Happy Friday! We’re almost done with Chipotle week, and today I bring you one of the key ingredients: chicken! But most importantly, the marinade that makes it so wonderful. In my research for Copycat Chipotle Chicken I came across a lot of more traditional, authentic copycat recipes but they were all a little complicated and included rare chiles I’d never heard of. I don’t know about all of you, but I want something I can both pronounce and find at my local grocery store. No complicated steps or ingredients, just yummy food. It may not be authentic Copycat Chipotle Chicken, but it’s damn close and damn delicious.
Just add all the ingredients to a food processor or blender, whirl it up, and marinate your chicken for at least 30 minutes. You can grill it or pan fry it if you want, but the easiest way to cook it is just popping it in a 400 degree oven for ~35 minutes.
It comes out of the oven all yummy and spicy and ready to be chopped, shredded, and devoured. Stay tuned this weekend for the final burrito bowl assembly!
And in the mean time, check out all the other copycat recipes:
- 2 tablespoons sauce from canned chipotles in adobo
- ¼ red onion
- 2 cloves garlic, peeled
- ½ tsp cumin
- ½ tsp dried oregano
- salt and pepper
- 1 tablespoon olive oil
- 2 lbs boneless, skinless chicken breast
- Place first 7 ingredients, (everything but chicken) into a food processor or blender, and puree. This is your marinade.
- In a gallon sized Ziplock bag, add the chicken and cover with the marinade. Marinade in the fridge for at least 30 minutes or overnight.
- When you're ready to make the chicken, preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil, and arrange the chicken in a single layer on the baking sheet.
- Bake for 35 minutes, or until the chicken reaches and internal temperature of 165 degrees.