With just 8 ingredients, you can throw this chipotle chicken recipe together super fast.
Chicken: I use boneless skinless breasts, but you could use chicken thighs or legs too.
Chipotle Peppers in adobo sauce: A chipotle pepper is just a jalapeño that has been smoked, and adobo literally means marinade in Spanish. You can control the heat in this recipe by the number of whole peppers you add to your marinade. If you don’t like spice remove all of the whole peppers and just use the adobo sauce. The amount of spice will increase with every whole pepper you add. I like to use one.
Olive oil: Olive oil is my go to for marinades. Just be sure and grab the extra-virgin variety.
1-Prepare the marinade: Add chipotles in adobo sauce, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil into a food processor or blender and puree until smooth.
2-Marinate: Cover the chicken in the marinade and refrigerate for a minimum of 1 hour, or up to 24 hours.
3-Grill: Preheat your grill on medium/high heat. Place the marinated chicken on the grill grates and grill the chicken until the internal temperature reaches 165ºF (about 10 minutes per side).
4-Serve: Serve warm or place in individual serving containers for meal prep.
—–How to cook in the oven—–
1-Add adobo sauce, chipotle pepper, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil to a food processor or blender and puree until smooth.
2-Cover chicken in marinade and refrigerate for a minimum of 1 hour, or up to 24 hours.
3-Preheat your oven to 350°F. Cook the chicken until the internal temperature reaches 165°F, about 30 minutes.
4-Serve warm, or store in individual serving containers for meal prep.