About This Recipe
This Chipotle Chicken is a recipe that you can batch prep to put in Snack City in your freezer for quick and easy burrito bowls.
Ingredients
-
5 lbs (2270g)
Boneless skinless chicken thighs
Thighs preferred for flavor + moisture; can sub breasts but reduce cook time to 18-20 min
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1/2 (~100g)
Medium onion
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1/3 cup (90g)
Chipotle peppers in adobo sauce
More peppers = spicier; more sauce = milder. Peppers hold the heat.
-
2 tbsp (30g)
Lime juice
Fresh preferred
-
1 tbsp (15g)
Soy sauce
Use tamari for gluten-free
-
2.5 tbsp (37g)
Oil
Avocado, vegetable, or olive oil
-
2 tsp (6g)
Paprika
-
2 tsp (6g)
Garlic powder
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3 tsp (18g)
Salt
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1 tbsp (2g)
Dried oregano
Instructions
- Make marinade: In a blender, combine onion, chipotle peppers in adobo, lime juice, soy sauce, oil, paprika, garlic powder, salt, and oregano. Blend until completely smooth.
- Marinate chicken: In a large bowl, add chicken thighs and pour marinade over. Toss to coat every piece. Cover and refrigerate 3-4 hours (overnight is even better).
- Preheat oven to 425°F (218°C). Line a sheet pan with parchment or foil.
- Lay chicken thighs in a single layer on sheet pan. Roast for 22 minutes.
- Rest + chop: Let chicken rest 5 minutes. Cut into bite-sized pieces, return to sheet pan with any juices.
- Broil for char: Set oven to broil. Place chicken under broiler for 3-5 minutes, watching closely, until charred spots develop. Do NOT walk away — it burns fast.
- Cool completely before freezing.
- Flash freeze: Spread cooked chicken in a single layer on a parchment-lined sheet pan. Freeze 2-3 hours until solid.
- Long-term storage: Transfer frozen chicken pieces to freezer bags or containers. Stores 3-4 months.
- Reheat from frozen: Microwave 2-3 minutes, or thaw overnight and reheat in skillet or microwave.
💡 Notes & Tips
- Cooked yield is 1250g total (125g per serving) — use this to verify portion size.
- Chicken breasts work but reduce cook time to 18-20 min and skip the broil char (it dries out).
- Spice level: 0.33 cup of mixed peppers+adobo is medium. For milder, use more sauce. For spicy, use more peppers.
- Pairs with: cilantro lime rice, black beans, fajita veggies, salsa, guac, cheese, sour cream.
- Meal prep math: 5 lbs raw = ~3.1 lbs cooked. At 125g/serving = 10 servings.
- Macros per gram (cooked): 2.47 cal/g, 0.35g protein/g, 0.10g fat/g, 0.03g carb/g.
Source: This recipe is from
Meal Prep Manual.
Recipe by The Meal Prep Manual via mealprepmanual.com. Used with attribution.
Full original recipe with photos and notes available at the source link.
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