Former Chipotle Employee Reveals Chipotle's Chicken Recipe—We Made It Easier (2024)

• 4 cloves garlic

• 4 chipotle peppers in adobo sauce from a 7-ounce can

• 2/3 cup water

• 1 tablespoon distilled white vinegar

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon black pepper

• 2 1/2 teaspoons kosher salt

• 4 tablespoons sunflower oil, divided

• 8 boneless skinless chicken thighs (about 2 1/2 pounds total)

1. Marinate the chicken:

   Place the garlic, peppers, water, vinegar, cumin, oregano, black pepper, salt, and 2 tablespoons oil in a blender and process until smooth.

   Pour the marinade into a large bowl or a large resealable zip-top bag. Add the chicken and toss until fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate the chicken for 8 to 12 hours.

   

2. Cook and serve:

   You will cook the chicken in two batches.

   Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add half of the chicken, letting as much of the marinade drip off as possible. Cook until deep golden brown and charred in spots, about 5 minutes. Flip the chicken and cook for about 5 minutes, until cooked through. A thermometer inserted into the thickest part of the chicken should register at least 165°F.

   If your chicken is sticking to the pan, add a little more oil as needed.

   Transfer the cooked chicken onto a cutting board and loosely cover with foil to keep it warm.

   Scrape off any stuck-on brown bits from the skillet and wipe it clean with a paper towel. Cook the remaining chicken.

   Use a chef's knife to cut the chicken into 1/2-inch cubes and serve warm.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.