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Servings: 4

Chipotle Chicken {Copycat} And Nachos Recipe

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Make the marinade for Chipotle Chicken at home. Use in in whatever dish you'd like or I have you covered with my Chipotle Chicken {Copycat} And Nachos Recipe.
Chipotle Chicken Thighs marinade
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Ingredients

Chipotle Chicken:

  • 1 (2 oz) package ancho chile peppers soaked in water for 12 hours
  • 1 (7 oz ) chipotle peppers in adobo sauce, sauce drained
  • 5 cloves garlic chopped
  • 2 tsp cumin
  • 3 tsp dried oregano
  • 4 tsp salt
  • 2 tsp black pepper
  • 3/4 cup canola oil
  • 5 pounds boneless skinless chicken thighs

Chicken Nachos:

  • 4 cups tortilla chips
  • 1 1/2 cups chopped chipotle marinated chicken — (2 large boneless skinless chicken thighs)
  • 1 cup shredded cheese — (I used a blend of Mexican cheeses)
  • 3/4 cup canned beans — (black or pinto)

For Garnishing

  • 1/2 cup salsa
  • 1 cup guacamole
  • 1/2 cup sour cream
  • chopped jalapeno peppers
  • 2 scallions chopped
  • 1 tbsp fresh chopped cilantro
  • lime wedges

Instructions

For The Chipotle Chicken: (This marinade recipe is enough to marinade 10 pounds of chicken)

  1. Remove stems and seeds from chile peppers and butterfly peppers. Place in a food processor (blender).
  2. Drain as much adobo sauce ad you could from the can and discard chipotle peppers (or save for another recipe). Add adobo sauce to the blender. Add onion, garlic, cumin, oregano, salt and pepper and blend until smooth.
  3. Add canola oil and pulse 3-4 more times. There should be 2 cups of marinade.
  4. Place chicken in a large zip lock bag and pour in half of the marinade. Mash around to evenly distribute marinade. Push air out of the bag and seal it. Let chicken marinate in the fridge for 8 hours or overnight.
  5. Preheat gas grill to medium. Clean the grates of your grill and spray with non stick spray.
  6. Grill chicken for 5-6 minutes per side, until no longer pink in the center. (Thermometer should read 165 F).Let it cool for at least 10 minutes. Chop into small pieces. (Use in tacos, nachos or rice bowls).

To make the nachos:

  1. Preheat oven to 350 F (177 C).
  2. In an oven safe plate or a skillet layer tortilla chips, chicken, (beans if you are using any) and cheese. Bake on 350 F for about 10 minutes, or until cheese melts. Remove from heat and sprinkle with scallions, cilantro, jalapeño peppers. Top with salsa, guacamole and sour cream, or serve them on the side.
  3. Enjoy!

Recipe Notes

This recipe makes 2 cups marinade which is enough for 10 pounds of chicken. Please either reduce the ingredients of you are planning to make a lot less than 10 pounds, or simply freeze some of the marinade for later. It takes some time to make it, since the ancho chile peppers have to be soaked for 12 hours, so freezing a part of the marinade is a great option.
Ancho Chiles have to be soaked in water for 12 hours, prior to using.
Recipe adapted fro CulinaryHill and Kitchenscoop.
Course: Appetizer
Cuisine: Mexican

Nutrition Information

Calories: 1926, Fat: 114g, Saturated Fat: 20g, Cholesterol: 575mg, Sodium: 3846mg, Potassium: 2399mg, Carbohydrates: 98g, Fiber: 15g, Sugar: 8g, Protein: 129g, Vitamin A: 3095%, Vitamin C: 11.3%, Calcium: 487%, Iron: 9.9%