Easy Chipotle Chicken (Copycat)
Juicy and smoky Easy Chipotle Chicken (Copycat) made with chicken thighs, chipotle peppers in adobo, garlic, cumin, and honey for the perfect balance of heat and flavor.
6 Servings
Ingredients
- 2 pounds skinless boneless chicken thighs
- 3 cloves garlic minced
- 2 chipotle peppers plus 2 tablespoons adobo sauce from one can chipotles in adobo
- 3 tablespoons olive oil plus additional for cooking
- 1 teaspoon ground cumin
- 2 tablespoons white vinegar
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon honey
Instructions
Prepare the marinade:
- Place the chicken thighs, garlic, chipotle peppers, adobo sauce, olive oil, cumin, vinegar, salt, pepper, and honey into a large resealable bag. Seal and shake until the chicken is evenly coated. Refrigerate for at least 4 hours or overnight for best results.
Preheat the oven:
- Set the oven to 350°F (175°C).
Sear the chicken:
- Heat a large cast-iron skillet over medium-high heat and add a light drizzle of oil if needed. Arrange the chicken in a single layer. Cook undisturbed for 5–7 minutes, or until the chicken develops a deep golden-brown crust and releases easily from the skillet.
Finish in the oven:
- Flip the chicken and transfer the skillet to the preheated oven. Roast for approximately 20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Rest and serve:
- Remove the chicken from the oven and allow it to rest for 10 minutes before slicing or chopping. Serve warm as desired.
Notes
This Easy Chipotle Chicken (Copycat) is naturally gluten-free as written. However, always confirm that the chipotle peppers in adobo sauce you are using are labeled gluten-free, since some brands may include gluten-containing additives.