Chipotle Chicken
Blend the marinade, coat the chicken and let it sit in the refrigerator while you get the rest of the meal ready. For four pounds of chicken, two roasting pans make the oven method practical. A skillet or grill works too—give the pieces room and cook in batches. Chop after resting and spoon the juices over the chicken before serving.
Ingredients
4 pounds boneless, skinless chicken thighs, or chicken breasts cut into even pieces about ½–¾ inch thick
½ medium red onion, roughly chopped
4 garlic cloves, peeled
2 tablespoons adobo sauce from a can of chipotle peppers
2 tablespoons ancho chile powder
2 tablespoons olive oil for the marinade, plus 1 tablespoon for the oven pans or up to 2 tablespoons for skillet cooking
2 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup water, for blending
Lime wedges and chopped cilantro, for serving (optional)
Instructions
Trim excess surface fat from the chicken. Unfold thighs so they are an even thickness. If using large breasts, cut them horizontally into thinner pieces about ½–¾ inch thick. Aim for similar-sized pieces so they cook at a similar rate.
Put the red onion, garlic, adobo sauce, ancho chile powder, 2 tablespoons marinade oil, lime juice, cumin, oregano, salt, pepper and measured water in a blender. Blend until smooth, stopping to scrape down the sides if needed.
Place the chicken in a large bowl or two food-storage bags. Add the marinade, turn to coat, and cover or seal. Refrigerate for at least 30 minutes or up to 12 hours. Keep the chicken refrigerated until you are ready to cook.
Oven method: Heat the oven to 425°F. Lightly coat two large, rimmed baking sheets or shallow metal roasting pans with the additional 1 tablespoon oil, divided between them. Arrange the chicken in one layer with space between the pieces, keeping a thin coating of marinade on the meat. Discard the marinade left in the bowl or bags. Use another pan or cook in batches if four pounds will not fit without crowding.
Roast for about 25–35 minutes for boneless thighs, or about 18–25 minutes for thin breast pieces, swapping pan positions halfway through. Start checking thinner pieces at 18 minutes. Every piece must reach 165°F in the thickest part before it leaves the oven; remove finished pieces as needed and keep cooking any thicker ones. For more browned edges, briefly broil the cooked chicken for 1–3 minutes on a broiler-safe metal pan, watching closely. Do not use parchment under the broiler.
Transfer the cooked chicken to a board or platter and rest for 10 minutes. Chop into bite-size pieces and spoon the resting juices over it. Serve in tortillas or rice bowls, with the optional lime and cilantro if you like.
Skillet option instead of oven cooking: Heat a large heavy skillet over medium-high heat with about 1 tablespoon of the additional cooking oil. Add one uncrowded layer of marinated chicken. Cook for about 10–14 minutes per batch, turning as needed, until every piece reaches 165°F. Lower the heat if the marinade darkens before the meat is cooked. Repeat with the remaining chicken, adding the remaining measured skillet oil as needed. Allow about 35–50 minutes for the full batch, depending on the skillet size. Rest each batch for 10 minutes before chopping; keep the finished chicken covered while the remaining batches cook.
Grill option instead of oven cooking: Prepare a clean grill for medium-high heat and oil the cooking surface according to its instructions. Lift the chicken from the marinade and grill in uncrowded batches, turning once or twice, until every piece reaches 165°F—often about 10–15 minutes per batch for thin pieces. Move pieces to a cooler area if the exterior darkens too quickly. Rest for 10 minutes before chopping. Discard all unused raw-chicken marinade.
Refrigerate cooked chicken in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days, or freeze portions for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F throughout.