Chipotle’s Chicken Cooked at Home - By a Former Chipotle Employee

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor at a lower cost.

Add 1 teaspoon of cumin, 4 minced garlic cloves, 1 teaspoon of dried oregano, 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, 1 tablespoon of chili powder, 2 tablespoons of olive oil, and 4 chipotle peppers from a 7-ounce can of chipotle peppers in adobo sauce (discard the rest) into a blender.

Blend the mixture with 3/4 cup of water on low to medium speed for 1 to 2 minutes until well combined.

Place 4 to 6 chicken thighs into a gallon to two-gallon Ziploc plastic bag.

Pour the marinade into the bag with the chicken, seal it tightly, and remove as much air as possible.

Marinate the chicken in the refrigerator overnight or for at least 8 hours.

After marinating, remove the chicken from the fridge and heat a cast-iron skillet on medium to medium-high heat.

Add the marinated chicken thighs to the skillet, sprinkle kosher salt on top, and cook for about 4 to 5 minutes until a nice color develops.

Flip the chicken and cook for an additional 3 minutes, checking for a temperature of at least 165 degrees Fahrenheit (pull at 163 degrees to allow for carryover cooking).

Remove the chicken from the skillet and let it rest for a moment.

Cut the chicken lengthwise and then into 3/4 inch cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens