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98% would make again

Chipotle's Chicken

by Kiano Moju, Alison Roman and Alexis Deboschnekfeatured in 4 DIY Chipotle Recipes


for 1 serving

  • 1 lb boneless, skinless chicken thighs (455 g)
  • kosher salt, to taste
  • freshly ground black pepper, to tate
  • 6 oz chipotle pepper in adobo sauce (170 g), finely chopped
  • 1 tablespoon vegetable oil


  1. On a cutting board, season the chicken all over with salt and pepper.
  2. Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  3. Refrigerate for at least 2 hours, up to overnight.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Add the chicken and cook until golden brown, 4 minutes per side.
  6. Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  7. Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  8. Enjoy!