Chipotle Chicken


  • 1½ pounds boneless, skinless chicken
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1 can (7 ounces) chipotle peppers in adobo sauce
  • 4 teaspoons garlic, minced
  • 2 teaspoons kosher salt
  • 4 tablespoons olive oil


  1. Add the coriander, cumin, chipotle peppers in adobo, garlic, kosher salt, and olive oil to a medium bowl.
  2. Add the chicken to a gallon ziplock bag and pour the chipotle mixture over the top.
  3. Shake the bag to coat all of the chicken. Remove any excess air and zip shut.
  4. Place in the refrigerator to marinate for 1 hour.
  5. When ready, add the chicken to a large skillet over medium-high heat. Sear on each side for 3-5 minutes, or until slightly charred. Switch heat to medium-low and continue cooking (about 10-15 minutes) until the internal temperature is 165°F. 
  6. Dice the cooked chicken into bite-sized pieces.