Chipotle Chicken
By Valerie Brunmeier · fromvalerieskitchen.com
1 hr 15 min + marinatingServes 4
Thin-sliced chicken breasts marinated in chipotle spices, then pan-seared or grilled until caramelized.
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| prepPreheat grill to medium heat and oil the grate (if grilling) | |||
| 2 boneless skinless chicken breasts (1 to 1¼ lb / 450–565 g) | Slice chicken horizontally to ½-inch thickness | Pan-sear over medium-high, 4 min per side, 165°F | Rest 5 min, slice into bite-size cubes |
| 30 ml olive oil (for marinade) | Whisk marinade, coat chicken, refrigerate 1–8 hrs | ||
| 15 ml distilled white vinegar (or juice from 1 lime) | |||
| 1 teaspoon chili powder | |||
| 1 teaspoon oregano | |||
| 1 teaspoon smoked paprika | |||
| 1 teaspoon kosher salt | |||
| ½ teaspoon cumin | |||
| ½ teaspoon garlic powder | |||
| ½ teaspoon freshly ground black pepper | |||
| ½ teaspoon cayenne pepper (or to taste) | |||
| 15 ml olive oil (for cooking) | |||
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