chipotle-chicken

The juicy, tender chicken in this recipe is seasoned with smoky chipotle peppers and grilled to perfection. Serve it up with a side of rice and beans for a fiesta in your mouth!

Ingredient

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

Direction

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

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Chipotle Chicken

Ingredient

Direction

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