2 pounds skinless , boneless chicken thighs
- 3 cloves garlic
- 2 chipotles peppers
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 tablespoons white vinegar
- 1.5 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon honey
Instructions
-
1
Combine chicken, garlic, chipotle peppers, adobo sauce, 3 tablespoons olive oil, cumin, white vinegar, salt, pepper, and honey in a large resealable bag. Seal bag and toss to coat thoroughly. Refrigerate at least 4 hours and up to overnight.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Heat a large cast iron skillet over medium-high heat. Add a little oil if necessary. Add chicken in one layer to skillet and cook, undisturbed, until chicken is deep golden brown and releases easily from the skillet, 5 to 7 minutes.
-
4
Flip chicken and transfer to the preheated oven until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Let chicken rest 10 minutes before cutting.
Nutrition Facts
Per serving
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