Chipotle Chicken - Pollo Asada
Chipotle peppers in adobo sauce, chili powder, garlic and more make these grilled chicken thighs positively mouthwatering.
Servings: 4
Ingredients
- 1 ½ pounds (680 g) boneless skinless chicken thighs
For the marinade:
- 2 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- ¼ cup (59 ml) + 1 tablespoon water
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a large bowl or glass container, add chicken thighs.1 ½ pounds boneless skinless chicken thighs
- In a food processor, process the ingredients for the marinade then pour all over the chicken and use your hands to make sure all the chicken is well-coated in the marinade.2 chipotle peppers in adobo sauce, 4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon chili powder, 1 tablespoon olive oil, ¼ cup + 1 tablespoon water, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Cover and place in the fridge for at least 4 hours.
- When ready, preheat outdoor grill to high and cook chicken thighs until internal temperature is 165 °F (74 °C)
- Let rest then chop into cubes and build your own bowl over white rice and chopped cilantro. We like pretending we’re at chipotle – rice, beans, corn, salsa, guac, etc.
Nutrition
Serving: 1 serving | Calories: 247 kcal | Carbohydrates: 3 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Cholesterol: 162 mg | Sodium: 743 mg | Potassium: 454 mg | Fiber: 1 g | Sugar: 1 g
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