Chipotle Adobo Chicken

Photo Egg

I saw this posted a couple weeks ago. Sorry, can’t remember who. Great idea, but not mine. Marinated about 24 hours and topped it with some Meat Church Holy Gospel. 

Really nice flavor.

lkapigian

Love the color 

caliking

Yessir. That’s some great lookin’ chix. 

rifrench

Did you put the contents of the can in the blender before marinating the meat?

Photo Egg

rifrench said:

Did you put the contents of the can in the blender before marinating the meat?

No, I just dumped the can into the bag of thighs and mushed it around.
Seemed like all the flavor had leached out of the peppers and onions into the Adobo. And, well, just to lazy to blend.
Was a cheap, super easy way to add a flavor profile.

Cornholio

Nice, a favorite of mine. I have posted a few times about using chipotle peppers in adobo sauce so it may have been me. In fact I used some yesterday to marinate some shrimp for shrimp tacos on the Blackstone. 

SciAggie

You had me at Chipotle

loco_engr

nice looking chicky!
was it very spicy?

Photo Egg

loco_engr said:

nice looking chicky!
was it very spicy?

It was skinless but did have crispy edges. But I wouldn’t Really call it crispy.

StillH2OEgger

That looks wonderful!

johnnyp

Looks great @Photo Egg. 

What was the heat level?  (Trying to decide if I can do this for family taco night, or just for the adults.)

JohnEggGio

Looks great.  Thanks for the memory jog - I did this several times last summer but it somehow slipped from mind.  Several cans in the cupboard- I see this in my near future...

etherdome

johnnyp said:

Looks great @Photo Egg. 

What was the heat level?  (Trying to decide if I can do this for family taco night, or just for the adults.)

This 

Cornholio

I’ll chime in for those asking about heat.. to us it is more of a good smokey flavoring rather than a big heat source. Both my wife and I add hot sauce to the finished foods when we marinate with chipotle peepers in adobo.

I also dice the peppers up which probably adds some heat since they coat and stay on the food while cooking. If you just marinate in the whole peppers and sauce and remove the peppers it’ll have a lot less heat but good flavor. 

Disclaimer: My wife has Mexican roots and I am a native of So Cal who grew up eating a lot of spicy food. What some people consider hot I do not always agree with. 

SaltySam

Boneless skinless chicken thighs don’t get enough love.  I’ve spent the last 6-7 years trying to get chicken breasts just right, and occasionally overcooking them.  Thighs on the other hand are forgiving, and have so much more flavor.  

Simple, delicious and cheap.  A can of Adobo chilies isn’t a bank breaker either.  Solid meal! I’ll have to try this out!

rifrench

Thanks, Photo Egg!

Photo Egg

johnnyp said:

Looks great @Photo Egg. 

What was the heat level?  (Trying to decide if I can do this for family taco night, or just for the adults.)

I pulled the peppers out after I marinated. Mild heat. Especially if you slice or chop up for tacos.
kid friendly.

JohnEggGio

@Photo Egg. Thanks for the inspiration- quite tasty!

Cornholio

  

Jk.. just had to search for it. 

smbishop

Awesome, doing this today!

Cornholio

I have some wings marinating in some chipotle adobo sauce, ready to grill in an hour or so. I added some olive oil, little garlic powder, tiny bit of hoisin for sweetness and cayenne pepper for more heat. Will report back later.

Also have some wings naked in the fridge drying out for some traditional buffalo style. 

smbishop

smbishop said:

Awesome, doing this today!

Perfection, thanks for the inspiration!  Added Dizzy Pig Mole before marinating.  After marinating, I simmered the left over sauce, with some onions, cumin, oregano and a bit of salt, to serve over the finished thighs.  The sauce was very spicy.  Loved it!  Cooked direct on the small between 350 and 400.

Photo Egg

smbishop said:

smbishop said:

Awesome, doing this today!

Perfection, thanks for the inspiration!  Added Dizzy Pig Mole before marinating.  After marinating, I simmered the left over sauce, with some onions, cumin, oregano and a bit of salt, to serve over the finished thighs.  The sauce was very spicy.  Loved it!  Cooked direct on the small between 350 and 400.

Beautiful 1 up right there!
Boiling down the marinade...awesome

Vegas Eggus

Just finished a batch for supper. We'll be doing these on a regular basis.  Very good flavor with a touch of heat.  

Cornholio

Do yourselves a favor and use the chipotle adobo with wings. Turned out really good. The traditional buffalo was nice and hot, stung my wife’s eyes when she went in to smell it in the pot. 

Eggin_in_PA

@Photo Egg great find.. Marinaded tenders for about 2 days and cooked at 350 degrees direct on the mini max..