This chipotle chicken is a Qdoba copycat and the perfect Cinco de Mayo recipe for rice bowls, tacos, and burritos.
Preparation:
Cook:
Level: Easy
Ingredients
- £4 Chicken Thighs, Boneless And Skinless
- ¼ cups adobo sauce
- ¼ cups Olive oil
- 2 tablespoons Ancho chili powder
- 2 teaspoons Salt
- 2 teaspoons Cumin
- 1 teaspoon Oregano
- 1 teaspoon Black pepper
- 1 teaspoon garlic powder
Preparation
In a large resealable bag or container, place the boneless, skinless chicken thighs.
In another bowl, combine the rest of the marinade ingredients. Pour the marinade over the chicken thighs and refrigerate for at least 2 hours and up to a day before cooking.
Heat grill to medium-high heat (about 375ºF). Grill the chicken thighs for 10 minutes on each side or until the chicken reaches an internal temperature of 165ºF and is cooked through.
Dice the chicken and serve in tacos, burritos or on a bowl of rice.
