Description
This Chipotle Chicken is a copycate of Qdoba and the perfect Cinco de Mayo recipe for rice bowls, tacos, and burritos.
Ingredients
- 4 pounds 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
Into a large resealable bag or container, place the boneless skinless chicken thighs.
In a separate bowl, combine the remaining ingredients for the marinade. Pour marinade over the chicken thighs and refrigerate at least 2 hours and up to one day in advance of cooking.
Heat grill to medium-high heat (about 375ºF). Grill chicken thighs 10 minutes each side or until chicken reaches an internal temperature of 165ºF and is cooked through.
Dice chicken and serve in tacos, burritos, or on top of a rice bowl.
