A recipe to replicate the smoky, citrus-marinated chicken used in Chipotle bowls and burritos.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Main Dish
Method:Grilling or Skillet
Cuisine:Mexican-Inspired
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from the can
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
Instructions
If using chicken breasts, pound them to an even 1/2-inch thickness.
In a medium bowl, whisk together the lime juice, olive oil, minced chipotle peppers, adobo sauce, cumin, oregano, salt, pepper, garlic powder, and coriander to make the marinade.
Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are coated.
Refrigerate and marinate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours due to the lime juice.
Preheat your grill to medium-high heat (about 400 degrees F) or heat a large cast-iron skillet over medium-high heat.
Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
Grill or cook the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees F and you have slight char marks.
Remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing against the grain.
Notes
For a skillet method, you can add 1 teaspoon of vegetable oil to the hot pan before cooking.
If you prefer a less spicy flavor, reduce the amount of minced chipotle peppers to 1 teaspoon.
This chicken is excellent for meal prepping; slice it and store it in an airtight container for up to 4 days.