This is a knockoff recipe for Chipolte’s chicken. This tastes almost identical to the restaurant’s popular chicken. I cooked the chicken on the griddle which also makes it taste even closer to the restaurant version. It is simple to make and can be used for tacos, taco salads, or with a couple of side dishes.
2 lbs free-range, organic chicken thighs (boneless and skinless)
¼ cup red onion, cut into chunks
1 clove garlic
1 tbsp adobo sauce (most store-bought adobo sauces contain small amounts of sugar. To avoid this, you can make your own. This is the recipe I use to make my own https://leitesculinaria.com/104253/recipes-adobo-sauce.html)
Juice of 1 lime
tbsp avocado oil
1 tbsp chili powder
½ tsp cumin
½ tsp oregano
1 tsp sea salt
¼ tsp pepper
Mix all ingredients (besides chicken) and place in a large ziploc bag, mixing well. Add chicken and marinate at least 30 minutes to overnight.
Heat the griddle or cast iron pan to high heat. Place chicken on the hot griddle (use a little avocado or coconut oil if your griddle isn’t oiled) and do not touch for 3-4 minutes or so. Carefully flip chicken using a metal spatula to be sure to pick up all of the blackened bits. Cook the other side until chicken is cooked through. Put all of the chicken in a large bowl and cover with a towel and let rest for 10 minutes. Cut chicken into chunks and pour any extra juices over the chicken and serve as desired.