Copycat Chipotle Chicken Thighs

by MacroMeals
Prep: 10m
Cook: 10m
poultry
Copycat Chipotle Chicken Thighs - Image

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Ingredients
Servings:6
1/4cupadobo sauce
1tbspchili powder
1tspground cumin
1tspdried oregano
1tspblack pepper
2tspsalt
2tbspolive oil
2tbspcider vinegar
3garlic cloves
1/2red onion
1/4cupwater
2lbboneless skinless chicken thighs
lime wedges, to serve
fresh cilantro, to serve
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Blend the marinade

    Add the adobo sauce, chili powder, cumin, oregano, black pepper, salt, olive oil, cider vinegar, minced garlic, and red onion to a blender or food processor. Process until smooth, then add the water and blend again until fully incorporated.

  1. 2

    Marinate

    Place the chicken thighs in a shallow dish and pour the marinade over, turning to coat every piece. Cover and refrigerate at least 8 hours or overnight — this is where the flavor comes from, so don't shortcut it.

  2. 3

    Grill

    Drain the chicken and discard the used marinade. Grill covered over direct heat for 2-3 minutes per side to get a char, then move the thighs to indirect heat and cook 4-6 minutes more, until a thermometer reads 165°F.

  3. 4

    Rest and serve

    Let the chicken rest a few minutes, then slice or cube it. Serve with lime wedges and fresh cilantro. It holds up great over rice and black beans, in burrito bowls, or folded into tacos.

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Copycat Chipotle Chicken Thighs

Created by: MacroMeals

Prep Time: 10m
Cook Time: 10m
Servings: 6

Ingredients

  • 1/4 cup adobo sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 3 garlic cloves
  • 1/2 red onion
  • 1/4 cup water
  • 2 lb boneless skinless chicken thighs
  • lime wedges, to serve
  • fresh cilantro, to serve

Instructions

  1. Blend the marinadeAdd the adobo sauce, chili powder, cumin, oregano, black pepper, salt, olive oil, cider vinegar, minced garlic, and red onion to a blender or food processor. Process until smooth, then add the water and blend again until fully incorporated.
  2. MarinatePlace the chicken thighs in a shallow dish and pour the marinade over, turning to coat every piece. Cover and refrigerate at least 8 hours or overnight — this is where the flavor comes from, so don't shortcut it.
  3. GrillDrain the chicken and discard the used marinade. Grill covered over direct heat for 2-3 minutes per side to get a char, then move the thighs to indirect heat and cook 4-6 minutes more, until a thermometer reads 165°F.
  4. Rest and serveLet the chicken rest a few minutes, then slice or cube it. Serve with lime wedges and fresh cilantro. It holds up great over rice and black beans, in burrito bowls, or folded into tacos.

Notes & Tips

Two pounds of thighs across six servings lands this right around 28g of protein per serving before you add a single thing to the plate. The adobo-and-spice marinade does all the heavy lifting on flavor, so you're not relying on sugar or a pile of oil to make lean protein taste like something you actually want to eat. Thighs stay juicier than breast on the grill; swap in breast if you want to push protein up and fat down. This is a Sunday meal-prep workhorse — marinate overnight, grill a batch, and it'll carry you through bowls and tacos all week.