Chipotle Chicken Thighs Recipe

This smoky, charred Chipotle Chicken Thighs Recipe is made with rehydrated ancho chiles, adobo sauce, and aromatic spices, ready in just under an hour plus marinating time. Searing the marinated meat in a hot cast-iron skillet creates that signature caramelized crust while keeping the inside perfectly juicy. I make a double batch of this every Sunday for meal prep because it tastes exactly like the real thing.

Better Than Takeaway

I used to think the secret to replicating that famous burrito bowl flavor was just opening a can of chipotle peppers, but the result was always one-note and too spicy. The real magic happens when you rehydrate dried ancho chiles. They add a deep, raisin-like sweetness and earthy base that balances the heat of the adobo sauce, giving you that complex flavor profile you crave.

My first attempt was a bit of a disaster because I didn’t trim the chicken thighs enough, leading to flare-ups on the grill. Now, I always trim the excess fat and blend the marinade until it is perfectly smooth. This ensures the sauce clings to the meat and caramelizes into a dark, flavorful crust without burning instantly.

Jump to Recipe

Chipotle Chicken Thighs Recipe Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 dried ancho chiles
• 2 tbsp adobo sauce (from a can of chipotle peppers)
• 1/2 small red onion, roughly chopped
• 3 garlic cloves, peeled
• 2 tbsp vegetable or rice bran oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup water (for blending)

How To Make Chipotle Chicken Thighs Recipe

1. Rehydrate the Chiles: Remove the stems and seeds from the dried ancho chiles. Place them in a small bowl and cover with boiling water. Let them soak for 10-15 minutes until soft and pliable. drain, discarding the soaking liquid.
2. Make the Marinade: In a blender or food processor, combine the soaked ancho chiles, adobo sauce, red onion, garlic, oil, cumin, oregano, salt, pepper, and water. Blend on high until completely smooth.
3. Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours (or overnight for best results).
4. Cook the Chicken: Heat a large cast-iron skillet or grill pan over medium-high heat. Add a splash of oil. Once hot, lay the chicken thighs in the pan without overcrowding (cook in batches if needed). Cook for 5-6 minutes per side until a dark char develops and the internal temperature reaches 165°F.
5. Rest and Chop: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Chop into bite-sized pieces before serving.

Recipe Tips

• Don’t skip the ancho chiles: These dried peppers are mild and provide the signature dark color and earthy flavor. If you absolutely cannot find them, substitute with 1 tablespoon of ancho chili powder.
• Use the right oil: Chipotle restaurants typically use rice bran oil for its high smoke point and neutral flavor. Vegetable oil or canola oil are the best home substitutes; avoid extra virgin olive oil as it burns too easily.
• Char is flavor: Don’t be afraid of the black bits on the chicken. The sugar in the onions and the marinade needs to caramelize deeply to taste authentic.
• Let it rest: Since you are chopping this meat, resting is crucial. If you cut it immediately after cooking, all the juices will run out onto the board, leaving you with dry chicken.

What To Serve With Chipotle Chicken

Build your own burrito bowl by serving this chicken over cilantro lime rice with a scoop of black beans. It pairs perfectly with fresh tomato salsa or a corn salsa to cut through the smokiness. For a lower-carb option, serve it over a crisp romaine salad with fajita-style sautéed peppers and onions.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chicken is excellent for meal prep as the flavor often improves the next day. You can also freeze the cooked, chopped chicken for up to 3 months; just thaw it in the fridge overnight before reheating.

FAQs

• Is this recipe spicy?
  It has a medium kick. The ancho chiles are mild, but the adobo sauce brings the heat. To make it milder, use less adobo sauce; for more heat, include a whole chipotle pepper from the can in the blender.
• Can I use chicken breast instead?
  Yes, you can use boneless skinless chicken breasts. However, breasts dry out faster, so pound them to an even thickness and reduce the cooking time to about 3-4 minutes per side.
• Can I bake this instead of grilling?
  Yes. Preheat your oven to 400°F and bake on a foil-lined sheet for 20-25 minutes. Broil for the last 2-3 minutes to get that necessary char.
• Where do I find dried ancho chiles?
  You can find them in the international or spice aisle of most major grocery stores. They come in bags and look like large, dark, wrinkled peppers.

Nutrition

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 145mg
• Sodium: 480mg
• Total Carbohydrate: 4g
• Protein: 32g