Sizzlin Chipotle Chicken Recipes

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

COPYCAT CHIPOTLE® CHICKEN

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.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

SIZZLIN' CHIPOTLE CHICKEN RECIPE

Steps:

• Preheat grill to medium heat. Trim and discard excess fat from chicken. Sprinkle chicken evenly with salt and pepper.
• Place chicken pieces, skin-sides up, on grate of grill. Cook 15 min.; turn over. Brush with half of the barbecue sauce. Grill an additional 10 min., turn over. Brush with remaining barbecue sauce. Continue grilling 5 min. or until chicken is cooked through (180°F).

CHIPOTLE CHICKEN & VEGETABLE SKILLET

Steps:

• Heat 1/4 cup dressing in large skillet on medium heat. Add chicken breasts; cook 5 min. or until evenly browned on both sides, turning after 3 min. Remove from skillet; cover to keep warm.
• Add onions and remaining dressing to skillet; cook and stir 3 min. or until onions are crisp-tender. Return chicken to skillet. Add tomatoes, potatoes, carrots and peppers. Bring to boil; cover. Simmer on low heat 25 min. or until chicken is done (165ºF) and potatoes are tender, uncovering after 10 min.
• Serve topped with sour cream.