Chipotle Chicken

Ingredients

chicken thighsboneless, skinless

Pescatarianextra-firm tofu pressed and cubedpat dry, sear longer for color

3 lb3 lb

chipotle peppers in adobo

4 peppers

adobo sauce

4 tbsp

garlic

6 cloves

neutral oil

4 tbsp

white vinegar

4 tbsp

ancho chili powder

3 tsp

kosher salt

3 tsp

ground cumin

3 tsp

dried oregano

2 tsp

black pepperfreshly ground

1 tsp

lime

2 lime

Method

1. 01Blend chipotle peppers, adobo sauce, garlic, oil, vinegar, ancho chili powder, salt, cumin, oregano, and black pepper until smooth.
2. 02Place chicken thighs in a bowl or zip-top bag, pour marinade over, toss to coat, cover, and refrigerate at least 2 hours or up to 12 hours.2 hr
3. 03Remove chicken from refrigerator 30 minutes before cooking.30 min
4. 04Preheat grill to 475-500°F or heat cast iron skillet over high heat until very hot. Lightly oil grates or skillet.
5. 05Place chicken on grill or in pan and cook undisturbed 4-5 minutes until deeply charred. Flip and cook 4-6 minutes until internal temperature reaches 170-175°F.10 min
6. 06Transfer chicken to cutting board and rest 8-10 minutes.9 min
7. 07Slice chicken into strips, chop into 1/2-inch pieces, sprinkle with lime juice, toss to coat, and season with salt and pepper to taste.
8. 08Serve warm.

Fits

• Gluten-free
• Dairy-free
• Egg-free