DIRECTIONS TO CHIPOTLE RECIPES

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CHIPOTLE AIOLI (SPICY) RECIPE | ALLRECIPES



Chipotle Aioli (Spicy) Recipe | Allrecipes image

Great on chicken or tuna sandwiches, or as a dip.

Provided by David Miller Lowe

Categories     Side Dish    Sauces and Condiments

Total Time 40 minutes

Prep Time 10 minutes

Yield 3 /4 cup

Number Of Ingredients 5

½ cup mayonnaise
3 tablespoons lime juice
1?½ tablespoons chipotle peppers in adobo sauce, minced
1 large clove garlic, minced
? teaspoon salt

Steps:

  • Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

Nutrition Facts : Calories 136.7 calories, CarbohydrateContent 1.8 g, CholesterolContent 7 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 0.3 g, SaturatedFatContent 2.2 g, SodiumContent 170.4 mg, SugarContent 0.3 g

COPYCAT CHIPOTLE® CHICKEN RECIPE | ALLRECIPES



Copycat Chipotle® Chicken Recipe | Allrecipes image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 18 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2?½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, CarbohydrateContent 5.8 g, CholesterolContent 88.3 mg, FatContent 18.7 g, FiberContent 2.1 g, ProteinContent 24.9 g, SaturatedFatContent 4.7 g, SodiumContent 526.1 mg, SugarContent 0.3 g

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