Chipotle Chicken

By randiboyle

Ingredients

• Ingredients:
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• 1 (2 ounce) package dried ancho chiles, quick-soaked or using the overnight method
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 red onion, coarsely chopped
• 6 cloves garlic
• 2 teaspoons cumin
• 2 teaspoons dried oregano (see notes)
• Salt and freshly ground black pepper
• 1/4 cup vegetable oil or olive oil, plus more for oiling the cooking surface
• 5 pounds boneless, skinless chicken, trimmed

Preparation

Step 1

Split open each softened ancho chile and rinse the inside to remove the stem and all seeds (wearing gloves is recommended). Place in the bowl of a food processor or blender.
Strain adobo sauce into a small bowl, pressing down on the peppers to extract as much liquid as possible (you should have at least ¼ cup). For an especially spicy dish, add chipotle pepper seeds to taste. Add strained liquid to the food processor. Discard chipotle peppers or reserve for another use.
Add red onion, garlic, cumin, oregano, 2 Tablespoons salt, and 2 teaspoons pepper to the food processor. Pulse several times until a coarse paste develops.
With the motor running, pour ¼ cup canola oil through the feeding tube and continue to process until smooth. You should have two cups of marinade. Reserve one cup for immediate use and freeze the remaining for future use.
Meanwhile, place half the chicken in a large freezer-safe plastic bag. Spoon in half the marinade, close the bag, and mash around to distribute. Add in remaining chicken, remaining ½ cup marinade, and repeat the mashing until all chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
To cook on a grill, indoor grill pan, or cast iron skillet (preferred method for dark meat), preheat over medium-high heat. Coat with 2 Tablespoons canola oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165°F on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 - 2 Tablespoons oil to your grilling surface between batches.
To bake in the oven (preferred method for white meat), preheat oven to 400°F. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.
Remove to a cutting board and chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
Notes:
¼ cup Ancho Chili Pepper powder may be substituted for the dried Ancho chiles. Skip step 1 and add the powder with the other spices in Step 3. After processing the marinade in a food processor, pour into a measuring cup. Add water to reach a total of 2 cups of marinade.
Slow-Soaking method for ancho chiles: Place in a bowl and add enough water to cover completely. Top with a small plate or bowl to weigh down the chiles so they are completely submerged. Soak at least 12 hours or overnight. Drain well.
Quick-Soaking method for ancho chiles: Remove stems and seeds from dried chiles (wearing gloves is recommended). In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes. Transfer to a medium bowl and add 4 cups (1 quart) water and 2 Tablespoons adobo sauce. Microwave on HIGH for 6 minutes. Drain, reserving 1/4 cup cooking liquid. Add peppers to the food processor, using the reserved cooking liquid to rinse as much adobo as possible from the canned chipotle peppers in Step 2.
Use regular (sometimes called Italian) oregano. Mexican oregano is completely different and tastes like marjoram.