Gluten Free Seared Chipotle Chicken Recipe
This chicken is delicious alone or in tacos! You can even make this a day ahead, then place it in a slow cooker on the warm setting to serve during the party.
Servings: 8 Servings
Calories: 367kcal
Ingredients
- ½ medium red onion coarsely chopped
- 4 garlic cloves coarsely chopped
- 2 tablespoons adobo sauce from a small can of chipotle peppers in adobo sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ancho chili powder
- 1¼ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- Water as needed
- 4 pounds boneless skinless chicken thighs
Instructions
- For the marinade, add onion, garlic, adobo sauce, oil, chili powder, cumin, oregano, salt, and pepper to a food processor or blender and mix until smooth. Pour the marinade into a measuring cup and add enough water to reach to 1 cup.
- Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour in themarinade, seal, and use your hands to squish the marinade around so all the chicken is evenly coated. Refrigerate for at least 4 hours, but preferably overnight.
- Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165-175°F on an instant-read thermometer. Cook in two batches so the chicken has enough room in the pan. Add more oil in between. Remove the chicken, place on a large cutting board, and let rest for 10 minutes. Dice the chicken into 1-2 inch cubes.
Nutrition
Calories: 367kcal | Carbohydrates: 2g | Protein: 51g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 1191mg | Potassium: 897mg | Vitamin A: 305IU | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 1.9mg