Chipotle Chicken for Burrito Bowls
3 hrs 30 min + cooling10 servings
Marinated chicken thighs blended with chipotle, lime and spices, roasted and broiled until charred, then flash-frozen for meal prep.
| prepPreheat oven to 425°F / 218°C | ||||||
| 0.5 medium onion | Blend marinade until smooth | Marinate chicken 3–4 hrs, chilled | Roast 425°F / 218°C, 22 min | Cool slightly, chop, toss in pan juices | Broil 3–5 min until charred, watch closely | Cool, spread on parchment, flash freeze |
| 80 ml chipotle peppers in adobo sauce | ||||||
| 2 tbsp lime juice | ||||||
| 1 tbsp soy sauce | ||||||
| 37 ml oil | ||||||
| 2 tsp paprika | ||||||
| 2 tsp garlic powder | ||||||
| 3 tsp salt | ||||||
| 1 tbsp dried oregano | ||||||
| 2.3 kg boneless skinless chicken thighs | ||||||
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