Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

RainbowJewels
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.

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  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.

  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.

  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.

  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Cook's Note:

If you do not have an indoor electric grill, wrap a paver brick in aluminum foil and place on top of chicken to keep flat during grilling on outdoor grill.

Soak chile peppers in chicken broth instead of water, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

293 calories; 18.7 g total fat; 88 mg cholesterol; 526 mg sodium. 5.8 g carbohydrates; 24.9 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2016
We loved this! My children are huge Chipotle fans and they didn't think I could do it. We had it three nights in a row... I did not have the dried chili peppers, so substituted 1 tsp. ground chipotle chili and 1 tsp. ground ancho chili. Read More
(64)

Most helpful critical review

Rating: 2 stars
11/11/2016
Normally DH and I enjoy spicy food but this needed to be cut with sour cream to temper the heat. Won't be make this again. Read More
(4)
56 Ratings
  • 5 star values: 48
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/10/2016
We loved this! My children are huge Chipotle fans and they didn't think I could do it. We had it three nights in a row... I did not have the dried chili peppers, so substituted 1 tsp. ground chipotle chili and 1 tsp. ground ancho chili. Read More
(64)
Rating: 5 stars
01/10/2016
We loved this! My children are huge Chipotle fans and they didn't think I could do it. We had it three nights in a row... I did not have the dried chili peppers, so substituted 1 tsp. ground chipotle chili and 1 tsp. ground ancho chili. Read More
(64)
Rating: 5 stars
08/22/2017
This recipe has great flavor, although I had to improvise on ingredients. Since I didn't feel like running to the store, nor waiting for 10-12 hours for dried peppers to be reconstituted (I wanted this for a same-day dinner), I substituted the ancho and chipotle peppers for 1.5 teaspoons each of chili powder and cayenne pepper, and I substituted the fresh garlic for 4 tablespoons of jarred minced garlic, and I didn't have chicken thighs, so I used breasts. I will definitely make this again! Read More
(28)
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Rating: 5 stars
12/12/2015
We love this recipe! My fiance says it tastes just like the restaurant version. Being a long time vegetarian, I have never had Chipotle's chicken, but we split half the marinade for his chicken and I use the other half to braise tofu, and it is wonderful. We've made it several times, and the only step we change is using canned chipotle peppers in adobo, mainly because I forgot to buy dried ones in bulk. We weigh them and it works just fine as a substitution. Read More
(18)
Rating: 5 stars
07/12/2017
This is an amazing recipe! As most others I did not have the dried chiles on hand so I substituted 1 chile in adobo sauce with about a half teaspoon of the sauce and 1 tsp of ancho chile powder. I let it marinade overnight browned it in my cast iron and put it in the oven for 10-15 minutes on 400. Made this into burrito bowls and everyone loved it! Read More
(8)
Rating: 5 stars
11/07/2016
This recipe is awesome! It tastes just like Chipotle... maybe even better! I couldn't find dried chipotle OR ancho chile peppers at the grocery so I purchased the spices accordingly and used 1/2 tsp. for the chipotle and 1 tbsp. for the ancho. Read More
(7)
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Rating: 5 stars
07/25/2016
This was very tasty. I made it as is and used it to make chicken taco's. My family and friends gave rave reviews as they devoured it. This is a permanent part of my menu. Read More
(6)
Rating: 5 stars
06/27/2018
Just like Chipotle! I blended the marinade in my Vitamix early this morning and let the BLSL thighs marinate all day. We used it to make chicken burrito bowls and they were SO GOOD! Cilantro lime rice black beans THIS CHICKEN roasted pepper corn salsa pico de gallo monterey jack cheese shredded romaine guacamole and sour cream. There were no complaints at the dinner table tonight just empty plates. Thanks Jewel! You have a winner here! Read More
(5)
Rating: 5 stars
04/02/2017
I loved this recipe! I did not have any of the dried peppers. I substitued 1/2 Tbls. of cayenne pepper and 2 Tbls. of ancho chili powder. I added 2 Tbls. or water and 1 extra Tbls. of olive oil to thin it out just a bit. I also did not have a red onion and substituted a yellow onion. It would be better with red but it turned out just fine. I only marinaded for 1 hour. I can't wait to try this out when I have more time to marinade. I used the chicken in the recipe (Black bean and corn quesadillas) also found on allrecipes. Thanks for the recipe! Read More
(4)
Rating: 2 stars
11/11/2016
Normally DH and I enjoy spicy food but this needed to be cut with sour cream to temper the heat. Won't be make this again. Read More
(4)